Delicious Gluten-Free Blueberry Corn Muffins Recipe - Allrecipes.com
Delicious Gluten-Free Blueberry Corn Muffins Recipe
  • READY IN 40 mins

Delicious Gluten-Free Blueberry Corn Muffins

Recipe by  

"After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white)."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
  3. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
  4. Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Enjoy as is, or do as my 3 1/2-year-old loves and make these into breakfast cupcakes by letting cool completely and top with a fruity Greek yogurt or softened cream cheese well-mixed with jam to taste, and top with a blueberry for garnish.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2013

really good-i used froz rasberries instead and sprinkled a little sugar on top. recipe made 18 medium muffins

 
Most Helpful Critical Review
Nov 25, 2014

We have tried this two times and the batter never got smooth , just was lumpy...

 

14 Ratings

Jul 18, 2014

Great recipe with great muffin like texture. The second batch I made I substituted corn flour for the corn meal and used buttermilk. The second batch tasted the same but instead of having a smooth top they were rough and edgy like a bakery muffin. I also use super fine rice flour, it "opens" up the muffin. Have also made them using fresh peaches.

 
Jan 25, 2014

peaches instead, plus a bit of almond extract, and used coconut oil instead of butter. I baked it in a 9x9 pan and it was amazing!

 
Jun 11, 2013

My sister is on a special diet so our family is new to gluten free cooking. This recipe was delicious; my husband did not know it was gluten free until I told him. The texture is nice and light. The lemon zest and soured milk add to the layers of flavor. I had a request to add more berries, which I will do next time.

 
Sep 14, 2014

These are delicious muffins. True, they have a bit of texture on account of the corn meal, but that makes them seem more wholesome. I didn't have any blueberries and so made them without and they were still very tasty.

 
Jun 29, 2014

I used a glutenfree flour blend(without xanthan gum) rather than all rice flour, also added 2 tbl of ground flax, and used lemon juice instead of vinegar, baked for 25mins. Preheated the oven to 425F, then lowered it to 375F when I put in the muffins. Wonderful recipe! Great flavour, not dry.

 
Aug 30, 2014

Awesome! I didn't add the blueberries. I'm happy because they rose beautifully!

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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