Delicious Gluten-Free Blueberry Corn Muffins Recipe -
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)."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings


  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
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 40 mins


  • 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.

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
May 14, 2013

One thing I like about this recipe is the sour milk; I find that makes a better muffin or sweetbread. I found these muffins a bit dry for my taste and not quite sweet enough. The lemon zest was an excellent addition; gave them a bit of a kick. I drizzled the slightly cooled muffins with the juice from half a lemon mixed with sugar, half a cup or so. I filled mu muffin cups to the top and got 14, and they were cooked in 16 minutes. I think I'll try them at 375 next time, with something to moisten them up, maybe some sour cream or applesauce added to the batter.


8 Ratings

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.

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!

Aug 10, 2013

Couldn't even tell they were gluten free!

May 17, 2013

It is hard to make gluten free food taste as good as the traditional wheat flour based foods, but this recipe is excellent! The cornmeal gives a good texture that hides the rice flour texture. Instead of milk and vinegar, I used some buttermilk and sour cream. I used half the butter, and home grown, freshly milled corn meal instead of bought cornmeal. Some batter didn't fit into my muffin pans, so I made 'muffin tops' in a cake pan, and the batter was stiff enough to make a very good muffin top too. I will be using this recipe without the berries to make cheese muffins and other variations. Thanks for this recipe!

May 09, 2013

This makes more than 12 muffins, so I had a few extras (not that I minded). I used 1/4 cup honey in place of the sugar, and eliminated the vinegar. This is dewberry season (a wild growing vine filled with small fruit similar to blackberries), so I used them in place of blueberries. Yum!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

How to Make Blueberry Muffins

See how to make simple, delicious blueberry muffins.

To Die For Blueberry Muffins

See how to make big bakery-style blueberry muffins!

Brown Butter Pineapple Corn Muffins

See how to make amazing cornbread muffins.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States