Delicious Gluten-Free Blueberry Corn Muffins

Delicious Gluten-Free Blueberry Corn Muffins

jstorment 0

"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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12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven to 400 F
  2. Add vinegar to milk and set aside to "sour" about 3 - 5 minutes.
  3. Cream together butter and sugar. Add in eggs, milk, and lemon zest until well combined, scraping sides as necessary.
  4. Combine rice flour, cornmeal, baking powder, and salt.
  5. Slowly add in flour mixture until just mixed.
  6. Gently fold in blueberries so as not to crush
  7. Pour batter into muffin tin lined with baking cups, about 3/4+ full(the muffins will stick like crazy to an unlined muffin tin, but if you go without liners, spray and flour the tin liberally). You can top the muffins with raw sugar if you'd like.
  8. Bake for 18 - 20 minutes, or until toothpick in center comes out clean.
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