Delicious Gluten-Free Blueberry Corn Muffins

Delicious Gluten-Free Blueberry Corn Muffins

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"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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40 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 15 Ratings

Most helpful positive review

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

Most helpful critical review

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

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

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 smoo...

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....

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!

These came out great - nice texture and delicious! I ended up with 12 muffins and a small coffee cake (mini loaf pan size). I did add a gf streusel topping to some of the muffins.

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 t...

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...

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 ...

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

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