Delicious Gluten-Free Blueberry Corn Muffins

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).

Original recipe makes 1 dozen muffins

Ingredients

1 1/4 cups milk
1 tablespoon vinegar
3/4 cup white sugar
1/2 cup butter, softened
2 eggs
1 egg yolk
1 tablespoon freshly grated lemon zest
1 1/2 cups rice flour
1 cup cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 tablespoon raw sugar, or to taste

  • 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.

Nutrition

Calories: 272 kcal
Carbohydrates: 42 g
Cholesterol: 75 mg
Fat: 9.9 g
Fiber: 1.3 g
Protein: 4.3 g
Sodium: 338 mg