Gluten-Free Blueberry Corn Muffins Recipe

Name: Gluten-Free Blueberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tapioca flour plus 2 tablespoons for dusting pan; 1 1/4 cups finely ground yellow cornmeal; 2/3 cup white rice flour*; 1/4 cup cornstarch; 1 tablespoon plus 1 1/2 teaspoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 8 tablespoons unsalted butter, melted; 1/2 cup whole milk; 1/4 cup plus 2 tablespoons pure maple syrup; 4 large eggs; 1 cup fresh or frozen (unthawed) blueberries (about 5 ounces); Special equipment: Muffin pan with 12 (1/2-cup) cups

Servings: persons

2 tablespoons tapioca flour plus 2 tablespoons for dusting pan
1 1/4 cups finely ground yellow cornmeal
2/3 cup white rice flour*
1/4 cup cornstarch
1 tablespoon plus 1 1/2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
1/2 cup whole milk
1/4 cup plus 2 tablespoons pure maple syrup
4 large eggs
1 cup fresh or frozen (unthawed) blueberries (about 5 ounces)
Special equipment: Muffin pan with 12 (1/2-cup) cups

1
Position rack in lower third of oven and preheat to 400u00b0F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
2
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
3
In medium bowl, whisk together butter, milk, maple syrup, and eggs.
4
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
5
Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons tapioca flour plus 2 tablespoons for dusting pan, 1 1/4 cups finely ground yellow cornmeal, 2/3 cup white rice flour*, 1/4 cup cornstarch, and more.

Yes, Gluten-Free Blueberry Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Blueberry Corn Muffins

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