For best results, use room temperature ingredients. Gently fold in the blueberries to prevent them from bleeding into the batter. Store muffins in an airtight container at room temperature for up to 3 days.
Delicious Gluten-Free Blueberry Corn Muffins
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING12 People
-
VIEWS72
Savor the delightful taste of these gluten-free muffins, bursting with juicy blueberries and a hint of cornmeal for a unique, satisfying texture. Perfect for a worry-free breakfast or afternoon treat!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate42 g
-
Cholesterol70 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat6 g
-
Sodium338 mg
-
Sugar16 g
-
Fat10 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners. (5 minutes)
02 Step
Recipe View 5 mins Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes. (5 minutes)
03 Step
Recipe View 10 mins 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. (10 minutes)
04 Step
Recipe View 10 mins 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. (10 minutes)
05 Step
Recipe View 20 mins Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Patsy Mertz
Jun 17, 2025I tried it with half brown rice flour and half white rice flour and they came out great!
Lowell Hermann
May 31, 2025I love the subtle lemon flavor. It really complements the blueberries.
Rashad Gutkowski
May 23, 2025Easy to follow recipe and delicious results! Thank you!
Emery Kuhn
Jan 5, 2025The cornmeal adds a wonderful texture. I'll definitely be making these again!
Macey Doyle
Oct 4, 2024These muffins are amazing! My family couldn't even tell they were gluten-free.