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Gluten-Free Recipe: Blueberry Corn Muffins

When it comes to gluten-free substitutes, corn is constantly coming to the rescue – and this recipe calls on cornmeal to give fluffy blueberry muffins some added flavor and texture. Perfect for breakfast or even as a snack, these tasty treats will get rave reviews from everyone.

Because not all types of cornmeal are gluten-free, definitely check the label to be sure. Bob’s Red Mill has a gluten-free cornmeal that is typically easy to find on grocery store shelves.

And because blueberries aren’t always in season, feel free to use whatever berries or fruits are readily available (or take a shortcut with frozen berries). Raspberries, blackberries, or even peaches would be great in these muffins!

Sprinkle the tops with a little extra sugar as they’re cooling – then watch them quickly disappear!

Gluten-Free Recipe: Blueberry Corn Muffins

Blueberry Corn Muffins

(Makes 14-18 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 (can substitute rice flour for cornmeal if necessary)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries (or desired fruit)
  • 1 tablespoon raw sugar

Directions

  1. Preheat the oven to 400 degrees F.
  2. While the oven is preheating, stir the milk and vinegar together in a small bowl and set aside for three to five minutes. This gives the mixture time to sour, which provides a unique (and tasty) flavor.
  3. In a separate large bowl, add the sugar and butter and mix using an electric mixer or hand mixer until they are creamy. Then, add the eggs, egg yolk, soured milk, and lemon zest and beat everything together until the mixture is smooth.
  4. Mix the dry ingredients (rice flour, cornmeal, baking powder, salt) in a medium-sized bowl. Once evenly combined, slowly add this mixture into the large bowl of butter, sugar, etc. After everything is nicely blended (be careful not to over-mix the batter), fold the berries or fruit into the batter.
  5. Line muffin tins with liners, then fill each cup about 3/4 of the way with batter. Sprinkle the tops with sugar before baking in the oven.
  6. Bake for 18 to 20 minutes, and test with a toothpick to make sure they are cooked thoroughly (put a toothpick in the center of the muffin and make sure it comes out clean; if not, let the muffins cook for a couple more minutes and check again).
  7. If desired, sprinkle the muffins with a little more raw sugar while they’re cooling.
  8. Enjoy!

Recipe adapted from All Recipes

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