Best 3 Gluten Free Blueberry Corn Muffins Recipes
Indulge in a delightful baking adventure with our collection of gluten-free blueberry corn muffins recipes, catering to various dietary needs and preferences. Discover the classic version made with almond flour, tapioca flour, and coconut flour for a delectable treat. For those seeking a vegan option, we offer a recipe featuring flax eggs and plant-based milk, ensuring a guilt-free indulgence. Craving a moist and tender muffin? Try our recipe with sour cream or yogurt for an extra touch of richness. If you prefer a sweeter muffin, we have a recipe that incorporates honey or maple syrup for a burst of natural sweetness. Explore our gluten-free blueberry corn muffins recipes today and embark on a culinary journey filled with flavor and satisfaction.
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GLUTEN-FREE BLUEBERRY CORN MUFFINS
Betty Crocker® Gluten Free yellow cake mix and cornmeal bake up into melt-in-your-mouth muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups.
- In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries. Spoon evenly into muffin cups; sprinkle with sugar.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 12 g, TransFat 0 g
GLUTEN-FREE BLUEBERRY CORN MUFFINS
Provided by Susan Baldassano
Categories Breakfast Brunch Bake Picnic Kid-Friendly Wheat/Gluten-Free Mother's Day Blueberry Cornmeal Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 16
Steps:
- Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
- In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In medium bowl, whisk together butter, milk, maple syrup, and eggs.
- Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
- 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.
GLUTEN FREE BLUE CORN MUFFINS
Funnily I cannot have yellow corn but am fine with blue corn - and managed to get some blue corn flour in Germany! This was my first approach to making corn muffins, and they turned out wonderfully moist. I suppose they can be made with yellow or white corn flour as well. For the milk I used rice milk, use any kind you like. If you want a sweet muffin, add two to four additional tablespoons honey.
Provided by Mia in Germany
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and lightly grease 12 muffin tins.
- In a medium bowl, mix dry ingredients.
- In another bowl stir together milk, oil and honey until well blended, then add egg and egg yolk, beat (not with electric beater but with wire whisk!) until slightly foamy. If using additional sugar, beat in the sugar until liquid is smooth.
- Pour liquid into dry mix, blend until everything is just blended - don't overmix!
- Divide batter into muffin tins and bake at 375 for 15-20 minutes or until toothpick inserted in the center of a muffin comes out clean.
- Let cool in muffin tins, don't remove muffins before cooled to handwarm or they might break.
Nutrition Facts : Calories 169.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 32.2, Sodium 231.4, Carbohydrate 22.9, Fiber 0.4, Sugar 1.5, Protein 2.2
Tips:
- Always check the ingredients list carefully if you have celiac disease or gluten sensitivity. Make sure that all of the ingredients are gluten-free.
- Use fresh blueberries for the best flavor. If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
- Do not overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups about ⅔ full. If you fill them too full, the muffins will overflow.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before enjoying. This will help them to set and firm up.
Conclusion:
These gluten-free blueberry corn muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. They are also a great way to use up fresh blueberries. Whether you are gluten-free or not, you will love these muffins!
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