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.
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Nankya Madinah
[email protected]I'm going to try making these muffins with other berries, like raspberries or blackberries.
James Whitehead
[email protected]These muffins are a great way to use up leftover blueberries.
Tammi Sheridan
[email protected]I love that this recipe uses fresh blueberries. They add a burst of flavor to the muffins.
Iqrar Jan Afridi
[email protected]These muffins are really easy to make. I was able to whip up a batch in less than 30 minutes.
Shebuel Karulaka
[email protected]I couldn't find any gluten-free cornmeal at my local grocery store. I ended up using regular cornmeal and the muffins turned out fine.
Rokia Akter
[email protected]The muffins were a little dry. I think I'll add some extra milk or yogurt next time.
Riya Riyan
[email protected]These muffins are a bit too sweet for my taste. I think I'll try using less sugar next time.
JOF OTIENO
[email protected]I'm allergic to gluten and dairy, so I was thrilled to find this recipe. The muffins were delicious and I didn't have any allergic reactions.
Tai Ayoub
[email protected]These muffins are a great make-ahead breakfast or snack. I like to make a batch on the weekend and then freeze them for later.
Miagael gael
[email protected]I followed the recipe exactly and the muffins turned out perfectly! They were light and fluffy with a delicious blueberry flavor.
jack snow
[email protected]My kids loved these muffins! They're a great way to get them to eat their fruit and they're also a healthier alternative to traditional muffins.
Aamir Gujjar
[email protected]I'm not a huge fan of cornbread, but these muffins were surprisingly good! The blueberries added a nice sweetness and the texture was perfect.
Andrea Roberts
[email protected]These gluten-free blueberry corn muffins are a delicious and healthy way to start your day! They're easy to make and can be enjoyed by people of all ages.