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Recipes - Gluten Free Blueberry Corn Muffins Recipe

Recipe Name

Gluten-Free Blueberry Corn Muffins

Submitted by

kathyjordansaff

Recipe Description

You won't believe these are gluten-free! Moist, lightly sweet, perfect for breakfast or a snack.

Quantity	1	Quantity Unit	muffin	Servings
Prep Time (minutes)	15	Cook Time (minutes)	15	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	Tapioca flour
1 1/4	cup	finely ground corn meal
2/3	cup	white rice flour
1/4	cup	Cornstarch
1	tablespoon	sugar
2	teaspoons	baking powder
1	teaspoon	baking soda
1	teaspoon	salt
8	tablespoons	butter unsalter melted
1/2	cup	whole milk
1/4	cup	maple syrup
4	large	eggs
2	cups	blueberries, fresh or frozen unthawed

Steps

Sequence	Step

1	Position rack in lower third of oven and preheat to 400°F. 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.

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