Gluten-Free Blueberry Corn Muffins

Delicious gluten-free muffins made with a blend of cornmeal, rice flour, and tapioca flour, studded with sweet blueberries and sweetened with maple syrup. These moist, tender muffins have a wonderful cornbread-like texture.

12 servings

43 min

Published October 4, 2025

Ingredients

•2 tablespoons tapioca flour
•1¼ cups yellow cornmeal
•⅔ cup white rice flour
•¼ cup cornstarch
•1 tablespoon sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon fine sea salt
•8 tablespoons unsalted butter
•½ cup whole milk
•¼ cup pure maple syrup
•4 large eggs
•1 cup blueberries
•note
•equipment

Cooking Instructions

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.
10 min
2.
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
5 min
3.
In medium bowl, whisk together butter, milk, maple syrup, and eggs.
3 min
4.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
5 min
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.
20 min

Ingredients

•2 tablespoons tapioca flour

•1¼ cups yellow cornmeal

•⅔ cup white rice flour

•¼ cup cornstarch

•1 tablespoon sugar

•2 teaspoons baking powder

•1 teaspoon baking soda

•1 teaspoon fine sea salt

•8 tablespoons unsalted butter

•½ cup whole milk

•¼ cup pure maple syrup

•4 large eggs

•1 cup blueberries

•note

•equipment

Cooking Instructions

Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.

10 min

In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.

5 min

In medium bowl, whisk together butter, milk, maple syrup, and eggs.

3 min

Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.

5 min

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.

20 min