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.
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
