Gluten-Free Blueberry Corn Muffins
3.8
(20)
This crowd-pleasing recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. You can replace the blueberries with an equal amount of cranberries and increase the sugar to 2 tablespoons, or replace the blueberries with 3/4 cup of raspberries.These muffins are delicious on their own, or try them warm with butter and jam. Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave). See our related story for more information and sources for gluten-free ingredients.
Recipe information
Yield
Makes 12 muffins
Ingredients
Special equipment:
Preparation
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.
Step 2
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
Step 3
In medium bowl, whisk together butter, milk, maple syrup, and eggs.
Step 4
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
Step 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.
