Delicious Gluten-Free Blueberry Corn Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white). Ingredients:
1 1/4 cups milk |
1 tablespoon vinegar |
3/4 cup white sugar |
1/2 cup butter, softened |
2 eggs |
1 egg yolk |
1 tablespoon freshly grated lemon zest (optional) |
1 1/2 cups rice flour |
1 cup cornmeal |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 cup blueberries |
1 tablespoon raw sugar, or to taste (optional) |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
2. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
3. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
4. Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
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