Best 2 Blueberry Rice Flour Muffins Recipes

Welcome to the world of delightful blueberry rice flour muffins, a culinary treat that combines the wholesome goodness of rice flour with the bursting sweetness of blueberries. Whether you're a seasoned baker or just starting your baking journey, this article will guide you in creating the perfect blueberry rice flour muffins. We'll delve into the unique characteristics of rice flour, its benefits, and how it imparts a distinctive texture and flavor to these delectable muffins. Unlock the secrets of perfectly balanced sweetness, tender crumb, and a delightful burst of blueberry in every bite. Embark on this baking adventure as we present a collection of the best blueberry rice flour muffin recipes, each one a culinary masterpiece waiting to be savored.

Let's cook with our recipes!

DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS

Delicious Gluten-Free Blueberry Corn Muffins image

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).

Provided by jstorment

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 ¼ cups milk
1 tablespoon vinegar
¾ cup white sugar
½ cup butter, softened
2 eggs
1 egg yolk
1 tablespoon freshly grated lemon zest
1 ½ cups rice flour
1 cup cornmeal
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 tablespoon raw sugar, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g

BLUEBERRY SPICE MUFFINS

Blueberry Spice Muffins image

"These nicely spiced blueberry muffins are a pleasant complement to an informal brunch or as a special treat for breakfast," notes Faye Hintz, a reader from Duarte, California.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter, melted
1-1/4 cups fresh or frozen blueberries
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries., Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 172 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use fresh, ripe blueberries for the best flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Don't overmix the batter. Overmixing can result in tough muffins.
Fill the muffin cups only 2/3 full to prevent overflow.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Conclusion:

These Blueberry Rice Flour Muffins are a delicious and healthy way to start your day. They're made with wholesome ingredients like rice flour, oats, and blueberries, and they're naturally gluten-free and dairy-free. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and easy breakfast or snack, give these Blueberry Rice Flour Muffins a try!