GLUTEN-FREE BLUEBERRY CORN MUFFINS
Provided by Susan Baldassano
Categories Breakfast Brunch Bake Picnic Kid-Friendly Wheat/Gluten-Free Mother's Day Blueberry Cornmeal Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 16
Steps:
- Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
- In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In medium bowl, whisk together butter, milk, maple syrup, and eggs.
- Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
- 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.
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Brown Girl
[email protected]These muffins are a delicious and healthy way to start your day. They're also a great snack or dessert.
Liu Wei
[email protected]I've tried several gluten-free corn muffin recipes and this one is by far the best. The muffins are moist and flavorful, and they don't crumble.
Liehan van Wyk
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them for later.
Bobby Vela
[email protected]I made these muffins for my gluten-free friend and she loved them. She said they were the best gluten-free muffins she's ever had.
Haroon asif
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're also a good source of fiber and protein.
Chaltu Dereje
[email protected]I'm so glad I found this recipe. These muffins are a healthy and delicious way to start my day.
AndTea
[email protected]These muffins are delicious! The cornmeal gives them a nice texture and the blueberries add a pop of sweetness.
Cole Oswalt
[email protected]I've made these muffins several times now and they always turn out perfect. They're a great addition to any breakfast or brunch menu.
Md Kadir
[email protected]These muffins are a great way to use up leftover blueberries. They're also a good way to get kids to eat their fruits and vegetables.
Mina Regmi
[email protected]I love that these muffins are gluten-free, but they don't taste like it. They're just as good as regular muffins.
Marilyn Mutia
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're filling and satisfying, and they taste just as good the next day.
Sahra Ali omar
[email protected]I wasn't sure how these muffins would turn out, but I was pleasantly surprised. They're light and fluffy, and the blueberries burst in your mouth.
Edward Joslin
[email protected]I'm not a huge fan of corn muffins, but these were actually really good. They're moist and fluffy, and the blueberries add a nice sweetness.
Daphine Njeri
[email protected]These muffins are so easy to make and they taste delicious. I love that they're gluten-free so I can enjoy them without feeling guilty.
Abena Tutuwah
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them, even the people who don't usually like corn muffins.
Jessica Stacy
[email protected]These muffins were a hit with my family! They're moist, flavorful, and gluten-free, which is a huge plus. I'll definitely be making them again.