Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
272 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
Step 2
Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
