Delicious Gluten-Free Blueberry Corn Muffins

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).

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 272 Calories

Ingredients

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

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.