Delicious Gluten-Free Blueberry Corn Muffins
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.25 cups
Milk1 tbsp
Vinegar3 cup
White Sugar1 cup
Butter (softened)2
Eggs1
Egg Yolk1.5 cups
Rice Flour1 cup
Cornmeal4 tsps
Baking Powder1 tsp
Salt1 cup
BlueberryDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line 12 muffin cups with paper liners
3
Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes
4
Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth
5
Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed
6
Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed
7
Gently fold in blueberries
8
Pour batter into the prepared muffin cups, filling each about 3/4 full
9
Sprinkle each muffin with raw sugar
10
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes