Gluten-Free Blueberry Corn Muffins
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
43
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Tapioca Flour (plus 2 tbsps)1.25 cups
Yellow Cornmeal (finely ground)2 cup
White Rice Flour (*)1 cup
Cornstarch1 tbsp
Sugar2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Fine Sea Salt8 tbsps
Unsalted Butter (melted)1 cup
Whole Milk4 large
EggDirections:
1
Position rack in lower third of oven and preheat to 400°F
2
Butter muffin pan and lightly dust with tapioca flour, knocking out excess
3
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt
4
In medium bowl, whisk together butter, milk, maple syrup, and eggs
5
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined
6
Gently fold in blueberries
7
Divide batter among muffin cups, filling each cup 3/4 full
8
Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes
9
Let cool in pan 5 minutes, then turn out onto wire rack
10
Position rack in lower third of oven and preheat to 400°F
11
Butter muffin pan and lightly dust with tapioca flour, knocking out excess
12
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt
13
In medium bowl, whisk together butter, milk, maple syrup, and eggs
14
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined
15
Gently fold in blueberries
16
Divide batter among muffin cups, filling each cup 3/4 full
17
Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes
18
Let cool in pan 5 minutes, then turn out onto wire rack