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Delicious Gluten-Free Blueberry Corn Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Delicious gluten-free blueberry muffins made with rice flour and cornmeal."
Ingredients:
  • 1.25 cups milk
  • 1 tablespoon vinegar
  • 0.75 cup white sugar
  • 0.5 cup butter, softened
  • 1 egg yolk
  • 1 tablespoon freshly grated lemon zest
  • 1.5 cups rice flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 1 cup blueberries
  • 1 tablespoon raw sugar, or to taste
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C), and prepare a muffin tin by lining it with 12 paper liners.
  • Combine milk and vinegar in a small bowl and let it sour for 3 to 5 minutes.
  • Cream together white sugar and butter in a bowl using an electric mixer until smooth and creamy. Add eggs, egg yolk, soured milk, and lemon zest; beat until well combined, scraping down the sides of the bowl as necessary.
  • Combine rice flour, cornmeal, baking powder, and salt in a bowl. Gradually incorporate the flour mixture into the creamed butter mixture until just combined. Carefully fold in blueberries. Fill the prepared muffin cups about 3/4 full with batter. Sprinkle each muffin with raw sugar before baking.
  • Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

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