Delicious Gluten-Free Blueberry Corn Muffins

Delicious Gluten-Free Blueberry Corn Muffins
  • 1 1/4 cups milk
  • 1 tablespoon vinegar
  • 3/4 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon freshly grated lemon zest (optional)
  • 1 1/2 cups rice flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries
  • 1 tablespoon raw sugar, or to taste (optional)


  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
  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.
  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.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

04/08/2018
Delicious Gluten-Free Blueberry Corn Muffins, recipe PT15M PT1H 5 455 calories

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