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Gluten-Free Blueberry Corn Muffins

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Gluten-Free Blueberry Corn Muffins

Gluten-Free Blueberry Corn Muffins

amanda

Equipment

  • Mixing Bowls

  • Measuring Cups & Spoons

  • Digital Kitchen Scale

  • Stand Mixer with Paddle Attachment

  • Silicone Baking Mat (for even heat distribution)

  • Heavy-Duty Cooling Rack

  • Nonstick Muffin Tray or Silicone Muffin Pan

  • Strainer/Sifter for sifting ingredients like cornmeal

  • Microplane Zester (for zesting if using citrus in a variation)

  • Digital Thermometer

Ingredients

  • 2 tablespoons tapioca flour plus 2 tablespoons for dusting pan

  • 1 1/4 cups finely ground yellow cornmeal

  • 2/3 cup white rice flour*

  • 1/4 cup cornstarch

  • 1 tablespoon plus 1 1/2 teaspoons sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon fine sea salt

  • 8 tablespoons unsalted butter, melted

  • 1/2 cup whole milk

  • 1/4 cup plus 2 tablespoons pure maple syrup

  • 4 large eggs

  • 1 cup fresh or frozen (unthawed) blueberries (about 5 ounces)

  • *Be sure to use white rice flour; brown will result in gritty muffins.

  • Special equipment: Muffin pan with 12 (1/2-cup) cups

Instructions

1

Instruction 1

Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
2

Instruction 2

In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
3

Instruction 3

In medium bowl, whisk together butter, milk, maple syrup, and eggs.
4

Instruction 4

Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
5

Instruction 5

Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.
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