Sunday, January 29, 2012

Blueberries Corn Muffins - Gluten Free

Yield: 12 Muffins


2 tablespoons Bob's Red Mill Finely Ground Tapioca Flour, plus 2 additional tablespoons for dusting pan

1-1/4 cup finely ground Arrowhead Mills Organic Yellow Cornmeal

2/3 cup Arrowhead Mills Organic White Rice Flour*

¼ cup Bob’s Red Mill Cornstarch

1 tablespoon sugar, plus 1-1/2 teaspoons sugar

2 teaspoons Bob's Red Mill Baking Powder

1 teaspoon baking soda

1 teaspoon fine sea salt

8 tablespoons unsalted butter, melted

½ cup whole milk

¼ cup plus 2 tablespoons pure maple syrup

4 large eggs

1 cup fresh or frozen (unthawed) blueberries – about 5 oz.

Note: Be sure to use white rice flour (such as those produced by Arrowhead Mills or Bob's Red Mill); brown will result in gritty muffins.


  1. Position rack in lower third of oven and preheat to 400 degrees F. Butter a muffin pan with 12 (1/2-cup) cups, and lightly dust with tapioca flour, knocking out excess.
  2. In a large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together butter, milk, maple syrup, and eggs.
  4. Using a wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
  5. Divide batter among muffin cups, filling each cup ¾ full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes.
  6. Let cool in pan 5 minutes, then turn out onto wire rack.

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