Gluten Free Blueberry Corn Muffins
From peetabear 14 years ago
- 15 minutes to make
- Serves 12
this recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. Read more ...this recipe is from the Epicurious | March 2008 See less
Ingredients
- 2 tablespoons tapioca flour plus 2 tablespoons for dusting pan shopping list
- 1 1/4 cups finely ground yellow cornmeal shopping list
- 2/3 cup white rice flour* shopping list
- 1/4 cup cornstarch shopping list
- 1 tablespoon plus 1 1/2 teaspoons sugar shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon fine sea salt shopping list
- 8 tablespoons unsalted butter, melted shopping list
- 1/2 cup whole milk shopping list
- 1/4 cup plus 2 tablespoons pure maple syrup shopping list
- 4 large eggs shopping list
- 1 cup fresh or frozen (unthawed) blueberries (about 5 ounces) shopping list
- ............................................................................................................. shopping list
- *Be sure to use white rice flour; brown will result in gritty muffins. shopping list
- Special equipment: shopping list
- Muffin pan with 12 (1/2-cup) cups shopping list
How to make it
- Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
- In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In medium bowl, whisk together butter, milk, maple syrup, and eggs.
- Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
- 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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- Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave
People Who Like This Dish 4
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The Rating
Reviewed by 2 people-
Blueberry's, lemon and gluten-free! You have my 5 fork rating. Tx!
strlslvr
in Carmel loved it
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" It was excellent "