Ingredients

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
  • ..................................................................................................................
  • 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

Reviews & Comments 2

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    " It was excellent "
    strlslvr ate it and said...
    Blueberry's, lemon and gluten-free! You have my 5 fork rating. Tx!
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  • iam2 5 years ago
    yummy with honey butter!
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