Gluten-Free Blueberry Corn Muffins Recipe | Epicurious
This crowd-pleasing 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...
Keywords
- muffin
- tapioca flour
- cornmeal
- blueberry
- rice flour
- gluten free
- nut free
- vegetarian
- make ahead
- quick
- easy
- epicurious
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
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