Recipe By jstorment
Rating
Published Jun 19th
Prep 15m Cook 20m Additional 5m Ready In 40m
Servings 1 dozen muffins Calories 271.7

After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it’s a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).

Recipe Ingredients

  • 1 ¼ cups milk
  • 1 tablespoon vinegar
  • ¾ cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon freshly grated lemon zest
  • 1 ½ cups rice flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup blueberries
  • 1 tablespoon raw sugar, or to taste

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
  3. 3 Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
  4. 4 Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts

  • Calories 271.7
  • Carbohydrate 42 g
  • Cholesterol 70.4 mg
  • Fat 9.9 g
  • Fiber 1.3 g
  • Protein 4.3 g
  • Saturated Fat 5.7 g
  • Sodium 338 mg
  • Sugar 16.2 g

Chef's Notes

Enjoy as is, or do as my 3 1/2-year-old loves and make these into breakfast cupcakes by letting cool completely and top with a fruity Greek yogurt or softened cream cheese well-mixed with jam to taste, and top with a blueberry for garnish.
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