Gluten-Free Blueberry Corn Muffins
Gluten-Free Blueberry Corn Muffins is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in lower third of oven and preheat to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.