Blueberry Rice Flour Muffins Recipes

DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
• 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.
• 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.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

GLUTEN FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375°.
• Butter 18 muffin cups (or 12 for large muffins).
• Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
• In a bowl, mix the butter until creamy.
• Add sugar and beat until fluffy.
• Add eggs one at a time, beating throughout.
• Beat in salt, baking powder, and vanilla.
• Fold half of flour mixture then half of milk into batter.
• Fold in remaining flour mixture and milk.
• Mix blueberries into batter.
• Pour into muffin cups.
• Bake 15 to 20 minutes or until ready.

WILD RICE BLUEBERRY MUFFINS

Steps:

• Stir the cooked wild rice in with the eggs, oil and milk. Sift the flour with the baking powder, salt and sugar. Stir the liquid ingredients into the dry, mixing thoroughly, but only until the ingredients are blended. Stir in the blueberries and spoon batter into a dozen lightly greased muffin cups. Bake at 425º for 15 to 18 minutes, or until muffins are lightly browned. Variation: Add vanilla essence or almond essence to mixture. Sprinkle tops on muffins with sugar before baking.