Gluten Free Blueberry Corn Muffins Recipes

GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups.
• In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries. Spoon evenly into muffin cups; sprinkle with sugar.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.

GLUTEN FREE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Mix 1 1/2 cup confectioners' sugar, almond meal, butter, flour, egg whites, and xanthan gum together in a bowl until just combined. The mixture will be slightly grainy. Spoon batter into prepared muffin cups. Scatter blueberries onto batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a wire rack. Dust with about 2 tablespoons confectioners' sugar.

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 BLUE CORN BLUEBERRY CHOCOLATE MUFFIN RECIPE

Steps:

• Preheat the oven to 375°F, and line muffin pans with paper cups. (You will need about 18.)
• In a large mixing bowl, combine the cornmeal, flour, baking powder, 2 teaspoons of the cinnamon, and the salt. Mix until blended. Add the blueberries and chocolate to the bowl and gently toss to be sure they are all coated with the dry ingredients. Set aside.
• In another mixing bowl, combine the oil with the sugar, milk, sour cream, vanilla and eggs. Whisk everything together until it's a smooth mixture, about 1 minute.
• Make a well in the center of the dry ingredients and pour in about half of the wet ingredients. Use a large spoon to fold everything together. Then add the remaining wet ingredients and mix just until everything is evenly blended together. Set aside.
• In a small bowl, combine the butter, brown sugar and remaining ½ teaspoon of cinnamon and rub it together with your fingertips until it's crumbly. Set aside.
• Fill each paper cup about ¾ of the way up with the batter and then sprinkle each one with the brown sugar mixture, dividing it evenly among the muffins.
• Bake in the preheated 375°F oven until they no longer look wet and a wooden toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
• Let the muffins cool in the pan on a rack for about 20 minutes.
• Serve warm or at room temperature.

GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• 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.

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat oven to 350F. Lightly grease a muffin pan or line with muffin tins.
• In a small bowl, add flax meal and water. Set aside for 5-10 minutes.
• In a medium bowl, add milk and vinegar; stir. Set aside for 5-10 minutes.
• In a large bowl, add cornmeal, oat flour, baking powder, salt and baking soda. Stir to combine.
• To the bowl with the milk, add flax mixture, applesauce, sugar and vanilla; stir to combine. Slowly pour wet ingredients into the dry ingredients until just mixed. Add blueberries; stir to incorporate.
• Scoop the batter into each muffin cup until each is almost full. I made 9 muffins.
• Bake for 25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
• Enjoy for breakfast, a snack, or as a side dish. Store in an airtight container in the fridge.