Gluten-Free Blueberry Corn Muffins

breakfast brunch bake picnic kid-friendly wheat/gluten-free mother's day blueberry cornmeal potluck kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher small plates

Susan Baldassano

Makes 12 muffins

Source

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

Method

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.