Description
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).
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 (Optional)
- 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 (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12