DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS
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).
Provided by jstorment
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g
MESA GRILL BLUE CORN MUFFINS (GLUTEN FREE)
Make and share this Mesa Grill Blue Corn Muffins (Gluten Free) recipe from Food.com.
Provided by PaulaG
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Position oven rack in the middle of the oven and preheat to 400°F Grease a 6-slot muffin pan with non-stick vegetable spray.
- In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
- In a small mixing bowl, whisk together the milk and eggs. Whisk in the butter mixture. In a separate bowl, whisk together the cornmeal, flour, baking powder, soda, salt, sugar and xanthan gum. Stir in the liquid mixture and stir to combine. Fold in bell pepper, jalapeño, corn and cilantro.
- Divide the batter evenly among the muffins slots and bake for 20 minutes or until set.
Nutrition Facts : Calories 249.1, Fat 11.2, SaturatedFat 6, Cholesterol 85.2, Sodium 376.6, Carbohydrate 31.5, Fiber 2.6, Sugar 3.3, Protein 6.9
GLUTEN FREE BLUE CORN MUFFINS
Funnily I cannot have yellow corn but am fine with blue corn - and managed to get some blue corn flour in Germany! This was my first approach to making corn muffins, and they turned out wonderfully moist. I suppose they can be made with yellow or white corn flour as well. For the milk I used rice milk, use any kind you like. If you want a sweet muffin, add two to four additional tablespoons honey.
Provided by Mia in Germany
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and lightly grease 12 muffin tins.
- In a medium bowl, mix dry ingredients.
- In another bowl stir together milk, oil and honey until well blended, then add egg and egg yolk, beat (not with electric beater but with wire whisk!) until slightly foamy. If using additional sugar, beat in the sugar until liquid is smooth.
- Pour liquid into dry mix, blend until everything is just blended - don't overmix!
- Divide batter into muffin tins and bake at 375 for 15-20 minutes or until toothpick inserted in the center of a muffin comes out clean.
- Let cool in muffin tins, don't remove muffins before cooled to handwarm or they might break.
Nutrition Facts : Calories 169.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 32.2, Sodium 231.4, Carbohydrate 22.9, Fiber 0.4, Sugar 1.5, Protein 2.2
BLUE CORNMEAL MUFFINS
Looking for classic bread made with blue cornmeal? Then try these flavorful muffins that are ready in 40 minutes. Perfect if you love Southwest cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
- Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 320 mg, Sugar 2 g, TransFat 0 g
BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY
An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.
Provided by Tikeyah Whittle
Categories Dinner
Time 40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
- Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
- In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Serve the muffins warm with the herbed honey butter.
- Enjoy
Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams
GLUTEN-FREE CORNMEAL MUFFINS
Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! -Laura Fall-Sutton, Buhl, Idaho
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
More about "gluten free blue corn muffins recipes"
GLUTEN-FREE CORN MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (32)Calories 212 per servingTotal Time 2 hrs 32 mins
- Combine the gluten-free flour and cornmeal in a large mixing bowl., Pour the buttermilk or cream into the bowl, and stir to evenly moisten the flours.
- Cover and let sit for 2 to 3 hours, or in the refrigerator overnight., When you're ready to bake, preheat the oven to 375°F.
- Grease the wells of a 12-cup muffin tin, or line with papers and grease the insides of the papers., Add the butter, honey, egg, baking powder, baking soda, and salt to the moistened flours and beat at high speed for 1 to 2 minutes.
- This isn't like a wheat-flour muffin, where you have to worry about them getting tough: the beating helps to develop the structure of these muffins., Scoop the batter into the wells of the prepared pan, and bake the muffins for 22 to 24 minutes, until they appear set; a toothpick inserted into the center of one of the muffins in the middle of the pan should come out clean., Remove the muffins from the oven and put the pan on a rack; transfer the muffins from the pan to a cooling rack after 5 minutes, so they don't steam.
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