Gluten Free Blueberry Corn Muffins Recipes

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GLUTEN-FREE BLUEBERRY CORN MUFFINS



Gluten-Free Blueberry Corn Muffins image

Betty Crocker® Gluten Free yellow cake mix and cornmeal bake up into melt-in-your-mouth muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 18

Number Of Ingredients 9

1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1/2 cup yellow cornmeal
3/4 cup water
1/2 cup butter, melted
2 teaspoons gluten-free vanilla
3 eggs, beaten
2 teaspoons grated orange peel
1 1/2 cups fresh or frozen (do not thaw) blueberries
1 tablespoon sugar

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.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 12 g, TransFat 0 g

DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS



Delicious Gluten-Free Blueberry Corn Muffins image

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

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
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

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

GLUTEN-FREE BLUEBERRY CORN MUFFINS



Gluten-Free Blueberry Corn Muffins image

Provided by Susan Baldassano

Categories     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

Yield Makes 12 muffins

Number Of Ingredients 16

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:
Special equipment: Muffin pan with 12 (1/2-cup) cups

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.

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