Gluten-Free Blueberry Corn Muffins

Gluten-Free Blueberry Corn Muffins
Photo by Zoe Singer

Ingredients

  • 1 teaspoon baking soda
  • ¼ cup cornstarch
  • 4 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • ½ cup whole milk
  • 6 tablespoons pure maple syrup
  • 1 teaspoon fine sea salt
  • + 7 more ingredients
    • 1 cup fresh or frozen blueberries
    • 8 tablespoons unsalted butter
    • 4 large eggs
    • 1 ¼ cups finely ground yellow cornmeal
    • Muffin pan with 12 (½-cup) cups
    • 4 ½ teaspoons sugar
    • 2/3 cup white rice flour

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,...

View full recipe at Epicurious

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