Monday, January 9, 2012

Vote for my post on Mom Blog Network

Guest Post: Gluten-Free Blueberry Cornbread Muffins

Eating gluten-free can be a challenge at times. If you're new to things, it can take some getting used to. However, there is no reason that a gluten-free lifestyle should mean boring meals or difficult recipes. This blubbery corn muffin recipe is easy to do and very versatile. Change out the blueberries for cranberries and add two extra tablespoons of sugar, or replace the blueberries with three fourths of a cut of raspberries (my personal favorite). Make these fresh and delicious muffins for a tasty gluten-free breakfast or save them for an afternoon snack.


2 tablespoons tapioca flour (plus 2 more tablespoons for dusting the pan)
1 and ¼ cups finely ground yellow cornmeal (the finer the ground, the more moist and tender
your muffins will be)
2/3 cup while rice flour
1/4 cup cornstarch
1 tablespoon plus 1 and ½ teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons melted unsalted butter
1/2 cup whole milk
1/4 cup plus 2 tablespoons pure maple syrup
4 large eggs
1 cup fresh or thawed frozen blueberries (around 5 ounces)

For equipment, you will need a muffin pan with 12 cups


Preheat your oven to 400 degrees Fahrenheit and position the rack in the lower third of your oven. This will ensure that your muffins are evenly cooked and that the tops do not burn. Butter the muffin pan and lightly dust each space with tapioca flour, brushing off any excess flour that is on the pan.

Next, in a large mixing bowl, whisk together the all of the dry ingredients, including the tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt. Then, in a medium sized bowl mix together the butter, milk, maple syrup, and four eggs.

With a wooden spoon or spatula, stir the already mixed wet ingredients into the mixed dry ingredients. Continue to mix these components until everything is fully combined. Now, gently fold the blueberries (or whatever other berry you chose) into the mixture.

Now fill each muffin cup (after it has been buttered and dusted with flour) with batter until they are each about ¾ of the way full. Place in preheated oven and bake until tops are domed up and feel springy when you touch them (obviously use caution touching hot muffin tops). Stick a toothpick in the center of a muffin and see if it comes out clean without any batter residue. If the toothpick is clean, your muffins are likely ready. The baking time should be around 15 minutes, but can vary depending on your individual oven. Let muffins cool in the pan for at least five minutes and then remove from pan.


Mariana Ashley is a freelance writer who particularly enjoys writing about online colleges. She loves receiving reader feedback, which can be directed to mariana.ashley031

No comments: