I love bread – any kind of bread. I cannot imagine life without bread. It would be sad. Muffins are one of my favorite forms of bread because they don’t take as long to bake and they are already in individualized servings. My go-to muffins are blueberry and cornbread. LOVE them both so much, I could eat them all day. BAD! BAD! BAD! My hips would not appreciate that. With winter over and spring bouncing from hot to cold I decided to combine the best of both worlds – wintry cornbread and summery blueberry – for these gluten – free blueberry cornbread muffins.
These gluten-free Blueberry Cornbread Muffins have the perfect blend of coarse rich cornmeal and burst of sweet berry that I was craving. Easy to mix together, make them for dinner or wrap them up well and freeze for another day. I definitely need to double my batch. I paired them with a hearty ham and lentil soup. Since I have so many friends who cannot have gluten, I am always happy to have a new recipe to add a taste of yummy-ness to their day.
- 1 cup rice flour (You can use cornmeal in place of rice flour but need to add extra 1/2 cup of milk)
- 3/4 cup coarse cornmeal
- 2 tablespoons coconut sugar (use whatever sugar you want)
- 2 – 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons melted butter
- 6–8 oz. fresh or frozen blueberries
- Preheat oven to 400°F.
- Mix dry ingredients.
- Combine milk, eggs, and melted butter in separate bowl and add to dry mixture all at once.
- Mix until incorporated.
- Stir in blueberries.
- Place paper wrappers in muffin tin and spoon in batter, about 3/4 full.
- Bake approximately 15 minutes or until center pops back up when gently pressed.
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