Blueberry Corn Muffins

Blueberry Corn Muffins
  • Basic Information
  • You won't believe these flavorful muffins are gluten-free!

    Prep time: 15 Minutes

    Baking time: 15-20 Minutes

    Serves 6

  • Nutritional Information:
    • Gluten-Free
  • Ingredients:

    • 1-2 teaspoons butter for greasing muffin tin


    • ½ cup + 2 tablespoons corn flour
    • ½ cup gluten free flour (see below)
    • 4 tablespoons maple crystals (or finely ground maple sugar)
    • ½ teaspoon sea salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda


    • ½ stick butter (4 tablespoons), melted
    • ¼ cup organic milk
    • 3 tablespoons maple syrup
    • 2 large eggs, lightly beaten
    • ½ cup blueberries, rinsed (see note below)
  • Preparation:

    Preheat the oven to 400 degrees.  Grease the muffin pan with butter.

    In a medium bowl, combine the dry ingredients.

    In a separate small bowl, combine the wet ingredients: butter, milk, maple syrup and eggs.

    Mix wet ingredients into the dry ingredients.  Add the berries.  Mix carefully to incorporate.

    Using a standard ice cream scoop, fill muffin tins ¾ full.

    Bake 15-18 minutes.  Best served warm.


    Note - For 3 cups of gluten free flour:

    • 2 cups rice flour
    • 2/3 cup potato starch flour
    • 1/3 cup tapioca flour
    • For this recipe use ½ cup

    Note: The muffin flavor can be altered to your preference.  For example, you can replace blueberries with fillings such as fresh raspberries, dried apricots, strawberry mint, pumpkin spice etc.

    Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator