Delicious gluten free blueberry corn muffins –If you’re in the mood for a delicious gluten-free treat, you’ll love these Blueberry Corn Muffins. Perfect for breakfast or as a snack, these muffins are moist, flavorful, and packed with wholesome ingredients. Let’s dive into the recipe!
Blueberry Corn Muffins
These muffins combine the sweetness of blueberries with the hearty texture of cornmeal, creating a delightful treat that’s sure to please everyone.
Ingredients
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, combine the gluten-free cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt. Whisk until well mixed.
- In another bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in the blueberries, making sure they’re evenly distributed throughout the batter.
- Divide the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful Blueberry Corn Muffins fresh from the oven or stored in an airtight container for up to three days. They’re perfect for breakfasts, snacks, or even dessert. Happy baking!