Blueberry Corn Muffins

2017-12-21

Photos

Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins Blueberry Corn Muffins

Recipe

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, milk, maple syrup, and eggs. Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries. Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.

Related Recipes:
  • Chicken Quesadillas

  • Cooked Rice

  • Roasted Eggplant

  • Stuffed Chicken Breasts

  • Corn Pudding

Nutritional Info

This information is per serving.

  • Protein

    4
  • Fat Total

    10
  • Calories

    1484
  • Sodium

    477