1 cup Gluten-Free All-Purpose Flour
1 cup Cornmeal
½ cup Sugar
1 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Xanthan Gum
1 cup non-dairy Buttermilk*
¼ cup ( ½ stick) non-dairy Margarine, melted
¾ cup Blueberries
- Preheat oven to 350 degrees. Grease 12 muffin standard pan or line with paper baking cups.
- Combine flour blend, cornmeal, sugar, baking powder, baking soda, salt and xanthan gum in large bowl. Whisk buttermilk, butter and eggs in medium bowl; stir into dry ingredients until well blended. Batter will be thick.
- Spoon batter into prepared muffin cups filling almost to top. Bake 20-25 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool in pan 5 minutes; remove to wire rack. Serve warm. Makes 12 muffins.
*Dairy free buttermilk can be made by souring soy or other dairy-free milk. Add 2 teaspoons lemon juice to 1 cup non-dairy milk. Let sit for 10 minutes before using in recipe.