GF/DF Blueberry Corn Muffin Recipe

 

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

2 Eggs

¾ cup Blueberries

 

  1. Preheat oven to 350 degrees. Grease 12 muffin standard pan or line with paper baking cups.
  2. 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.
  3. 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.

 

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