Gluten-free Blueberry Cornbread Muffins
Try this Gluten-free Blueberry Cornbread Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 1/3 cup milk
- 1 1/4 cup coarsely ground cornmeal
- 3/4 cup gluten-free flour blend (i used 1/4 cup rice flour 1/4 cup corn flour & 1/4 cup tapioca flour)
- 1/4 cup + 1 teaspoon sugar (or a little more if you prefer
- 2 eggs, lighten beaten at room temperature
- 8 tablespoons of butter melted
- 2 cups of fresh blueberries (if you use frozen make sure to drain them of excess water)
- Carbohydrate 1.64868916594277 g
- Cholesterol 33.142500000448 mg
- Fat 12.3025058336094 g
- Fiber 0.00110416666666667 g
- Protein 1.2719999995161 g
- Saturated Fat 7.75120933347841 g
- Serving Size 1 1 muffin (50g)
- Sodium 105.871958307476 mg
- Sugar 1.64758499927611 g
- Trans Fat 0.88877245838326 g
- Calories 120 calories
Pre-heat oven to 425 deg Fahrenheit (220 deg Cel)Lightly grease a muffin moldIn a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, salt, and baking powder.Whisk in the milk, eggs and butter until well-combinedGently stir in the blueberries into the batterDivide batter equally between the cups in the muffin moldBake for 25 - 30 minutes or until a toothpick inserte int the middle comes out cleanAllow cornbread muffins to cool for 10 - 15 minutes before removing from muffin moldServe warm with butter and a drizzle of honey
