Gluten-Free Blueberry Corn Muffins

Gluten free blueberry corn muffins by Karina

Blueberries and corny goodness ...


July is fast approaching. And I am baking muffins.

Blueberry corn muffins, to be exact.

These beauties are perfect for breakfast, snacks, tea time, lunch, brunch and even dinner. And maybe even a midnight snack.

I guess you could say, these gluten-free muffins are versatile with a capital V. 

Bake some up. You'll be glad you did.

Karina xo







Gluten-free blueberry corn muffins

Karina's Gluten-Free Wheat-Free Blueberry Corn Muffins Recipe

Recipe posted July 2009.

These grainy wheat-free muffins are just the right amount of sweet. We split them and grill them in a dab of light olive oil until they turn golden and sizzling around the edges. The warmth brings out the taste of the blueberries.


Ingredients:

3/4 cup Bob's Red Mill Gluten-Free Cornmeal
1/4 cup organic GF millet or GF buckwheat flour
3/4 cup sorghum flour or fine brown rice flour
1/2 cup potato starch (not potato flour!) or tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons xanthan gum
3/4 cup organic light brown sugar
1 teaspoon organic ground cinnamon
1/4 cup light olive oil
1 tablespoon honey or organic raw agave nectar
2 teaspoons bourbon vanilla
1 teaspoon lemon juice
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 eggs)
3/4 cup warm water
1 rounded cup fresh blueberries

Instructions:

Preheat oven to 350ºF. Line a 12-muffin pan with paper liners.

In a mixing bowl whisk together the cornmeal, flours, starch and dry ingredients.

Add in the oil, honey/agave, vanilla, lemon juice, eggs/egg replacer, and water. Beat well to form a smooth sticky batter. If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water.

Stir in the blueberries by hand.

Using a spoon, plop the batter into twelve muffin cups and using wet fingers smooth the tops a bit. I like to add 2 or 3 extra blueberries to the muffin tops.

Bake in the center of a pre-heated oven for about 20 minutes- depending upon your oven and altitude.

Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack (this keeps the bottoms from getting soggy).

Wrap extras in foil and freeze for easy on-the-go gluten-free treats (I've been known to sneak my gluten-free muffin into Starbucks- but don't tell.)

Makes one dozen muffins.


Karina's Notes on gluten-free vegan batter:

Gluten-free vegan batters are different than your standard wheat flour batters. They are stiffer at first, then they stretch and get sticky as the xanthan gum and egg replacer do their thing.

If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.


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