Name: Gluten-Free Blueberry Corn Muffins
Yield: Makes 12 muffins
Ingredients: 2 tablespoons tapioca flour plus 2 tablespoons for dusting pan; 1 1/4 cups finely ground yellow cornmeal; 2/3 cup white rice flour*; 1/4 cup cornstarch; 1 tablespoon plus 1 1/2 teaspoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 8 tablespoons unsalted butter, melted; 1/2 cup whole milk; 1/4 cup plus 2 tablespoons pure maple syrup; 4 large eggs; 1 cup fresh or frozen (unthawed) blueberries (about 5 ounces); *Be sure to use white rice flour; brown will result in gritty muffins.; Special equipment: Muffin pan with 12 (1/2-cup) cups

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Gluten-Free Blueberry Corn MuffinsZoe Singer

This crowd-pleasing recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. You can replace the blueberries with an equal amount of cranberries and increase the sugar to 2 tablespoons, or replace the blueberries with 3/4 cup of raspberries.These muffins are delicious on their own, or try them warm with butter and jam. Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave). See our related story for more information and sources for gluten-free ingredients.

Recipe notes

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