Gluten-Free Blueberry Corn Muffins Recipe

These gluten-free blueberry corn muffins are a delightful twist on traditional corn muffins. Made with fresh blueberries, they are bursting with flavor and are perfect for breakfast or as a snack. This recipe is easy to make and will leave your taste buds wanting more!

Ingredients

• 1 cup cornmeal
• 1 cup gluten-free flour blend
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 cup fresh blueberries

Directions

1. Preheat oven to 400°F and line a muffin tin with paper liners.
2. In a large bowl, combine cornmeal, gluten-free flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts