Gluten Free Blueberry Muffins - Recipe and Video
Bill Bradley
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 9
Calories 290 kcal
- 1 cup cornmeal (fine flour) (most cornmeal is gluten free, but double check
- 1/4 cup tapioca flour
- 1/3 cup white rice flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 eggs, mixed with fork
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1/2 cup soymilk (or regular milk)
- 1 tsp lemon zest (optional)
- 1 1/4 cups blueberries (frozen or fresh) small works best
Preheat oven to 350 degrees F.
Mix dry ingredients well in one bowl.
Mix wet ingredients well in another bowl.
Add wet to dry ingredients. Mix well with a fork.
Add blueberries and mix only until blueberries are incorporated.
Grease a muffin tin with olive oil. Fill tins to top.
Bake for 20-25 minutes or until muffin top is set.
Calories: 290kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 36mgSodium: 195mgPotassium: 151mgFiber: 2gSugar: 13gVitamin A: 116IUVitamin C: 3mgCalcium: 54mgIron: 1mg