These gluten-free blueberry corn muffins are a delightful treat that combines the sweetness of blueberries with the hearty texture of cornmeal. Perfect for breakfast or a snack, they are easy to make and sure to please everyone, whether they follow a gluten-free diet or not.
If you don't typically bake gluten-free, you might not have gluten-free flour in your pantry. Make sure to pick up a good quality blend from the supermarket. Fresh or frozen blueberries can also be found in the produce or frozen foods section. The rest of the ingredients are common pantry staples.

Ingredients For Gluten-Free Blueberry Corn Muffins
Cornmeal: Provides a hearty texture and a slightly sweet, nutty flavor.
Gluten-free flour: A blend of flours that does not contain gluten, essential for those with gluten sensitivities.
Sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Milk: Adds moisture and richness to the batter.
Vegetable oil: Keeps the muffins moist and tender.
Eggs: Provide structure and stability to the muffins.
Blueberries: Add bursts of sweet, juicy flavor throughout the muffins.
Technique Tip for These Muffins
When folding in the blueberries, be gentle to avoid breaking them and turning the batter purple. Use a spatula and fold in a figure-eight motion to distribute the blueberries evenly without overmixing. This ensures that the muffins will have whole blueberries throughout and maintain a light, tender crumb.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in most recipes.
gluten-free flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor and moist texture to the muffins.
sugar - Substitute with honey: Honey is a natural sweetener and provides a different depth of sweetness and moisture.
baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthier fat and adds a subtle coconut flavor.
beaten eggs - Substitute with flax eggs: Flax eggs are made from ground flaxseed and water and are a good vegan alternative.
fresh or frozen blueberries - Substitute with dried blueberries: Dried blueberries can be rehydrated and used if fresh or frozen are not available.
Other Alternative Recipes Similar to This One
How to Store or Freeze These Muffins
To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to 2 days. This will help maintain their moist texture and delicious flavor.
For longer storage, place the muffins in the refrigerator. They can last up to a week when stored this way. Make sure to use a sealed container to prevent them from drying out.
If you want to enjoy your gluten-free blueberry corn muffins over a longer period, freezing is an excellent option. First, let the muffins cool completely on a wire rack.
Once cooled, wrap each muffin individually in plastic wrap. This step is crucial to prevent freezer burn and maintain the muffins' quality.
After wrapping, place the muffins in a large, resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.
When you're ready to enjoy a muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for 20-30 seconds until warmed through.
To refresh the muffins and bring back their just-baked texture, preheat your oven to 350°F (175°C) and warm the thawed muffins for 5-10 minutes. This will revive their delightful crumb and make them taste as if they were freshly baked.
If you prefer a crispier exterior, you can also toast the muffins in a toaster oven. Simply slice the muffin in half and toast until the edges are golden brown. This adds a delightful crunch to your gluten-free treat.
Remember, whether storing at room temperature, refrigerating, or freezing, always ensure the muffins are completely cool before wrapping and storing. This prevents condensation, which can lead to sogginess and spoilage.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent drying out.
- Heat for about 10-15 minutes or until warmed through.
- Remove the foil for the last few minutes if you want a slightly crisp top.
Microwave Method:
- Place a muffin on a microwave-safe plate.
- Cover with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, continue in 10-second intervals.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the muffins directly on the rack or on a baking sheet.
- Heat for 8-10 minutes or until warmed through.
- For a crispier top, you can broil for the last 1-2 minutes, but keep an eye on them to prevent burning.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the muffins in the basket, making sure they don't touch the water.
- Cover and steam for about 5-7 minutes.
- This method keeps the muffins moist and soft.
Best Tools for Baking These Muffins
Oven: Used to bake the muffins at the specified temperature of 400°F (200°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Muffin liners: Optional, but can be used to line the muffin tin for easier removal and cleanup.
Mixing bowl: A large bowl to combine the dry ingredients.
Mixing bowl: Another bowl to whisk together the wet ingredients.
Whisk: Used to mix the milk, vegetable oil, and beaten eggs together.
Spatula: Useful for folding in the blueberries gently into the batter.
Measuring cups: Essential for accurately measuring the cornmeal, gluten-free flour, sugar, and milk.
Measuring spoons: Used to measure the baking powder and salt.
Toothpick: Helps to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Allows the muffins to cool completely after baking.
Cooling rack: Another term for a wire rack, used for cooling the muffins.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out cornmeal, gluten-free flour, sugar, baking powder, and salt ahead of time to streamline the mixing process.
Use muffin liners: Skip greasing the muffin tin by using muffin liners for easy cleanup and quick removal.
Combine wet ingredients first: Whisk together milk, vegetable oil, and eggs in a large measuring cup to save on dishes.
Frozen blueberries: If using frozen blueberries, there's no need to thaw them, saving you prep time.
Batch baking: Double the recipe and freeze extra muffins for a quick snack later.

Gluten-Free Blueberry Corn Muffins
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup Gluten-free flour
- ½ cup Sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Milk
- ¼ cup Vegetable oil
- 2 Eggs beaten
- 1 cup Blueberries fresh or frozen
Instructions
- Preheat your oven to 400°F (200°C). Grease or line a muffin tin.
- In a large bowl, mix together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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