Go Back
–+ servings
gluten-free-blueberry-corn-muffins

Gluten-Free Blueberry Corn Muffins

Delicious gluten-free muffins with a burst of blueberries in every bite.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 180 kcal

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 

  1. Preheat your oven to 400°F (200°C). Grease or line a muffin tin.
  2. In a large bowl, mix together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, and beaten eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 80mg | Fiber: 2g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Blueberry, Gluten-Free, Muffins
Tried this recipe?Let us know how it was!