View largerBlueberry Cornmeal Muffins
These light, bright muffins are dairy free, gluten free, and soy free, which makes them wonderful for serving larger groups with varied diets. You can make 12 standard-size muffins, or use a mini muffin tin to yield 24 mini muffins just reduce your baking time to 12 minutes. Xanthan gum is available at health food stores, specialty stores, and online.
DirectionsPreheat the oven to 325 F (170 C, or gas mark 3). Line a standard 12-cup muffin tin with paper liners. Make the batter. In a medium bowl, combine the gluten-free flour, cornmeal, baking powder, xanthan gum, baking soda, salt, and ground cinnamon. Create a well in the center of the dry ingredients and add the oil, light brown sugar, eggs, maple syrup, and almond milk or coconut milk. Mix until well combined. Gently fold in the blueberries with a spatula until they are evenly distributed throughout the batter. Portion the batter into the prepared muffin tin, filling each liner about three-quarters full. Bake for 20 22 minutes, or until the top of the muffin springs back slightly when touched. Cool muffins in the pan for 15 20 minutes before transferring them to a wire cooling rack to cool completely. Serve warm or at room temperature.
Yield: 12 muffins (24 mini muffins)Ingredients
- 13/4 cups (200 g) all-purpose gluten-free flour
- 1/2 cup (70 g) gluten-free cornmeal
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 3 cup (156 ml) canola oil or olive oil
- 1 3 cup (75 g) packed light brown sugar
- 3 large organic eggs
- 1/2 cup (120 ml) maple syrup
- 2 3 cup (160 ml) unsweetened almond milk or coconut milk
- 1 cup fresh (145 g) or frozen (155 g) blueberries