Breakfast · Brunch

Gluten-free Blueberry Corn Muffins

  • 1 1/4 cup stone ground cornmeal
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup oat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup (one 6-ounce cup) vanilla yogurt Greek yogurt
  • 1/2 cup almond milk
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • zest of 1 lemon
  • Blueberries (fresh or frozen ones that have been thawed)
  • sugar for sprinkling.
  1. Preheat the oven to 400 degrees.
  2. Grease a 12-cup muffin tin. (You can use liners, but I find the muffins can stick to the papers.)
  3. In a large bowl, whisk together the cornmeal,GF  flour, oatbran, baking soda, baking powder, and salt.
  4. In a medium bowl or a large measuring cup, beat the eggs, yogurt, milk, honey, and  oil and whisk to combine well.
  5. Add the wet ingredients to the dry ingredients and fold together until just incorporated. Add the zest and mix again.
  6. I like to use my ice cream scoop to fill the 12 muffin cups easily and without mess.
  7. Add  4-6 berries into each cup.
  8. Sprinkle sugar over each cup.
  9. Then bake 12-15 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.   

3 thoughts on “Gluten-free Blueberry Corn Muffins

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