Yesterday, I had a great day, indulging in the best Heirloom Tomato and Basil Sandwich ever. Today, I’m a little sadder because eating bread, albeit organic multi-grain, just doesn’t agree with me much any more.
tastes like Summer Heaven! the basil makes it!
Today, I wanted to try to make a favorite of mine, Corn Muffins. And, it’s the heart of Blueberry Season here in NJ! I wanted to try to see if I could satiate my craving, have a gluten-free day, and make a muffin actually worth eating – and making again.
I adapted the recipe from jstorment on AllRecipes and came up with this.
GLUTEN-FREE BLUEBERRY CORN MUFFINS – adapted from jstorment
1 stick unsalted butter, softened
3/4 cups sugar
2 eggs plus one yolk
1 1/4 cups whole milk
1/4 cup plain greek yogurt
1 tblsp cider vinegar
1 1/2 cups brown rice flour
1 cup organic stone ground corn meal
1/4 cup almond flour
4 tsp baking powder
1/2 tsp salt
zest of one lemon
1 tsp vanilla extract 1 cup fresh blueberries
Preheat oven to 400F(convection). Line cupcake pans (18 muffins) with paper liners.
Add the vinegar to the milk and let sit for 5 minutes. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and smooth. Add eggs and yolk and beat, scraping down bowl and paddle. Add milk mixture, yogurt and vanilla extract. Beat until fully incorporated. Mixture will be curdled-looking and watery, but it’s ok. In a large bowl, whisk together the brown rice flour, corn meal, almond flour, baking powder, salt and lemon zest. Turn mixer to low. Slowly incorporate the flour mixture into the wet ingredients. Mix just until dry disappears. Remove bowl from mixer and fold in blueberries. Scoop with ice cream scoop into prepared pans. Bake for 18 minutes or until lightly browned on top and muffins spring back when touched. These are definitely worth making if you are a gluten-free eater. They came out light and fluffy and have a nice delicate flavor. A dab of sweet butter doesn’t hurt, either! Ok, so they’re not Ina Garten’s Corn Muffins, but if you’re having a gluten-free day, week or life, they are pretty darn good!
Hope you enjoy!
decent crumb
a little sweet butter never hurt anything!