I am not going to pretend that I haven’t posted these muffins previously, I have. The reason to share them with you again is because they are so versatile. I made them the first time because I was traveling and needed them to be hearty enough to last in my carryon without being squashed too easily, and filling enough to stand alone if no other food options presented themselves, a reality when traveling gluten free – sadly.
I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently. You could use the original recipe for these Corn Muffins and swap the blueberries for strawberries, or maybe create an apple cinnamon version. Create some savory versions, with jalapeño and cheddar to pair with soup or chili, another combo could be the addition of spinach and ham/bacon, that would make a great grab and go breakfast you can feel good about.
Let me know which version you decide on – maybe that will be my new favorite!
- 2 cups (280 grams) yellow cornmeal, divided
- 1 cup (130 grams) all-purpose gluten free flour
- 3 to 5 tablespoons sugar, I used only 2
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea or table salt
- 1 1/4 cups buttermilk, or whole milk
- 1 cup sour cream or plain yogurt
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
Heat oven to 400°F. Either grease or line a 12-cup standard muffin tin with disposable liners.
Melt 6 tablespoons of butter and set aside to cool.
Whisk 1 1/2 cups cornmeal, flour, sugar, baking powder, baking soda and salt together in a medium bowl. Set aside.
In a medium saucepan combine buttermilk and remaining 1/2 cup cornmeal.
Cook cornmeal mixture over medium heat, whisking constantly, until it thickens approx 4-6 mins, let cool slightly.
When cool enough to the touch add sour cream or yogurt and butter until combined, then whisk in the eggs, one at a time until all combined.
Add to flour mixture until thoroughly combined, now add the blueberries and mix again. the batter will be very thick.
Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.
Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.
Note: If using frozen blueberries or other frozen fruit decrease the buttermilk to 1 cup.