Food and memories seem to go together. Corn muffins remind me of a diner in the Bronx, somewhere, sitting with my dad, coffee for him, a corn muffin and juice for me.
Recently I had a craving for a corn muffin, and this is what it I first came up with–a gluten-free corn muffin recipe that is high in protein and retains that corn muffin taste. You can probably use this recipe for corn bread as well, I just haven't tried it yet.
I've tried both milk and yogurt in this recipe with great results. When you use yogurt (1 cup), it takes a few minutes longer to bake, comes out a bit moister, and is a bit denser. The corn muffin made with milk is a bit sweeter. Also, see the comments in this post for baking powder recipes and sources.
I store these, covered, at room temperature or in the refrigerator (they last longer in the frig), and then reheat them in a toaster oven for 7 minutes at 350°F to get that crunchy muffin top that they have when they're first out of the oven.
This recipe is lactose-free when you use almond or coconut milk. Note: This is not a grain-free recipe, however it's gluten-free.
Blueberry Corn Muffins
Ingredients
- 1 cup corn flour I use Bob's Red Mill finely ground organic flour
- 1 cup blanched almond flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup maple syrup or honey
- 1 large egg
- ¼ cup olive oil or other oil or butter
- 1 cup almond milk or coconut or other milk
- ½ cup blueberries
Instructions
- Preheat your oven to 400°F (200°C, or gas mark 6).
- Combine all the dry ingredients into a bowl and blend well.
- Add all the wet ingredients to the dry mix and blend well.
- Add the blueberries and gently blend them in to the batter just to distribute them evenly.
- Add the batter to paper cupcake liners in a muffin tin and bake for 20 minutes, or until the tops are browned and a toothpick placed in the center of a muffin comes out clean.
Vittoria says
These are great!! I doubled the recipe and it made 12 + 6 full muffins (baked them in two batches). I also decreased the honey to 2/3 cup (for double batch - 226 grams of honey for those who measure.) I found them definitely sweet enough with that amount and don't think I'd care for them any sweeter than that. I also used whole regular milk and olive oil. Wanted to flag for new bakers that the batter was VERY liquid-y - but the muffins puffed up beautifully. I poured the batter into a 2 cup liquid measuring cup and poured them out into the muffin cups that way. I also did a mix of blueberries and nectarines because my nectarines were very ripe and juicy and needed to be used! I was worried that they might be too moist but went ahead with them anyways and they turned out great!! Thanks for another winning recipe - I love everything you create! I do not have a membership but I have gotten your books out from my library and return to your recipes over and over again!
Hi Vitoria. Thanks for the wonderful and detailed review, and for helping others who would like to modify it to their needs.
Barbara P says
When I doubled recipe I had enough batter for 12 regular muffins and an 8x4 inch loaf. Did you use a jumbo muffin pan??
Erica says
Hi Barbara. I use regular muffin pan but it might still depend on the pan.
Sharon says
Can you double the recipe to make 12mufins?
Erica says
Yes, absolutely!
Joanne Dozier says
What can you substitute for the almond flour? I only have corn flour, can I just use all corn flour and increase the amount?
Erica says
I haven't tested the substitution in this recipe, but you can use my corn muffin recipe that uses corn flour: https://comfybelly.wpengine.com/2010/09/blueberry-corn-muffins
Joanne says
What can you substitute for almond flour if you don't have any? Can you just use the corn flour and increase the amount?
Doc says
Made these today, using corn meal instead of flour. Also, my oven runs a leeetle hot, so they were in for 15 instead of 20 mins. Didn't have a great deal of rise, but they're moist and flavorful. Next time, I think I'll go with jalapeños instead of blueberries so I have corn-something to go with chili. Thanks for the recipe.
Erica says
ooh. so good to know. Thanks Maryann!
maryann says
...hi!.....i'd like to use this recipe as a bread instead of muffins---any thoughts on modifications?....cooking time?.....thanks!
Erica says
I haven't tried it so I don't know from experience, but if it does bake the whole way through it would probably take another 20 minutes. Let us know if you try it!
maryann says
...was delicious as a bread!....i let it bake close to an hour.....a huge hit!....:).....
amanda says
I can't wait to try this! It looks amazing:)
Mary W says
I use your recipes/blog more than any other and love how simple everything is! Just to let you know, this recipe works really well as straight cast-iron skillet corn bread! I added fresh corn instead of berries and my boyfriend and I devoured it with black eyed peas and collards. This is easily the recipe I've made the most from your site. Thanks!
Jessica says
Just made this w/corn meal instead of corn flour, not realizing they might be different. Added a bit more meal to make a thicker batter and crossed my fingers. The muffins were delicious. I substituted agave for honey and coconut oil for butter.
Erica says
the corn flour is probably just a finer grade of corn meal, so no worries.
Michelle P says
I accidently used meal instead of flour and they still tasted delish. Much more texture, but I like that. Love this recipe and can't wait to try others!
Emily says
I love your website! I tried your banana bread recipe and it was delicious! I can't wait to try out some more. Thanks so much and keep 'em coming!
Erica says
Thanks!
Rachel says
I didn't know that I could use corn flour. How long should I wait on SCD before trying corn flour?
Erica says
you can't use corn flour on SCD. Sorry. This recipe is not tagged as SCD (see the end of each post). You can try using just almond flour though. I haven't done it but it should work.
Ellen (Gluten Free Diva) says
Erica - these look divine. I used to go to a diner pre-GF and order a muffin just like this, and they would butter and then grill it butter side down and it would get crisp. Oh, I loved them. I'm going to try that with this recipe. Thank you!
Sheri says
I am on a Candida diet and it seems like there is not a lot of recipes that are wheat free, dairy free(I can have plain yoghurt) and sugar free ( only can have stevia as a sub. no other sweetners). I love to bake but this is hard. Any suggestions on how I can modify this recipe to work for me?
Erica says
Maybe stevia or xylitol?
Sheri says
I just made the cinnamon bun muffins and mixed the stevia with water and it seemed to work. I guess I will try doing the same with this recipe and hope for the best. Thanks
Sophie says
MMMMMMMMMMMMMM,..What more can I say but these lovely muffins look just DIVINE!!
Erica says
Wow, Michelle - that's fantastic.
Michelle says
your website has been a lifesaver for our family since my daughter became ill with crohn's 2 years ago. Finally found holistic doctor, MD, to help so she is living normally again and healing I believe completely after 2 year, 10 doctor/healer search.Thanks so much for helping us eat throughout this ordeal. Our entire family has drastically changed our diet and your recipes have been only ones she consistantly likes, as well as rest of us.. a major feat indeed.