Note: This is not a grain-free recipe, however folks have requested that I keep it live because it is gluten-free.
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 produced – 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.
Tips 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.
Note This recipe is lactose-free when you use almond or coconut milk.
Blueberry Corn Muffins
Ingredients (makes 6 to 8 muffins)
- 1 cup corn flour (I use organic, finely ground from Bob’s Red Mill)
- 1 cup almond flour
- 1/2 cup honey
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 4 tablespoons butter, melted (or 1/4 cup of oil)
- 1 cup milk (almond, cow, or other kind)
- about 1/2 cup of blueberries
Preparation
- Preheat the 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 and blend well.
- Add the blueberries and mix 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.
- Enjoy!
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Wow, Michelle – that’s fantastic.
MMMMMMMMMMMMMM,..What more can I say but these lovely muffins look just DIVINE!!
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?
Maybe stevia or xylitol?
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
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!
I didn’t know that I could use corn flour. How long should I wait on SCD before trying corn flour?
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.
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!
Thanks!
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.
the corn flour is probably just a finer grade of corn meal, so no worries.
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!
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!
I can’t wait to try this! It looks amazing:)
…hi!…..i’d like to use this recipe as a bread instead of muffins—any thoughts on modifications?….cooking time?…..thanks!
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!
…was delicious as a bread!….i let it bake close to an hour…..a huge hit!….:)…..
ooh. so good to know. Thanks Maryann!
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.
What can you substitute for almond flour if you don’t have any? Can you just use the corn flour and increase the amount?
What can you substitute for the almond flour? I only have corn flour, can I just use all corn flour and increase the amount?
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
Can you double the recipe to make 12mufins?
Yes, absolutely!