Mix up those grains! These cornmeal oat blueberry muffins do just that. Now I have to admit that since becoming gluten free, it has opened my eyes up to all kinds of different grains and flours that are available. Before, I pretty much only baked with wheat flour which I personally now see as very one dimensional. So by changing over to eating gluten free, I believe it has made me become a better baker.

A lot of gluten free baked goods are made with white rice flour. As much as I love white rice flour and do use it, there is so much more out there to utilize in gluten-free baking. I frequently like to combine different flours to create a certain desired texture or flavor. In these muffins, I use brown rice, quinoa, and tapioca flours along with cornmeal and oats. They are not only tasty, they are healthy.

Another really nice thing about these muffins, is that the flour mixture does not contain any gums, (xanthan, guar, etc.) I have heard from many that they believe gums are crucial for gluten free baking. In my experience, I have not found that to be entirely true. There was a time I actually boycotted using xanthan gum because I was so frustrated with how extremely gummy it would make my bakes. It is for that reason that I mix up the flours because most of the commercial brand gluten free all-purpose flours, contain one or more gums and some are more noticeably concentrated than others. Long story short, the gums will work really well for some things, just not all.

I hope you enjoy these delicious cornmeal oat blueberry muffins!

Ingredients For Cornmeal Oat Blueberry Muffins

quinoa flour
brown rice flour
tapioca flour
cornmeal
rolled oats (gluten free)
baking powder
baking soda
salt
coconut sugar or brown sugar
maple syrup
oil
eggs
blueberries
coconut milk or other dairy-free alternative

These muffins are: full of flavor, contain healthy ingredients, are gum free / dairy free / gluten free, and are moist and delicious!

Other delicious oatmeal recipes on the blog to check out are these Oatmeal Cookies, Fluffy Oat Pancakes and Baked Pumpkin Oatmeal.

How to Make Cornmeal Oat Blueberry Pancakes

First, preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups.

Then in a medium sized bowl, whisk together the quinoa and brown rice flours. Add in the tapioca flour / starch, cornmeal, rolled oats, baking powder and soda, and salt. Whisk all ingredients together to ensure there are no clumps.

Now, in the bowl of a stand mixer or a large mixing bowl, combine the eggs, coconut sugar, maple syrup and oil. Then mix on low speed until the batter is nice and smooth. Next, slowly alternate adding the flour mixture and a cup of milk into the bowl of wet ingredients. This makes it easier to mix with less clumps. Then let the batter sit for 5 minutes to thicken; the oats will absorb the liquid.

To continue, stir in the blueberries. Fill each muffin cup about 3/4 full with the batter. Note: The batter will be runny in texture but will firm up while baking.

Last but not least, bake on the middle oven rack for about 20-22 minutes or until the tops are golden brown and spring back when gently touched. Allow them to cool for about 10 minutes before removing and placing them on a cooling rack. Enjoy!

Storage Notes and Tips

Best stored in a sealed container for 2 days at room temperature, in the refrigerator for 3 days, or in the freezer for 2 weeks
Other dairy-free milk alternatives I would suggest to use are: almond, cashew, and oat.
Brown sugar can be used as a substitute to coconut sugar.
Healthier oil options to use for these muffins would be olive oil or avocado oil.