bakingglutenfreememories 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!
Cornmeal Oat Blueberry Muffins Storage Notes
- Best stored sealed up for 2 days at room temperature, in the refrigerator for 3 days, or in the freezer for 2 weeks
Cornmeal Oat Blueberry Muffins
Ingredients
- ¼ cup quinoa flour
- 1 cup +1 tablespoon brown rice flour
- ¼ cup tapioca flour / starch or arrowroot flour / starch
- ½ cup cornmeal
- 1 cup gluten free rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut sugar
- ½ cup maple syrup
- ⅓ cup oil
- 2 eggs
- 1 cup unsweetened coconut milk or other dairy free alternative
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper cups.
- In a medium sized bowl, whisk together the quinoa and brown rice flours. Add in the tapioca flour, cornmeal, rolled oats, baking powder, baking soda, and salt. Whisk until there are no clumps. Set aside.
- In a stand mixer or large bowl using a hand mixer, combine the eggs, coconut sugar, maple syrup, and oil. Beat until smooth.
- Next slowly alternate adding the flour and the cup of milk into the bowl of wet ingredients. Mix well and let the batter sit for 5 minutes to thicken.
- Then stir in the blueberries. Fill each cup of the muffin tin about 3/4 the way full of batter. (the batter will be runny but will firm up drastically while baking)
- Bake on the middle oven rack for about 20-22 minutes or until tops are golden brown and spring back when touched.
i got a chance to make this recipe. we loved it! The banana gives it a mild, sweet flavor so…
Thank you so much! I am very happy you enjoyed them!
I live in Morro Bay, CA and LOVE Hidden Kitchen. They have another location now in Cayucos. Their blue corn…
Thank you so much! Cherry rhubarb is a great choice! I am very happy you enjoyed them. 🙂
Thank you so much for your review! I am so glad that you loved them!