Ingredients and Weight:
- 1 cup gluten-free cornmeal
- 1 cup all-purpose flour (can be easily found in supermarkets in the United States)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg (large)
- 1 cup fresh or frozen blueberries (ensure frozen blueberries are thawed)
- 1/2 cup vegetable oil (or melted butter)
- 1 cup milk or non-dairy milk substitute
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the egg, oil, and milk.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the blueberries.
- Scoop the muffin mixture into muffin cups, filling them about 3/4 full.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool for a few minutes before removing from the pan and transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: Approximately 250 per muffin (based on using 1/8 of the recipe for one muffin)
- Carbohydrates: 35g
- Fat: 9g
- Protein: 4g
- Fiber: 3g (depending on the blueberry content)
Dish Characteristics:
- Gluten-free
- Cornmeal gives a unique and slightly sweet flavor
- Blueberries add a fresh and tart flavor contrast
- Moist and tender texture
User Comments:
- "These muffins were delicious! My family loved them." - John Doe
- "I was looking for a gluten-free muffin recipe and this one hit the spot. The blueberries added a nice pop of flavor." - Jane Smith
- "I love how easy this recipe is to make. The cornmeal gives these muffins a unique taste that I really enjoy." - Michael Johnson
Special Precautions and Tips:
- Be sure to use gluten-free cornmeal and flour to ensure these muffins are truly gluten-free.
- Do not overmix the batter; this can lead to tough muffins.
- Use fresh blueberries or frozen that have been thawed to ensure they are not too hard and distribute evenly throughout the muffins.
