Ingredients
12
12 servings
- •1 ¼ cups milk
- •1 tablespoon vinegar
- •¾ cup white sugar
- •½ cup butter, softened
- •2 eggs
- •1 egg yolk
- •1 tablespoon freshly grated lemon zest (Optional)
- •1 ½ cups rice flour
- •1 cup cornmeal
- •4 teaspoons baking powder
- •½ teaspoon salt
- •1 cup blueberries
- •1 tablespoon raw sugar, or to taste (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
- Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
- Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 272
- Carbohydrate: 42g
- Fat: 10g
- Fiber: 1g
- Protein: 4g
- Sugar: 16g
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