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Gluten-free Blueberry Cornbread Muffins

  • Author: felicia | Dish by Dish
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 16 muffins 1x


Small bites of golden cornbread intertwined with spring’s sweetest blueberries, best eaten with a generous drizzle of honey on top.


  • 1 1/4 cup coarsely ground cornmeal
  • 3/4 cup gluten-free flour blend (I used 1/4 cup rice flour, 1/4 cup corn flour & 1/4 cup tapioca flour)
  • 1/4 cup + 1 teaspoon sugar (or a little more if you prefer the muffins slightly sweeter)
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 1/3 cup milk
  • 2 eggs, lighten beaten, at room temperature
  • 8 tablespoons of butter, melted
  • 2 cups of fresh blueberries (if you use frozen, make sure to drain them of excess water)


  1. Pre-heat oven to 425 deg Fahrenheit (220 deg Cel)
  2. Lightly grease a muffin mold
  3. In a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, salt, and baking powder.
  4. Whisk in the milk, eggs and butter until well-combined
  5. Gently stir in the blueberries into the batter
  6. Divide batter equally between the cups in the muffin mold
  7. Bake for 25 – 30 minutes or until a toothpick inserte int the middle comes out clean
  8. Allow cornbread muffins to cool for 10 – 15 minutes before removing from muffin mold
  9. Serve warm with butter and a drizzle of honey
  • Category: Snacks
  • Cuisine: Gluten-free
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