Gluten-free Blueberry Corn Muffins

With the darker days of fall fast approaching, it’s really easy to want to eat every carb in sight. Although this might not help the issue, at least they’re gluten-free and a pretty decent cold morning breakfast option.

What you need for 12 muffins:

1 cup yellow cornmeal

¾ cup of rice flour

¼ cup of potato flour

½ cup sugar

2 tsp. baking powder
1 tsp baking soda

1 tsp salt

1 cup buttermilk*

¼ vegetable oil

2 tsp. vanilla extract

1 large egg

1 ½ cup of blueberries

*If you don’t have buttermilk you can make your own with a cup of milk 2 tbs. of vinegar or lemon juice.

What you do:

1. Preheat oven to 400 degrees F. Grease 12, 2 ½ by 1 ¼ muffin-pan cups.

2. In large bowl, mix flours, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, with whisk beat buttermilk, vegetable oil, vanilla and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy.) Fold in blueberries.

3. Spoon batter into muffin cups. Bake muffins 20-25 minutes or until a toothpick inserted in center of corn muffins comes out clean. Immediately remove muffins from pans; serve warm or cool on wire rack.

I suggest eating these toasted with cream cheese and a cup of black coffee, while you look out a beautiful window.

Happy carbing!