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A white tray of Cornmeal Raspberry Muffins and freshly picked raspberries.

Gluten Free Cornmeal Raspberry Muffins

This is my basic gluten free cornbread recipe with a little extra sugar, lemon zest and berries. By varying a basic recipe I make these muffins as well as a cornbread-sausage turkey stuffing and stuffing balls just so we can eat more stuffing.
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Course: Baking
Cuisine: Canadian
Keyword: cornmeal raspberry muffins, gluten free cornmeal muffins
Cook Time: 25 minutes
Servings: 12 muffins
Author: Cinde Little

Ingredients

DRY INGREDIENTS

  • 1 cup cornmeal
  • ¾ cup corn flour* (or EGFG gluten free flour blend)
  • ½ cup tapioca starch* (or EGFG gluten free flour blend)
  • 6 tablespoon sugar
  • tablespoon baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt

WET INGREDIENTS

  • 1 egg
  • cup vegetable oil
  • 1 cup milk (I use 1% or 2%)
  • 1 tablespoon finely chopped lemon zest
  • cups raspberries, blueberries or a combination

Instructions

  • Preheat oven to 400°F. Line muffin pan with 12 paper or silicone liners.

DRY INGREDIENTS

  • Mix dry ingredients in a bowl. Set aside.

WET INGREDIENTS

  • Combine wet ingredients in a large bowl of an electric mixer. Beat until frothy, about 1 minute.
  • With mixer running slowly add dry ingredients to wet. When combined increase speed to high and mix for 1 minute.
  • Gently fold in raspberries.
  • Use a portion scoop to fill muffin pan. Bake 20-25 minutes until slightly golden around the edges. Cool on wire rack for 2 minutes, remove from muffin pan and cool completely.
  • Store in airtight container or freeze.

Notes

*Gluten free corn flour seems increasingly difficult to find in my area. I now substitute my EGFG gluten free flour blend for the combined amount of corn flour and tapioca starch.
FINISHING: For a gourmet look and extra sweetness, dip the top of each muffin into melted butter then granulated sugar.