This delicious recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts. Although not specified by Ms. Baldassano, we suggest using the high quality products manufactured by Arrowhead Mills (their finely ground corn meal makes moist, tender muffins), and Bob's Red Mill.

Yield: 12 Muffins


  • 2 tablespoons Bob's Red Mill Finely Ground Tapioca Flour, plus 2 additional tablespoons for dusting pan
  • 1-1/4 cup finely ground Arrowhead Mills Organic Yellow Cornmeal
  • 2/3 cup Arrowhead Mills Organic White Rice Flour*
  • ¼ cup Bob’s Red Mill Cornstarch
  • 1 tablespoon sugar, plus 1-1/2 teaspoons sugar
  • 2 teaspoons Bob's Red Mill Baking Powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 8 tablespoons unsalted butter, melted
  • ½ cup whole milk
  • ¼ cup plus 2 tablespoons pure maple syrup
  • 4 large eggs
  • 1 cup fresh or frozen (unthawed) blueberries – about 5 oz.

Note: Be sure to use white rice flour (such as those produced by Arrowhead Mills or Bob's Red Mill); brown will result in gritty muffins.


  1. Position rack in lower third of oven and preheat to 400 degrees F. Butter a muffin pan with 12 (1/2-cup) cups, and lightly dust with tapioca flour, knocking out excess.
  2. In a large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together butter, milk, maple syrup, and eggs.
  4. Using a wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
  5. Divide batter among muffin cups, filling each cup ¾ full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes.
  6. Let cool in pan 5 minutes, then turn out onto wire rack.

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