Blueberry Corn Muffins with a Gluten-Free Twist

1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

2. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.

3. 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.

4. 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.

5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Cook’s Note:

Enjoy as is, or do as my 3 1/2-year-old loves and make these into breakfast cupcakes by letting cool completely and top with a fruity Greek yogurt or softened cream cheese well-mixed with jam to taste, and top with a blueberry for garnish.

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