Gluten-Free Blueberry Cornbread Muffins
Prep time
Cook time
Total time
Light and bright, these sweet gluten-free blueberry cornbread muffins will become a summertime staple in your household!
Serves: 12 muffins
  • 1 cup cornmeal
  • ¾ cup gluten-free flour blend
  • ½ teaspoon xanthun gum (omit if your flour blend contains it)
  • 2 Tablespoons brown sugar
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cup buttermilk*
  • ⅓ cup butter, melted and cooled
  • 1 large egg, room temperature
  • ⅓ cup honey
  • 1 cup blueberries
  1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, combine cornmeal, gluten-free flour, xanthun gum, baking soda, baking powder, salt, and brown sugar.
  3. In a separate bowl, whisk together buttermilk, melted (and cooled) butter, eggs, and honey.
  4. Add the wet ingredients to the dry ingredients, and mix just until combined, being careful not to overmix.
  5. Add the blueberries and gently stir until evenly dispersed.
  6. Pour the batter into the 12 muffin cups, making sure to evenly distribute the blueberries between the tins, filling to just shy of full.
  7. Bake for 20-23 minutes or until golden.
* Out of buttermilk? You can make your own by adding 2-3 teaspoons of fresh lemon juice or vinegar to regular cow's milk, stirring, and letting it stand for a few minutes.
Recipe by Grain Changer at