GF Blueberry- Corn Muffins

Although some prepared  gluten- free muffins are available at the health 
food store and some supermarkets, they tend to be pricey and may contain 
ingredients  unsuitable  for  your  child.  These  muffins  are  easy  and 
satisfying—moist and tender, with an ample amount of fruit and a touch of 
cinnamon. Tracey’s son gobbles them up. Serve warm for breakfast, split 
and spread with nut butter and  all-fruit jam for lunch, or as an after-school 
 pick- me- up. 

2 large eggs, separated 
1/4  cup plus 1 tablespoon sugar 
1/2  cup saffl ower oil 
2 teaspoons GF baking powder 
1/2  teaspoon baking soda 
1/4  teaspoon xanthan gum 
1/4  teaspoon fi ne salt 
1  1/3  cups brown rice fl our 
1 cup GF vanilla-fl avored rice milk 
2/3  cup corn fl our 
1 cup organic blueberries, rinsed and patted dry 
1/4  teaspoon cinnamon 

1. Place the oven rack in the upper third of the oven and preheat the oven to 
400°F. Lightly oil a 1 muffin pan with 1 dozen  1 ⁄ 2 - cup-capacity muffi n cups 
and set aside. 

2. Combine the 2 yolks and  1 ⁄ 4  cup sugar in the bowl of an electric mixer and 
beat at high speed until fluffy and pale, about 3 minutes. Gradually drizzle in 
the oil while beating at medium speed. Add the baking powder, baking soda, 
xanthan gum, and salt and mix at low speed until incorporated. Add the rice 
flour and milk and mix at low speed until smooth. Add the corn fl our and 
mix until blended. 

3. In a clean, dry mixing bowl, beat the egg whites until stiff. Fold one-third 
of the whites into the batter lightly and then fold in the remaining whites. 
Fold in the berries. 

4. Spoon the batter into the prepared pan, filling about  three-quarters full. 
Mix the remaining tablespoon of sugar with the cinnamon, sprinkle on top of 
the muffins, and bake for about 18 minutes, until lightly golden and springy 
to the touch. Let the muffins cool in the pan on a rack for about 15 minutes; 
cut around the edge of each muffin with a small knife and remove from the 
pan. Let cool completely before serving or freezing. 

Cooks’ Notes 

✤   The muffins freeze nicely: Wrap individually in cellophane and store in 
the freezer; thaw overnight in the fridge and rewarm or split and toast 
before serving. 
✤   Use  the  muffins  as  a  sandwich  base:  Split  muffins  horizontally  and 
spread with nut butter and your child’s favorite jam. 
Thanksgiving Muffi ns: Omit the blueberries and add  2 ⁄ 3  cup fi nely chopped 
homemade turkey,  1 ⁄ 3  cup chopped pecans, and  1 ⁄ 4  cup dried cranberries or 
dark currants to the batter.