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Gluten-Free Blueberry Corn Muffins

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Gluten-Free Blueberry Corn Muffins

Ingredients

  • 4 tablespoons tapioca flour
  • 1 1/4 cups finely ground yellow cornmeal
  • 2/3 cup white rice flour
  • 1/4 cup cornstarch
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 4 large eggs
  • 1 cup blueberries (about 5 ounces)
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Published 2014-09-09 13:24:33 (2 years ago).

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