Delicious Gluten-Free Blueberry Corn Muffins

Ingredients

• 4 teaspoons double-acting baking powder 
• 1 cup blueberries 
• 0.5 cup butter softened
• 1 cup cornmeal 
• 1  egg yolk 
• 2  eggs 
• 1.3 cups milk 
• 1.5 cups rice flour 
• 0.5 teaspoon salt 
• 1 tablespoon vinegar 
• 0.8 cup sugar white

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• muffin liners

Directions

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.
4. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
5. 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.
6. Pour batter into the prepared muffin cups, filling each about 3/4 full.
7. Sprinkle each muffin with raw sugar.
8. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.