Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Blueberry Corn Muffins (Gluten-Free)

Prep Time: 20 minutes     Cooking Time: 15 minutes     Yields: 12 people


1/2 cup rice flour

1/4 cup sweet rice flour or coconut flour 

1 cup gluten-free cornmeal 

2 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon xanthan gum 

1/2 teaspoon salt 

1 cup buttermilk* 

3 tablespoons oil 

2 tablespoons butter, melted 

1 teaspoon vanilla extract 

1/2 cup agave or honey 

2 eggs

1 cup blueberries 



1. Preheat oven to 400 degrees

2. Lightly oil or line muffin tin with paper liners and set aside

3. In a bowl, whisk together the flours, cornmeal, baking powder, baking soda, xanthan gum and salt and set aside

4. In a separate bowl, mix together buttermilk, butter, oil, vanilla, agave or honey and eggs. Whisk until blended.

5. Add dry ingredients to the buttermilk mixture and stir until just combined.

6. Carefully fold in blueberries

7. Divide evenly in muffin cups (makes 12 generous-size muffins)

8. Bake for 15-17 minutes until tops are light golden brown

9. Remove muffins from tin and let cool on wire rack

Notes: No buttermilk on hand? Here's how to make a good substitute: pour 1 tablespoon lemon juice or vinegar into a measuring cup. Add milk to measure 1 cup. Let stand for 5 minutes, then use whatever amount the recipe calls for.