Skinny Gluten Free Blueberry Corn Muffins
1 cup (140 g) all-purpose gluten free flour (I used my Better Than Cup4Cup flour)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 cup (132 g) coarsely-ground gluten free yellow cornmeal (I have used everything from Bob’s Red Mill brand to Nuts.com brand, and all work fine)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (about 200 g) fresh or frozen blueberries (frozen will bleed into the batter, which only affects color, not taste)
4 tablespoons (56 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (114 g) nonfat Greek-style plain yogurt (you can strain regular nonfat plain yogurt to make it Greek-style)
1 egg + 1 egg white (total 90 g, weighed out of shell) at room temperature, beaten
1/3 cup (2 2/3 fluid ounces) lowfat buttermilk, at room temperature
Finely grated zest of 1 lemon
2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice (from about 1 lemon)
Coarse sugar, for sprinkling (I used Sugar in the Raw)
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
In a medium-size bowl, place the flour, xanthan gum, cornmeal, baking powder, baking soda, and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, add the blueberries and toss to coat the blueberries in the dry ingredients. Set both bowls aside. In a large bowl, beat the butter until light and fluffy (with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment). Add the sugar, yogurt, egg and egg white, and beat until smooth. Add the dry ingredients to the wet ingredients, and beat until just combined. Add the buttermilk, lemon zest and lemon juice, and mix to combine. Add the blueberries and reserved dry ingredients in 3 parts, gently folding the blueberries into the batter after each addition until they are evenly distributed throughout. The batter will be thick.
Divide the batter evenly between the 12 prepared muffin wells, and smooth the tops with wet fingers. Sprinkle the top of each cup of batter lightly with coarse sugar. Place in the center of the preheated oven and bake until a toothpick inserted in the center (and not in a blueberry) comes out with no more than a few moist crumbs attached (about 22 minutes). Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts via Sparkpeople’s online nutrition calculator, per muffin:
| Calories 155.3 | Total Fat 4.4 g | Cholesterol 24.9 g | Sodium 137.5 mg | Potassium 79.6 mg | Total Carbohydrate 29.6 g | Dietary Fiber 1.4 g | Sugars 10.6 g | Protein 3.5 g |