Gluten-Free Blueberry Corn Muffins

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
242
FAT
35%
CHOL
46%
SOD
42%

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Ingredients for 12 servings

2 tablespoons tapioca flour plus 2 tablespoons for dusting pan

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 fresh or frozen (unthawed) blueberries (about 5 ounces)

*Be sure to use white rice flour; brown will result in gritty muffins.

Special equipment: Muffin pan with 12 (1/2-cup) cups

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