- 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
- Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
- In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In medium bowl, whisk together butter, milk, maple syrup, and eggs.
- Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
- Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.