Blue Cornmeal Muffins

Gluten Free

by LEON BOUTEILLER

I have the privilege of making friends easily in the restaurant industry for I am well versed in the business. I enjoy learning about people’s entrepreneurial spirit. I put myself out there and introduce myself but never ever ask for their recipes! I may inquire about their inspiration but never a recipe. Most often it comes from hard work, experimentation and failure before a product is created; therefore respect is due. My adventure comes from the experience of a delicious dish and the creation of my own version, even if it is different than the original.

There is a restaurant on Cape Cod that has a fantastic corn muffin; I take my inspiration from them today. Their version is also gluten free but these muffins are no less delicious. It has taken me a few tries to get it right. There can be little substitution as pastry/baked goods are chemistry as well as art. The chemical processes must happen in the right balance. I have used blue cornmeal as well as yellow in this recipe; if the blue is too difficult to acquire, one can substitute yellow for an equally delicious bite. I use frozen blueberries thawed. One can substitute fresh raspberries, cranberries or blackberries. If using blackberries, you will want to cut them in half for they will not cook in the short time the muffins are in the oven. I’ve used a gluten free flour blend to get the crumb right so the muffins are not dense. For any gluten free baking recipes, there are several kinds of flours such as almond, tapioca, potato starch and cornstarch used to replace wheat flour. Use a blend easily found in your local market as a substitute for all purpose wheat flour. Also be sure your ingredients are at room temperature.

GLUTEN FREE BLUE CORNMEAL MUFFINS

Ingredients for the muffins:

  • 3/4 cup blue cornmeal

  • 3/4 cup yellow cornmeal

  • 1 cup gluten free flour blend (I used King Arthur)

  • 2 tablespoons sugar

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 8 tablespoons unsalted butter, melted

  • 1/2 cup buttermilk

  • 1/2 cup maple syrup, divided

  • 4 large eggs

  • 1 cup blueberries

  • 1 lemon and a microplane

  • a muffin tin with 12 (1/2 cup) cups

  • muffin papers to fit muffin tin cups

Method:

  • preheat oven to 375 F degrees

  • line muffin tin with papers. Alternatively, butter and dust muffin tin with the gluten free flour

  • in a bowl, whisk together the dry ingredients

  • in a separate bowl, or blender, mix the wet ingredients, but only 1/4 cup of the maple syrup and not the blueberries

  • stir the wet ingredients into the dry ingredients being careful to not over mix. Fold in the berries

  • divide the batter evenly into the muffin tin and bake for 15 to 18 minutes, or until a toothpick comes out clean

  • remove from the oven and immediately brush the tops with the remaining maple syrup

  • with the microplane, zest the lemon over the muffin tops

  • cool on a wire rack

Even if you’re not on a gluten free diet, these muffins will satisfy and bring a bright start to your day. Serve with some butter and jam or as an afternoon snack. Enjoy!

Leon G. Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at The Fife ‘n Drum in Kent. He is married to Patrice and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats named Ricky and Lucy.

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