Gluten Free Blueberry Corn Muffins

Ingredients

• 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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