Epicurious Gluten-free Blueberry Corn Muffins Recipe

Keto Friendliness Gauge

Net Carbs are 14% of calories per serving, at 35g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Epicurious Gluten-free Blueberry Corn Muffins? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Epicurious Gluten-free Blueberry Corn Muffins Recipe

  • Net Carbs are 14% of calories per serving, at 35g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Epicurious Gluten-free Blueberry Corn Muffins Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 92 g )
Amount Per Serving
Calories: 251
Total Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 83mg
Sodium: 214mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugar: 10g
Protein: 4g
Calcium: 92mg Iron: 1mg
Potassium: 99mg Vitamin A: 98mcg
Vitamin C: 1mg Vitamin D: 1mcg

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

Instructions

Visit Epicurious's website to view the recipe instructions. (Via Edamam)