Corn & Rice Flour Blueberries Cupcake (Gluten Free)

These gluten-free cupcakes have a very nice sweet-nutty flavor, which is well balanced by the slight acidic notes of the blueberries and lemon zest.

The corn flour, besides giving the cupcakes a nice yellow color, provides also possible a nice grainy texture.

I hope you too will enjoy them πŸ™‚

Corn & Rice Flour Blueberries Cupcake (Gluten Free)
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time25 Minutes
  • Servingmakes 12 cupcakes
  • Cooking methodOven
  • CuisineInternational


  • 200 gfresh blueberry
  • 200 gGreek yogurt
  • 150 gCorn flour
  • 130 glight muscovado brown sugar
  • 100 mlSunflower oil (cold pressed)
  • 50Rice flour
  • 4Egg
  • 2 teaspoonsBaking powder
  • 1Lemon zest
  • 1 pinchVanilla essence


  1. – put the eggs, the sugar and the vanilla essence into a bowl;

    – whisk them together till you get a frothy cream;

    – add the Greek yogurt and mix well;

    – sift the 2 flours onto it and mix well till they get completely absorbed;

    – add the grated lemon zest and mix well;

    – add the blueberries and mix well;

    – add the oil and mix well till it gets absorbed completely;

    – add the baking powder and mix well;

    – pour the mixture onto the cupcake molds;

    – bake at 170 degrees for about 20/25 minutes;

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