Gluten Free Bakery-Style Blueberry Muffins

Total time45 min

Prep time15 min

Cook time25 min

Gluten Free Bakery-Style Blueberry Muffins

Fresh blueberries burst through a thick, tender crumb in every bite of these tall, bakery-style muffins, with sour cream keeping the inside rich and moist while a two-stage bake gives you that deeply golden, domed top. A crackly sugar topping adds the perfect crunch against the soft interior, and the burst of warm berries against vanilla-scented batter is what makes these worth pulling out the muffin tin for. The high-heat start followed by a slower finish is the real trick here, giving you that coffee-shop rise without any fancy equipment. These come together in one bowl for the wet ingredients and one for the dry, so cleanup is minimal even though the payoff tastes like it came from a bakery case. It's a genuinely solid pick for a gluten free breakfast spread or an afternoon treat with coffee, and they hold up beautifully whether served warm from the oven or at room temperature the next day.

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar, divided
½ cup (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups fresh blueberries

For the blueberries

1 tbsp all-purpose flour (for tossing blueberries)
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For topping

2 tbsp turbinado sugar or coarse sugar, for topping

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Grease a 12-cup muffin tin generously with butter or nonstick spray, including the top surface around each cup.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup of the granulated sugar until evenly combined.

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