Plump, juicy blueberries burst through every bite of these bakery-style muffins, with a tender, golden crumb that pulls apart in soft layers. Whisking the wet ingredients until smooth and folding gently into the dry mix keeps the texture light instead of dense or tough. Tossing the berries in a bit of flour before folding them in is the trick that keeps them suspended throughout the batter instead of sinking to the bottom. A high-heat bake gives the tops that classic domed, golden finish while the centers stay moist and soft. These come together in one bowl for the wet ingredients and one for the dry, so cleanup is easy and the whole batch is ready in well under an hour. They're a genuinely satisfying pick for an added sugar–free morning treat, no fuss required.
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Learn more →12 servings
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
In a medium bowl, toss the blueberries with 1 tbsp of the gluten free flour blend until lightly coated. Set aside.
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