Dairy Free Bakeshop Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

Fresh blueberries burst through a tender, golden crumb in every bite of these bakery-style muffins, with a delicate sugar-crusted top that gives way to a soft, fluffy center. Tossing the berries in a bit of flour before folding them into the batter keeps them suspended throughout instead of sinking to the bottom, so you get even bursts of fruit in every muffin. A splash of vanilla rounds out the batter, while a light hand with mixing keeps the texture tender rather than dense or tough. These bake up fast, cool quickly, and taste just as good the next morning as they do warm from the oven. They're a genuinely satisfying option for a dairy free breakfast or snack, no sacrifice in flavor or texture required.

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Ingredients

12 servings

For the batter

2 cups gluten free flour blend
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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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 large eggs
¾ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup neutral oil (such as canola oil or light olive oil)
1 tsp pure vanilla extract
1 ½ cups fresh blueberries
1 tbsp gluten free flour blend (for tossing blueberries)

For the topping

1 tbsp granulated sugar (for topping)

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
2
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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