Gluten Free Bakeshop Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up tall and golden with a delicate, tender crumb and a crackly, sugar-dusted top. Juicy fresh blueberries burst throughout every bite, coated just enough before folding in so they stay suspended rather than sinking to the bottom. A touch of vanilla rounds out the batter, while a light hand with mixing keeps the texture soft instead of dense or rubbery. They're the kind of muffin that's just as good warm from the oven, split and slightly steamy, as it is at room temperature with your morning coffee. This recipe is a great fit for a gluten free kitchen, and it's easy to keep a batch on hand for busy mornings or an afternoon treat.

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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
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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