Vegan Bakeshop Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up tall and golden, with a tender, fluffy crumb studded generously with juicy blueberries in every bite. Tossing the berries in a bit of flour before folding them in keeps them suspended throughout the batter instead of sinking to the bottom, so every muffin gets an even share. A crackly, sugar-topped crust forms in the oven, giving way to a soft, moist interior underneath. The batter comes together quickly in two bowls with a light hand and a rubber spatula, so there's no special equipment needed to get that bakeshop look at home. Sweet, fruity, and easy to pull off on a weekday morning, this one is a genuinely solid pick for a Vegan breakfast spread or an afternoon snack with coffee.

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Ingredients

12 servings

For the batter

2 cups gluten free flour blend
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 Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend Good & Gather Gluten Free Flour Blend
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
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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