These bakery-style muffins bake up tall and golden, with domed, sugar-flecked tops that crackle just slightly as they cool. A flax egg keeps the crumb soft and moist, while a good glug of yogurt and oil in the batter ensures every bite stays tender instead of dry or crumbly. Juicy blueberries burst throughout, studding each muffin with little pockets of fruit and color, and a sprinkle of coarse sugar on top adds a satisfying crunch. They're the kind of muffin that smells incredible cooling on the counter and disappears just as fast once it's ready. This one is a solid pick for a gluten free morning spread, whether you're serving a crowd or just meal-prepping breakfast for the week.
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Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
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