Oral Allergy Syndrome Friendly Classic Bakery-Style Muffins

Total time42 min

Prep time15 min

Cook time22 min

Oral Allergy Syndrome Friendly Classic Bakery-Style Muffins

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Ingredients

12 servings

2 cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
⅓ cup unsalted butter, melted and slightly cooled
¼ cup neutral oil (such as canola oil or vegetable oil)
2 large eggs
¾ cup whole milk
¼ cup sour cream
2 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (or chocolate chips, or diced strawberries)
2 tbsp turbinado sugar or coarse sugar, for topping (optional)

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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