Gluten Free Dairy Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

Gluten Free Dairy Free Blueberry Muffins

These bakery-style muffins bake up with tall, golden domes and a sparkly, crunchy sugared top thanks to a scattering of turbinado sugar right before they go in the oven. Fresh or frozen blueberries stay plump and juicy throughout, bursting into every bite instead of sinking to the bottom of the tin. A quick curdled-milk trick and melted butter keep the crumb soft and moist, while a touch of lemon juice and vanilla brighten the whole thing up. The batter comes together in two bowls and gets folded gently, so the texture stays light and tender rather than dense. This one is a genuinely solid pick for a gluten free muffin rotation, whether it's for a lazy weekend breakfast or a lunchbox treat. Cooled on a wire rack, they hold their shape beautifully and are just as good the next day.

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Ingredients

12 servings

2 cups all-purpose flour
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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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 dairy free butter, melted and cooled slightly
2 large eggs
1 cup dairy free milk
1 tbsp lemon juice
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tsp all-purpose flour, for tossing blueberries
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 tbsp turbinado sugar, for topping (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
Stir together the dairy free milk and lemon juice in a small bowl or measuring cup and let stand for 5 minutes until slightly curdled.

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