These bakery-style muffins bake up tall and golden, with a domed top and tender, moist crumb that comes from a smart mix of eggs, sour cream, and oil in the batter. Juicy blueberries are folded through so every bite gets a pocket of fruit, and the batter itself is a snap to pull together in two bowls before baking. A quick blast at high heat gets that classic crackly, golden top before the oven temp drops to finish baking through gently. Fresh or frozen blueberries both work beautifully here, so this is a great year-round bake to keep on hand. It's a solid pick for an added sugar free kitchen, letting the fruit and vanilla shine without leaning on a heavy glaze or crumb topping for sweetness. Cool them fully before digging in — the crumb sets up soft and pillowy, exactly what you want from a good blueberry muffin.
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Learn more →12 servings
Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin generously with cooking spray or line with paper liners.
In a large bowl, whisk together the 2 cups gluten free flour blend, baking powder, baking soda, salt, and granulated sugar until evenly combined.
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