These bakery-style muffins bake up tall and golden, with that classic domed top and a sparkly crunch from the coarse sugar sprinkled on before baking. Juicy blueberries are tossed in flour so they stay suspended throughout the crumb instead of sinking, giving every bite a burst of fruit rather than a soggy center. A hot-then-lower oven trick gives the tops their signature bakery crack, while the crumb underneath stays soft, moist, and tender. Vanilla rounds out the batter with warmth, and the whole thing comes together in two bowls with no fancy equipment needed. It's a fantastic option for a dairy free breakfast spread or an afternoon coffee break, and it holds up well for make-ahead batches. One bite of that crisp, sugared top against the fluffy inside and you'll see why this recipe is a keeper.
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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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