These bakery-style muffins bake up tall and domed, with a golden, sugar-crusted top that gives way to a soft, tender crumb studded with juicy blueberries in every bite. Sour cream keeps the base rich and moist, while a touch of vanilla rounds out the flavor without weighing things down. Tossing the blueberries in a bit of flour before folding them in keeps them suspended throughout the muffin instead of sinking to the bottom, so every piece gets its fair share of fruit. The two-temperature bake is the real trick here — a hot start forces that signature bakery dome, then a gentler finish sets the crumb through without drying it out. Sprinkle on coarse sugar before baking for a little crackle on top, and let the muffins rest in the tin before moving them so they hold their shape. It's a solid pick for an egg free kitchen, and easy to keep in regular rotation for weekend breakfasts or lunchbox treats.
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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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