Eggless Gluten Free Bakery-Style Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.6(15)
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup sour cream
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ¼ cup whole milk
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp gluten free flour blend, for tossing blueberries
- 2 tbsp coarse sugar or granulated sugar, for topping
Instructions
- 1
Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin generously with cooking spray or line with paper liners.
- 2
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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