These muffins puff up into tall, golden domes with that craggy, sugar-crusted top every good bakery muffin needs. Sour cream keeps the crumb soft and moist, while a hit of oven heat at the start gives them that professional rise before settling into a slow bake. Juicy blueberries burst throughout every bite, tossed in flour first so they stay suspended instead of sinking to the bottom. A crunchy coarse sugar topping adds the perfect contrast to the tender interior. This one's an easy win for a gluten free breakfast spread or weekend baking project, and it delivers real bakery-case results from your own kitchen.
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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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