Bakery-style domes, golden and sugar-crusted, packed with juicy pockets of blueberries in every bite — this is the muffin recipe that makes your kitchen smell like a weekend morning well spent. The batter comes together quickly with a hot oven start that gives these their signature tall, cracked tops before settling into a slower bake for a tender, moist crumb. Tossing the berries in a bit of flour before folding them in keeps them suspended throughout instead of sinking to the bottom, so every muffin gets its fair share of fruit. A splash of vanilla rounds out the flavor, and that coarse sugar topping adds a little crackle to each bite. It's an easy one to bake ahead for the week, and it fits neatly into a plant-based spread without any fuss.
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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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