Bursting with juicy fresh blueberries in every bite, these bakery-style muffins puff up into tall, golden domes with a sparkly sugared top. The batter comes together in two quick bowls, folded together gently so the crumb stays soft and tender rather than dense. A touch of vanilla rounds out the sweetness, while tossing the berries in a bit of flour before folding keeps them suspended throughout instead of sinking to the bottom. Each one bakes up with a slightly crisp edge and a moist, fluffy center that's just as good warm from the oven as it is the next morning. This one's an easy addition to a dairy free breakfast or snack rotation, and it's simple enough to double for a crowd.
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Learn more →12 servings
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
In a large bowl, whisk together the 2 cups gluten free flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar until evenly combined.
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