These bakery-style muffins bake up tall and golden, with domed, sugar-crusted tops that crackle just slightly as they cool. Sweet, juicy blueberries are tossed in flour before folding so they stay suspended throughout the crumb instead of sinking to the bottom. A touch of sour cream keeps the interior soft and moist, while vanilla rounds out the flavor with a warm, bakery-shop aroma. The batter comes together quickly in two bowls, so there's minimal fuss between mixing and getting them into the oven. Whether served warm with a smear of butter or packed up for a grab-and-go breakfast, these are a genuinely satisfying option for an egg free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
