Fish Free Gluten Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

4.5

(11)

About Fig

Fig 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 →

Ingredients

12 servings

2 cups gluten free flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 large eggs
Chef's tip
For 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 unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
¼ cup sour cream
1 tsp vanilla extract
1 ½ cups fresh blueberries
1 tbsp gluten free flour, for tossing blueberries
2 tbsp granulated sugar, for topping

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!