These bakery-style muffins bake up with tall, golden domes and a sugary, crackly top that gives way to a soft, tender crumb. Fresh blueberries burst throughout every bite, their juices swirling into the batter for pockets of jammy sweetness in every muffin. A touch of sour cream and vanilla keeps the texture rich and moist, while a quick toss of flour on the berries helps them stay suspended instead of sinking to the bottom. They come together in one bowl for the dry mix and one for the wet, so mixing is fast and mess-free. Warm from the oven or at room temperature, these are an easy grab-and-go breakfast or snack, and they're a reliably good pick for a gluten free kitchen.
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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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