Vegan Gluten Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up tall and golden, with a domed, sugar-crackled top that gives way to a tender, fluffy crumb. Juicy fresh blueberries burst throughout every bite, tossed just right so they stay suspended in the batter instead of sinking to the bottom. A touch of vanilla rounds out the flavor, while a light hand with mixing keeps the texture soft rather than dense. They cool into that perfect grab-and-go shape, equally good warm from the oven or packed up for later. This is a genuinely satisfying muffin recipe to keep on hand for a vegan kitchen, no sacrifice in flavor or texture required.

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Ingredients

12 servings

2 cups gluten free flour
Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend Good & Gather Gluten Free Flour Blend
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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 plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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.

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