Happy Muffin Monday! What are your favorite muffin flavor variations? Let me know on my “Contact” page so I can create your favorites! Blueberry muffins are simple, but classic and delicious. I love the combination of the puffy texture, juicy berries, and crisp sugar on top. These muffins are super easy to make and are the perfect start to any week!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Pure, unsweetened whey protein powder linked here.
My metric cooking scale is linked here.
Gluten-Free Blueberry Muffins (dairy and nut free options)
Ingredients
- 75 grams (⅓ cup unsalted regular or vegan butter
- 110 grams (½ cup) sugar
- 26 grams (2 tbsps) brown sugar
- 2 large eggs room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ tsp almond extract optional
- 135 grams (1 cup) Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ¼ cup unflavored whey protein powder (18 grams) or more gluten-free flour (34 grams)
- 1 ½ tsps baking powder
- ⅓ cup (about 72 grams) almond milk or any milk of choice room temperature or slightly warmed
- 1 cup (132 grams) frozen and mostly thawed blueberries
- turbinado/raw sugar for sprinkling on top optional
Instructions
- Preheat the oven to 350 degrees F (177 C). Line a cupcake pan with parchment liners.
- In a large glass bowl, melt the butter in the microwave. Add the sugar, brown sugar, salt, extract(s), and eggs. Using a hand mixer, mix on high speed for 2 minutes. Add the baking powder, GF flour, and protein powder/extra GF flour and mix until fully combined. Scrape down the sides and bottom of the bowl with a spatula. Pour in the milk and mix until a smooth batter forms.
- Carefully and lightly dry the blueberries with a towel. Coat the blueberries in about a tablespoon of GF flour or protein powder. This will help absorb extra juice and prevent the batter from looking so purple/blue/gray. Using a spatula, carefully fold the blueberries into the batter. Evenly distribute the batter between the 12 muffin liners, sprinkle some turbinado sugar on top of each one, and bake for 16-19 minutes until a toothpick comes out clean. Let the muffins cool, serve, and enjoy!
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