Go Back
Sabrina

Gluten-Free Blueberry Muffins (dairy and nut free options)

Print Recipe Pin Recipe
Course: Breakfast, Snack
Ingredients Method

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

Method
 

  1. Preheat the oven to 350 degrees F (177 C). Line a cupcake pan with parchment liners.
  2. 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.
  3. 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!