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!