Having a staple gluten-free recipe up your sleeve is always a great idea. This delicious blueberry muffin recipe can be prepared at a moment’s notice for guests, a weekend breakfast, or even your school bake sales. And you won’t believe they’re gluten-free!
- 11 ounces (1 3/4 cups plus 2/3 cups All Purpose, Gluten-Free Flour Blend) - Bob’s Red Mill, King Arthur AP Gluten-Free Flour blends are usually readily available in supermarkets.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 5 1/4 ounces (3/4 cup) granulated sugar
- 8 tablespoons unsalted butter, melted and cooled
- 1/2 cup plain low fat yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 1/2 ounces (1 1/2 cups) blueberries
- 2 tablespoons turbinado sugar
Whisk flour blend, baking powder, salt, and cinnamon together in a large bowl. In a separate bowl, whisk granulated sugar, melted butter, yogurt, eggs, and vanilla together until well combined. Using a rubber spatula, stir egg mixture into flour mixture until it is fully combined. Fold in blueberries until evenly distributed (batter will be thick and stiff). Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with pan spray. Using an ice cream scoop, portion batter evenly into prepared muffin tin. Sprinkle turbinado sugar over top.
Bake until muffins are golden and toothpick inserted in center comes out clean – approximately 16-20 minutes. Rotate the muffin pan halfway through baking.
Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for 10 more minutes before serving. Muffins may be kept frozen for up to 2 weeks.