These moist and fluffy blueberry muffins are a delightful treat bursting with juicy blueberries in every bite. Made with a tender, buttery crumb and a hint of vanilla, these muffins are perfect for breakfast or as a sweet snack. The batter comes together quickly, and baking them to golden perfection fills your kitchen with a warm, inviting aroma. Enjoy them fresh out of the oven or save some for later; either way, they’re sure to be a hit with family and friends!
Step by Step
Step 1 & 2 : Preheat Oven and Line Muffin Tin
Make sure to preheat oven before placing the pan into the oven so that the muffins cook as intended. Putting the rack in the middle of the oven also helps the muffins not get too golden on top before the centers get baked.
Step 3 & 4: Dairy Free Buttermilk and Dry Ingredients
Adding vinegar to the alternative milk causes a curdle which mimics yogurt or buttermilk. This will give your muffins the same taste as if you added yogurt or buttermilk. The two milks that curdle the best are soy and almond. Adding a store bought dairy free yogurt would also work for this recipe.
Making gluten free cake flour is easy and is done by mixing flour and a thickener like cornstarch. Every two cups flour scoop out two tablespoons and replace with thickener. I personally use arrowroot powder, arrowroot has more nutritional benefits and my family is sensitive to having too many corn products.
When you mix the dry ingredients make sure to combine well. This will help make sure that these ingredients are evenly distributed when combined into the wet ingredients. In the end your muffins will bake and taste better.
Step 5 & 6: Combine Wet Ingredients and Coat Blueberries
At first the sugar and butter should cream together nicely. After adding in the other ingredients, especially alternative butter, the mixture might have an off texture. But trust the process this is suppose to happen, when you add in the dry ingredients it will incorporate well together.
Coating the blueberries is important if you want them evenly distributed in the final product of the muffins. Not coating them in flour will result in them sinking to the bottom of the muffins.
Step 7: Mix Together Remaining Ingredients
When incorporating the blueberries you dont want to over mix causing the blueberries to loose all their flour coating. Then you will have muffins with sunk blueberries only at the bottom. Under mixing can cause you to have a muffin with no blueberries and one with all the blueberries.
Step 8 & 9: Fill Muffin Tins and Bake
It seems self explanatory filling the cavities up evenly with the batter. But leaving pockets or filling them up unevenly can cause the muffins to not bake as designed. Resulting in undercooked or overcooked baked goods.
Starting the baking process at a higher temperature gets the dough to the Maillard reaction stage faster. A Maillard reaction is what brings out the flavor in your ingredients during the cooking process. Dropping the temperature soon after slows the baking down to keep the baked goods from drying out.
Recipes Tools
Mixing Bowls – Pyrex essentials 3-Piece Prepware Mixing Bowl Set
Muffin Tins – Wilton Jumbo 6 Cup Muffin Tins
GF Flour – Red Mill 1 to 1 Gluten Free Baking Flour
Blueberry Muffins - Gluten & Dairy Free
12
muffins10
minutes20
minutes30
minutesIngredients
1 cup alternative milk + 1 tbs vinegar
2 1/4 cup gf flour + 1/4 cup gf cake flour *see note
- 2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp lemon zest
1/2 cup monk fruit sugar ( 1/4 cup honey OR 1/2 cup cane sugar)
3/4 cup non dairy butter
2 medium eggs
1 tsp vanilla
2 cups blueberries (if frozen thawed)
Directions
Preheat oven to 400° F, with a rack in the middle of the oven
Line large muffin tin or spray with oil
Combine milk and vinegar let sit separately for at least 15 minutes
In a bowl combine gf flour, gf cake flour, baking powder and soda, salt and lemon zest
In a separate bowl cream together monk fruit and butter. Add eggs, milk mixture and vanilla and mix till combined.
- In another bowl toss and cover blueberries with a couple spoon fulls of gf flour
Mix wet and dry ingredient bowls until combined. Then fold in the blueberries until they are evenly distributed in the batter
- Fill the muffin tins up evenly with the batter
Bake at 400 degrees for 5 minutes and then turn the oven down to 375 for 15 minutes. Enjoy!
Notes
- This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. It is not recommended for individuals with celiac.
- This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
- Nutritional information listed is an estimate.
Nutritional Information
serving 1 muffins, calories 216 kcal, total fats 12.62g, saturated Fat 5.28g, trans fat 0 g, cholesterol 27.28mg, sodium 435.18 mg, total carbohydrates 34.32g, fiber 3.32g, sugars 3.18g, protein 4.11g, vitamin a 143.87mg, vitamin c 1.17mg, vitamin d 0.15mg, calcium 78.44mg, iron 1.29mg, magnesium 2.54mg, potassium 363.8mg
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The information provided on this blog is for educational and informational purposes only and is not intended as medical advice. I am not a healthcare professional, and the content provided should not be a substitute for professional medical advice, diagnosis, or treatment.
