Blueberry Muffins 

There’s not much better for breakfast or a snack than a great blueberry muffin! My mom used to make blueberry muffins every Sunday morning before church, so blueberry muffins take me back to my childhood and sitting at my parents’ counter eating a muffin and drinking some orange juice. I have very vivid and fond memories of that, so blueberry muffins hold a special place in my heart! 

My parents have blueberry bushes at their house, and we recently picked most of them. I wanted to make some blueberry muffins to share with them with some of the blueberries they grew! They do not eat gluten free, so I knew these had to be really good. 

This is a recipe that does require some resting time. It’s not a quick recipe, but it is very easy and amazing!! They turn out so light and fluffy.

This will make about 18 standard size muffins.

Ingredients 

-2 1/2 cups gluten free 1:1 measure flour (I highly recommend King Arthur brand for this)

-1 tablespoon baking powder 

-1/2 teaspoon baking soda 

-1/2 teaspoon salt 

-1/2 cup light oil 

-1 cup white granulated sugar 

-3 eggs 

-2 teaspoons pure vanilla extract 

-1 cup full fat sour cream

-1/2 cup whole milk 

-approximately 1 cup of fresh blueberries 

-turbinado cane sugar for topping (optional)

Instructions 

1. Combine gluten free flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.  
2. In a large bowl, add oil and granulated sugar. Use a stand mixer or hand mixer to combine. 
3. Add in eggs, vanilla extract, and sour cream. Mix to combine. 
4. Pour in milk and mix. 
5. Slowly add your dry ingredients to your wet ingredients until there are just a few dry spots remaining. 
6. Add in your blueberries and gently fold with a spatula until no more dry spots remain. Do not overmix. 
7. Let your batter rest for at least 1 hour and up to 2 at room temperature. This is important as this will make the texture much better and your muffin will be fluffier. 
8. While the batter is resting, preheat your oven to 425 degrees Fahrenheit. 
9. Prepare two muffin pans with grease or paper liners.  This should make about 18 standard size muffins.
10. Once your batter has rested, use a large cookie scoop or ice cream scoop to fill your muffin pans. 
11. Sprinkle with turbinado sugar if using. 
12. Bake at 425 degrees Fahrenheit for 5 minutes. Then reduce the heat to 350 degrees Fahrenheit and bake for another 10-12 minutes. You don’t have to remove the pan from the oven. Just reduce the heat and leave them in there. 
13. Remove from oven and let cool slightly. It’s up to you if you want them hot or let them cool to room temperature. Everyone has different preferences when it comes to muffins. Enjoy!!! 

Notes 

-I use extra light olive oil, but use whatever you like best. 

-The turbinado sugar is completely optional, but it does give more of a “bakery style” feel to the muffins. 

-You can use full fat plain Greek yogurt instead of the sour cream. 

The finished batter right after mixing up

After the batter had rested for almost 2 hours and I scooped some batter out. See those beautiful air pockets-that is why it needs to rest; so it can aerate and give you that light and fluffy muffin.

Before baking

All done!

It is so light and tender! So yummy!

Enjoy!!