Print

Life Changing Bakery-Style Blueberry Muffins (gluten-free)

Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe. 3 cups gluten-free oat flour 3.5 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/3 cup melted butter 1/3 cup liquid coconut oil 1 cup coconut sugar 2 large eggs, at room temperature 1/3 cup coconut yogurt 1 cup milk 1 teaspoon pure vanilla extract 1 and 1/2 cups (170g) fresh or frozen blueberries (do not thaw) optional: coarse sugar for sprinkling Preheat oven to 425 degrees F and line a muffin tin with muffin liners Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. Allow to cool for 10 minutes in pan before serving. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

5 from 4 reviews

Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe.

Scale

Ingredients

  • 1/3 cup melted butter, slightly cooled (you can use ghee or oil too but I love the combo!)
  • 1/3 cup melted coconut oil, slightly cooled
  • 1 cup coconut sugar
  • 2 eggs (flax eggs should work too)
  • 1/3 cup yogurt of choice (dairy or non-dairy!)
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk
  • 3 cups gluten-free oat flour (spelt flour works too if not gf)
  • 3.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1.5 cups organic blueberries (fresh or frozen – not thawed)

Instructions

  1. Preheat oven to 425 degrees and line a muffin tin with muffin liners
  2. Mix together the melted butter, oil, sugar, eggs, yogurt, vanilla and milk together until combined
  3. Add in the flour, baking powder and cinnamon and mix until completely combined (the batter will be thick) then fold in the blueberries
  4. Divide batter between each muffin cup, filling all the way to the top
  5. Bake at 425 for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 and to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. (I usually stick a toothpick in the center and if it comes out clean, they are done)
  6. Allow muffins cool for 10 minutes in pan then enjoy!

Notes

*Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well too for longer

rachLmansfield

rachLmansfield