Name: Bakery-Style Gluten-free Blueberry Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/3 cup melted butter, slightly cooled (you can use ghee or oil 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 (or use 2 3/4 cup gf flour); 3.5 teaspoons baking powder; 1 teaspoon cinnamon; 1.5 cups organic blueberries (fresh or frozen – not thawed)

Bakery-Style Gluten-free Blueberry Muffins

★★★★★

5 from 13 reviews

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

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Yield: 9 muffins 1x

Instructions

Preheat oven to 425 degrees and line a muffin tin with muffin liners
Mix together the melted butter, oil, sugar, eggs, yogurt, vanilla and milk together until combined
Add in the flour, baking powder and cinnamon and mix until completely combined (the batter will be thick) then fold in the blueberries
Divide batter between each muffin cup, filling all the way to the top
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)
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

Author: Rachel