Ingredients

The following ingredients have 12 Servings
  • Nonstick spray (optional)
  • 2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 113g) unsalted butter, at room temperature, cut into pieces
  • 1 cup raw sugar (turbinado), plus 2 tablespoons for sprinkling (optional), divided
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) non dairy milk or lactose-free milk, at room temperature (see notes for specifics)
  • 2 1/4 cups (383 g) fresh blueberries or frozen blueberries

Instruction

  • Position a rack in the middle of the oven. Preheat the oven to 400F. Coat twelve standard-size muffin wells with nonstick spray, or line with fluted paper cups; set aside.
  • Whisk together the flour, baking powder, and salt in a medium-size bowl, to aerate and combine; set aside.
  • Beat the butter in a separate bowl, using an electric mixer on medium-high speed, until creamy, for about 3 minutes. Add the sugar and vanilla and beat until lightened, for about 2 minutes, scraping down after each addition, and allowing each egg to be absorbed before continuing.
  • Add the flour mixture in three additions, alternating with the milk. Do not combine completely; there should be streaks of flour left.
  • Place 2/3 cup of blueberries in a bowl and crush with a potato masher. Fold these crushed blueberries, along with any juice, and the whole blueberries into the muffin batter.
  • Divide the batter evenly among the prepared muffin wells. Sprinkle the tops with the 2 tablespoons of raw sugar, if using.
  • Place in the oven and immediately lower the oven temperature to 375F. Bake for 20 to 25 minutes, or until a toothpick inserted into the center shows a few moist crumbs. Allow the pan to cool on a wire rack for 5 minutes, then remove the muffins from the pan and place them directly on the rack to cool. Serve
  • as soon as possible, either warm or at room temperature. Store at room temperature in an airtight container for up to 1 day or freeze for up to one month.