These bakery-style gluten free blueberry muffins will be loved by absolutely everyone in your family!
- ½ cup milk, room temperature
- 2 TBSP lemon juice
- 1/2 cup (1 stick) salted butter, softened
- 1 ½ cup white granulated sugar
- 2 large eggs, room temperature
- 1 TBSP vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- ¾ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 cups gluten-free flour (I use King Arthur Measure-for-Measure gluten-free flour)
- 1 ½ cups blueberries, fresh or frozen
- 2 TBSP white granulated sugar
- Preheat your oven to 425 degrees and add paper muffin cups to a muffin pan.
- In a glass measuring cup, add 2 tbsp lemon juice, then add enough milk to the ½ cup line. If your milk isn’t room temperature, you can microwave it for 20-30 seconds. Set aside.
- Beat together the softened butter and sugar. Add the eggs one at a time, scraping down the sides after each addition. Mix in the vanilla extract, then baking powder, salt, cinnamon, and nutmeg. Add half the milk/lemon juice mixture and 1 cup gluten-free flour. Stir, then add the remaining milk and flour and scrape down the sides.
- Gently fold in the blueberries until just combined. Don’t overmix.
- Spoon into the prepared muffin pan. This recipe is enough for 12 large muffins.
- Sprinkle the remaining 2 tbsp sugar over the top of each muffin.
- Place the muffins into the oven and reduce the temperature to 375 degrees. Bake for 25-33 minutes or until a toothpick or fork inserted into the center of a muffin comes out clean.
- Cool for 10 minutes on a wire rack, then remove the muffins from the pans to cool completely.
- Store in a sealed container. Best enjoyed fresh within 3-4 days.
*For frozen blueberries, thaw first, then rinse in cold water. This will help keep them from turning the batter completely purple. You may also toss them with 1 tbsp gluten-free flour though I don’t do that myself as a little extra purple batter doesn’t bother me or change the taste.