Gluten Free Bakery Style Muffins
These Gluten Free Bakery Style Blueberry Muffins are soft, fluffy, and full of juicy blueberry goodness. They are finished with a sweet sprinkle of sugar on a super high muffin top.
Gluten Free Bakery Style Muffins

This blueberry muffin recipe makes 8 large, big-topped muffins, 10 standard muffins or 20 to 22 mini muffins. (Baking times may vary while changing the sizes) Since most standard muffin tins have 6 or 12 muffin cups, if you plan on making the larger muffins and you only have a 6 cup muffin pan, I recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.

Gluten Free Bakery Style Muffins

Use Fresh or Frozen Blueberries, I used frozen but as I was folding the mixture together I found that the batter started turning a swirly blue colour. However this will do nothing to the taste of the Muffin. I found it actually made them so much Prettier.

Gluten Free Bakery Style Muffins

The texture of these muffins are delicate, but it’s not as light as a cupcake, therefore it’s hearty enough for breakfast. The taste is rich, moist and fruity. The scent is amazing with the vanilla. The sugary topping is crunchy and sweet. It truly is the perfect blueberry muffin.

Gluten Free Bakery Style Muffins

5 from 1 reviews
Gluten Free Bakery Style Blueberry Muffins
 
Prep time
Cook time
Total time
 
Here is how to make moist and tender Bakery Style Gluten Free Blueberry Muffins at home! Loaded up with fresh blueberries, topped with coarse sugar and baked until golden brown, these are the perfect breakfast or morning snack!
Author:
Serves: 8 Muffins
Ingredients
  • 1¾ cups Gluten Free Self Raising Flour
  • ¾ cup Granulated sugar
  • ½ tsp salt
  • 2 tsp Gluten free baking powder
  • 6tbsp vegetable oil
  • 1 large egg, beaten
  • ½ cup milk
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (I used Frozen, Keep in mind the colour runs more this way)
  • Sugar for Sprinkling on tops
Instructions
  1. In a small bowl, combine milk, oil, egg and vanilla and set aside.
  2. In a large bowl combine flour, sugar, salt and baking powder. Mix well and add in blueberries and toss to coat.
  3. Add the wet ingredients to the dry ingredients and mix in a folding motion, DO NOT OVER MIX! Mix only until no more dry ingredients remain. Let rest for 15 minutes.
  4. Prepare your 8 cup muffin tin by greasing the cups or use muffin liners as i did.
  5. Evenly divide batter into the cups. Top with sugar and bake in a preheated oven at 450*F/210*C/Gas 8, for 10 minutes, reduce heat to 350*F/180*C/Gas 4, and bake an additional 10-12 minutes. Let cool slightly and then serve with your favorite brew!
Notes
Store in an airtight container.
These Muffins will freeze well once completely cooled. Take one out of the freezer before bed to thaw and you have a breakfast on the go.

 

Gluten Free Bakery Style Muffins

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