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Gluten-Free, Healthy Blueberry Muffins

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Cuisine: American
Keyword: Baked Goods, Blueberry, Gluten-Free, Healthy, Muffins
Servings: 12 Muffins
Author: Hannah

Ingredients

  • 3 Cups Favorite Gluten-Free Flour I've used Trader Joe's or made my own Gluten-Free Flour Mixture (recipe coming soon)
  • 1 tbsp Baking Powder I used Thrive Market Organic Baking Powder
  • 1/2 tsp Salt I use Redmond's Real Salt
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 2 Large Eggs At Room Temperature
  • 1 cup Grass-Fed Butter
  • 1 cup Coconut Sugar If you aren't as concerned about ingredients you could put in 1/4 cup or so of regular brown sugar or maple syrup with the coconut sugar. As long as you only use 1 cup total of sugar. You can tailor the sweetness to your liking!
  • 2 tsp Pure Vanilla Extract
  • 3/4 cup Organic Sour Cream
  • 1 cup Fresh Blueberries
  • 2 tbsp Granulated Sugar To sprinkle on top

Instructions

  • Preheat & Prep: Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
  • Mix Dry Ingredients: In a large bowl, sift together the gluten free flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
  • Mix Wet Ingredients: In a separate large bowl, whisk together the melted butter, coconut sugar, eggs, vanilla extract, and sour cream until well combined.
  • Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to mix until just combined.
  • Add Mix-ins: Gently fold in the blueberries until evenly distributed.
  • Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each to the top.
  • Top & Bake: Press a few extra blueberries on top of each muffin and sprinkle with sparkling sugar, if desired. The granulated sugar on top of the muffins creates a delightful bakery-style crunch, adding a crisp, slightly caramelized texture that contrasts beautifully with the soft, moist interior. Bake in the center of the oven for 24-26 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Cool & Serve: Let the muffins cool in the pan before serving warm or transferring to a wire rack to cool completely. Enjoy!