Like the title says, these are without a doubt the best gluten free blueberry muffins I’ve ever had. They’re soft and fluffy, sweet, with a pop of tart blueberry.
The photo is a little deceiving, because despite the light brown bottom, these are completely soft – not tough at all!!
I like to make a batch of these, then freeze them, and microwave them on defrost when a craving strikes.
The Best GF Blueberry Muffins Adapted from Once Upon a Chef
1/4 cup unsalted butter
1/4 cup canola oil
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
2 teaspoons baking powder
3/4 teaspoon coarse kosher salt
1 1/2 cups Cup 4 Cup Gluten Free Flour
1/2 cup sour cream
1 cup frozen blueberries
Preheat the oven to 375 degrees. Line a 12 cup muffin pan with paper liners. Set aside.
In a stand mixer, beat together the butter, oil, and sugar for about 2 minutes. Add in the eggs, vanilla, and almond extract. Beat just until combined.
Add in the baking powder and salt beating on low, then slowly add in the flour. When the flour is almost completely incorporated add in the sour cream. Beat just until blended.
Stir in the blueberries with a wooden spoon. Using a yellow zeroll scoop (1.77 ounces) dish out the batter into the prepared pan.
Bake for 25-30 minutes. Insert a toothpick into the center of a muffin to check for doneness – when it comes out clean they’re ready! Let muffins stand in baking pan for 2 minutes, then carefully remove muffins from the pan and place on a cooling rack.