Scene: you walk into a bakery, the aroma of fresh ground and brewed coffee wafts through the air, making its way to your nose. You take a big inhale and glance to the counter where you see the most luscious blueberry muffins ever to be baked. Yeah, these muffins are the ones you see at the bakery. I am TELLING YOU, you won't even miss the gluten OR dairy. I have always loved baking with gluten-free flour as I can appreciate a blend of flours - and most of these blends actually wreak less havoc on my belly than gluten-based flours. I started my baking journey only with using gluten-free flour, and Bob's Red Mill will always be my favorite - which you can find on Thrive Market (affiliate link).
I cannot begin to tell how just how good these muffins taste. In the absence of the milk, we have to add moisture to keep the muffin from crumbling apart and also from it tasting, well, dry. A combination that I've tampered with is oil, maple syrup (or honey), and coconut sugar. Now, this may seem to be a lot of sweetness but trust me, it adds to the overall texture and density of the muffin itself. I don't like my baked goods to be overly sweet, so I only used 100g of coconut sugar and 110g of maple syrup which equates to approximately 1/4 cup and 1/3 cup respectively. In other words, this muffin tastes amazing and you need to make this recipe like, yesterday. My son has already devoured almost all of the batch I made last week, thankfully, I was able to throw some in the freezer for another day. Did I mention these freeze (and thaw) well too? Welp, they do my friends. Happy Baking!
Blueberry muffins are a staple at any bakery, and making them at home couldn't be easier. This version swaps out the gluten and dairy, make these GF + DF for our allergy-sensitive friends. Trust me, these easy peasy muffins don't compromise on taste or texture.
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