Blueberry Muffins

Course: Dessert

Cuisine: Canadian

Keyword: muffins

Prep Time: 15

Cook Time: 28

Total Time: 43

Servings: muffins

Calories: 288kcal

These muffins deliver a delicious gluten-free treat that delivers soft texture, moist crumb, and an abundance of juicy blueberries. These muffins serve as an ideal choice for breakfast or brunch and make a tasty snack because they have a sweet and crunchy cinnamon-walnut topping. Butter, sour cream and vanilla make these gluten-free muffins easy to prepare and store while delivering delicious flavour whenever you want a treat!

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Ingredients

Topping:

1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1 teaspoon ground cinnamon

Muffins:

1.75 cups The Gluten Thief All-Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter softened to room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
2 egg(s) at room temperature
1/2 cup sour cream
2 tsp pure vanilla extract
1/4 cup milk at room temperature
1.5 cups blueberries frozen

Instructions

Preheat oven to 425°F (218°C). Line a 12-count muffin pan with tulip liners for better structure. Set aside.
Mix topping ingredients together in a bowl. Set aside.
In a large bowl, whisk flour, baking soda, baking powder, and salt.
In another bowl, beat butter and sugars until creamy. Add eggs one at a time, mixing well. Mix in sour cream and vanilla.
On low speed, alternate adding dry ingredients and milk to the wet mixture until combined. Gently fold in blueberries.
Divide batter evenly into tulip liners, filling each to the top. Sprinkle topping evenly on muffins, pressing gently to adhere.
Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) and bake for 18–20 more minutes, until golden brown and a toothpick inserted in the center comes out clean.
Allow muffins to cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Store muffins covered at room temperature for a few days or refrigerated for up to 1 week. They also freeze well for longer storage.

Notes

Muffins stay fresh at room temperature for a few days or refrigerated for up to a week.

To freeze, wrap cooled muffins tightly and store for up to 3 months. Thaw overnight at room temperature or in the refrigerator.

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