Extra soft bakery style muffins with blueberries in every bite!
Course Breakfast, Dessert
Keyword blueberry, eggless, gluten free, muffins
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
Servings 6jumbo muffins
Author Taleen Benson
2cups (296g)gluten free flour blend
½cup (113g)unsalted buttermelted and cooled
½cup (100g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
1cup (170g)fresh or frozen blueberries
Preheat the oven to 425°F. Grease a jumbo muffin tin and set aside.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a separate bowl, stir the melted butter with the sugar until combined. Add the prepared egg replacer and vanilla, then mix in the buttermilk. Add the wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries.
Pour the batter into the prepared pan, filling each cup all the way to the top. Bake for 5 minutes, then, without removing the muffins from the oven, reduce the temperature to 350°F and bake for another 25-30 minutes, or until a toothpick inserted into the centers of the muffins comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
This recipe yields 6 jumbo muffins or 12 standard size muffins. For standard muffins, reduce bake time to 20 minutes total (still baking for 5 minutes at 425°F initially then reducing the heat and baking another 15 minutes).
If using frozen blueberries, do not thaw. If using fresh blueberries, pat the berries dry after rinsing to avoid adding extra moisture to the batter.