A healthy, big, fluffy, muffin recipe bursting with fresh blueberries! Gluten-Free Bakery-Style Blueberry Muffins that are vegan and allergy-free too! A loved bakeshop classic, now enjoyable for all at breakfast or brunch, with a cup of coffee or tea!
Muffins! I’m all about some fun and creative springtime muffins, but there’s something about those classic varieties that never gets old. Blueberry muffins were my absolute favorite growing up, even over chocolate chip! A fruity pop of fresh sweetness always seems like a good call for any delicious breakfast confection. Who would pass up a blueberry muffin? That’s like turning down a hug from your grandmother.
Really though, those big fluffy blueberry muffins always got me. Typically just the “add water” kind my mom made or those calorie bombs they sell at Dunkin’ Donuts. Those were the best! So massive and overflowing their muffin liner. I also had a strong affinity for their chocolate chip muffins with the big crystals of sugar on top or the seasonal pumpkin muffins. So good! So missed!
I’m a Dunkin’ Donuts girl (sorry Starbucks, but you hurt my stomach too much!), and every time I get my XL black coffee, those muffins are so enticing! Gluten dreams! Yea, Dunkin’ Donuts blueberry muffins inspired these “big fluffy bakery-style” muffins. The most “non-bakery” you can get, but hey, we live in America 😉 Since this is Strength and Sunshine though, the only muffins (bakery-style or Dunkin’-style) we will be baking are healthy, gluten-free, egg-free, dairy-free, vegan, soy-free, nut-free, sugar-free, and oil-free. I.e. no calorie bombs here!
But, hey! I’ll take my XL DD and a homemade muffin any day 😉 I know you will too! Nothing beat a fresh baked, bakery-style blueberry muffin in all its fluffy gluten-free and vegan glory! Those pops of delicious blueberry sweetness with the delicate crumb of a perfect muffin? Heaven on Earth!
Gluten-Free Bakery-Style Blueberry Muffins
- Preheat the oven to 350°F.
- Toss the blueberries with the 2 teaspoons of flour.
- Mix together all the muffin ingredients and tossed blueberries in a large bowl.
- Scoop about 3½ tablespoons of muffin batter into 6 lined muffins tins.
- Bake for 25 minutes.
- Allow to cool and sprinkle with optional powdered erythritol.
That little “toss the blueberries with some flour” trick keeps the blueberries from sinking to the bottom and leaving you with subpar blueberry “bottom” muffins and not “evenly dispersed” perfect gluten-free bakery-style blueberry muffins! So grab some coffee (home brewed or DD) or a mug of tea and get baking some delicious blueberry muffins!
So tell me:
+ What’s your favorite classic muffin variety?
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