{"id":4082,"date":"2020-02-13T18:26:04","date_gmt":"2020-02-13T18:26:04","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=4082"},"modified":"2020-11-09T17:38:11","modified_gmt":"2020-11-09T17:38:11","slug":"blueberry-muffins-gluten-free-dairy-free-option","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/blueberry-muffins-gluten-free-dairy-free-option\/","title":{"rendered":"Blueberry Muffins (gluten-free, dairy-free option)"},"content":{"rendered":"\n
\"9<\/figure>\n\n\n\n

Classic fluffy Muffins, with a crisp top and bursting with blueberries throughout, this gluten-free Blueberry Muffin recipe is the BEST!<\/p>\n\n\n\n\n\n\n\n

Do you know the trick to super tall muffins?<\/h2>\n\n\n\n

If you go on a deep internet search you should be able to find it. If not, you’ll spend your life baking your muffins at 350 for about 15-18 minutes, like most muffin recipes.<\/p>\n\n\n\n

No complaints about that here, after all every other muffin recipe I have on Mile High Mitts has those exact instructions.<\/p>\n\n\n\n

These Blueberry Muffins are different. Rather than my typical healthy oat muffins (that are moist but more dense), I finally wanted to share a regular gluten-free muffin. A classic. A tall, fluffy Blueberry Muffin<\/strong>.<\/p>\n\n\n\n

These muffins are the ones you take to friends after they’ve had a baby, or you bring to brunch with friends. These are the best classic gluten-free Blueberry Muffins, that can easily be made dairy-free too!<\/strong><\/p>\n\n\n\n

So back to that trick<\/em>.. what’s the deal?<\/strong><\/p>\n\n\n\n

To get that higher than life muffin with a crisp top<\/strong>, yet fluffy and moist interior,<\/strong> you gotta crank the heat up at the beginning of baking and after a little bit lower it down.<\/p>\n\n\n\n

Yes, it’s that simple, and yet makes that much of a difference.<\/p>\n\n\n\n

\"a<\/figure>\n\n\n\n

So before you start, preheat your oven to 425!<\/h3>\n\n\n\n

I know, it feels weird doing that for muffins doesn’t it?! It’s easy to forget.<\/p>\n\n\n\n

I love these muffins because the high temperature puffs your muffin top up beautifully, and fresh out of the oven you have a great crisp crust on top.<\/strong><\/p>\n\n\n\n

With fresh blueberries throughout, sweetened with white sugar, and filled with gluten-free all purpose flour<\/strong>, these classic muffins are simple, simple, simple. Nothing fancy here folks.<\/p>\n\n\n\n

If you want to take these muffins to the next level a bit, you can sprinkle some extra white sugar on top of each muffin prior to baking<\/strong>. It’ll make the top even a little more crispy and sweet. These muffins are lightly sweet, so if you like a sweeter muffin I would recommend it.<\/p>\n\n\n\n

Oh, and one warning<\/strong><\/em>: This muffin batter is THICK. SUPER THICK.<\/strong> Don’t worry. It’ll puff right up, and bake into some fluffy muffins.<\/p>\n\n\n\n

These muffins taste AMAZING on day one, I will say. They have that crisp top, are super fluffy, and you’ve gotta eat one while they’re still a little warm from the oven.<\/p>\n\n\n\n

After that you’ll need to store them in the fridge so they last longer (due to the blueberries). You can always reheat them for a bit in the microwave for that fresh-out-of-the-oven feel, but you won’t get the same crispy top.<\/p>\n\n\n\n

For dairy-free muffins<\/strong>: Instead of butter, you can use a dairy-free butter alternative or you can use coconut oil. You’ll also need to use almond milk. <\/p>\n\n\n\n

For a different sugar option<\/strong>, you can use coconut sugar instead of white sugar. I’ve tried these muffins with a little less maple syrup and they were more dense and not quite as fluffy, so I’d recommend sticking to white or coconut sugar.<\/p>\n\n\n\n

\"a<\/figure>\n\n\n\n

Fluffy, moist, blueberry-filled, with a high and crisp top<\/strong>, these gluten-free Blueberry Muffins… you gotta give them a try!<\/p>\n\n\n\n

I love muffins, and if you do too<\/strong> check out my gluten-free Banana Nut Oat Muffins, Orange Carrot Oat Muffins, and Snickerdoodle Pumpkin Muffins. \ud83d\ude42<\/p>\n\n\n

<\/div>
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<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span>
4.7<\/span> from 10<\/span> votes<\/div><\/div>\t\t
\"A<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Blueberry Muffins (gluten-free, dairy-free option)<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cook Time<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Total Time<\/div>\n\t\t\t\t
40<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 12<\/span> muffins<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalories<\/span>: 219<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tgluten-free all purpose flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tcinnamon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tbaking soda<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter, softened (or coconut oil, for dairy-free)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\twhite sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tmilk (almond milk, for dairy-free)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tvanilla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\teggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh blueberries<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t

      To begin, preheat your oven to 425 and spray a muffin pan with non-stick spray (or use cupcake liners).<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    2. \n\t\t\t\t\t\t\t\t\t\t

      In a small mixing bowl, add your flour, cinnamon, baking soda, and salt, and whisk them together till they're well combined. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t

      In a large mixing bowl, add your butter and sugar and cream them together with a hand mixer for a couple minutes. Add your milk, vanilla, and eggs and blend them together again briefly.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    4. \n\t\t\t\t\t\t\t\t\t\t

      Add your wet ingredients to your dry ingredients, and stir them together till well combined. You'll have a very thick muffin batter.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    5. \n\t\t\t\t\t\t\t\t\t\t

      In a separate bowl, add your blueberries and sprinkle a little flour on top (about a couple teaspoons). Stir till the blueberries have been entirely covered in the flour. Then add your blueberries to your muffin batter and gently fold them in.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    6. \n\t\t\t\t\t\t\t\t\t\t

      Fill each muffin cavity to the top. Bake in the oven for 5 minutes, then lower your oven temperature to 350 and bake for 18-20 minutes, or till the muffins are springy to touch and a toothpick inserted comes out clean.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    7. \n\t\t\t\t\t\t\t\t\t\t

      Let cool, then devour!<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n\n\n

      \"Blueberry<\/figure>\n","protected":false},"excerpt":{"rendered":"

      Classic fluffy Muffins, with a crisp top and bursting with blueberries throughout, this gluten-free Blueberry Muffin recipe is the BEST!<\/p>\n","protected":false},"author":2,"featured_media":4088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[11,110,461,706,464,221],"tags":[],"yoast_head":"\nBlueberry Muffins (gluten-free, dairy-free option) - Mile High Mitts<\/title>\n<meta name=\"description\" content=\"Classic gluten-free Blueberry Muffins that are fluffy and moist, with a crisp and tall top. 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