1 and 3/4 cups Gluten Free all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar or Monk Fruit Sugar
1/4 cup packed light brown sugar or Coconut Sugar
1 egg, at room temperature
1/2 cup plain/vanilla yogurt, at room temperature
2 teaspoons pure vanilla extract or paste
1/4 cup milk, or plant-based milk at room temperature
2 cups fresh or frozen blueberries
2 1/2 TBSP Fresh squeezed orange juice & 1 tsp orange zest
1. Preheat oven to 425°F. Grease/Line a 12-count muffin pan with coconut oil or
use cupcake liners. Grease/line a second pan with 2 liners because recipe
yields about 18 muffins. Set aside.
1. Mix all of the topping ingredients together. Set aside.
2. Whisk the flour, baking soda, baking powder, and salt together in a large
bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment,
beat the butter, granulated sugar, and brown sugar together on high speed
until smooth and creamy, about 2 minutes. On medium speed, add the eggs
one at a time, beating well after each addition. Beat in the yogurt and vanilla
extract and orange juice and zest on medium speed until combined. With
the mixer running on low speed, add the dry ingredients and milk into the
wet ingredients and beat until no flour pockets remain. Fold in the
4. Spoon the batter into liners, filling them all the way to the top. Spoon brown
sugar topping on each, gently pressing it down into the surface so it sticks.
Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the
oven temperature to 375°F (177°C). Bake for an additional 15-18minutes or until a toothpick inserted in the center comes out clean. The total time these
muffins take in the oven is about 20-23 minutes, give or take. Allow the
muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to
5. Muffins stay fresh covered at room temperature for a few days or in the
refrigerator for up to 1 week.
Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw
in the refrigerator or at room temperature before enjoying.
Sour Cream: Sour cream adds so much moisture. Plain yogurt is a great
substitute. Unsweetened applesauce or mashed banana may also be used.
Milk: You can use any milk, dairy or nondairy.
Blueberries: If using frozen blueberries, do not thaw.
For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25
minutes for a total of 27-30. Makes about 6. For mini muffins: 350°F for 12-14
minutes. Makes about 36-40.
INGREDIENTS (BROWN SUGAR TOPPING)
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (67g) chopped walnuts (or pecans)
1 teaspoon ground cinnamon