Bakery-Style Blueberry Muffins

Best Grain-Free Blueberry Muffins

Grain-Free, Gluten-Free, Nut-Free

Print Recipe

These bakery-style blueberry muffins have an extra special sparkle to them, a little bit of sugar sprinkled on top before baking! If you want that classic bakery look, add a few more blueberries to the top too. These little additions turn a simple muffin into the star of the breakfast table! When you take a bite, get ready for a burst of juicy blueberry flavor and a crunch from the sugar topping. Best of all is no one will be able to tell they're grain-free!

Ingredients

• ¾ cup butter, melted
• 1 cup granulated sugar
• 1 teaspoon vanilla extract 
• 2 large eggs
• ¾ teaspoon sea salt
• 2 cups Otto’s Naturals Cassava Flour
• 1 ½ teaspoons Otto’s Naturals Grain-Free Baking Powder
• 1 teaspoon baking soda
• 1 cup plain yogurt
• 2 cups blueberries (fresh)

Instructions

1. Preheat the oven to 395°F. Line 12 standard muffin cups with muffin liners. 
2. In a large mixing bowl, beat together the butter, sugar, and vanilla extract until smooth and creamy. 
3. Add the eggs, sea salt, cassava flour, baking powder, baking soda, and yogurt. Stir until the batter is smooth and thick. Fold in the blueberries. 
4. Divide the batter into the 12 muffin cups. The muffin cups will be heaping. 
5. Bake for 25-30 minutes. The muffins should be golden brown and bounce back when pressed gently. 
6. Let the muffins cool in the pan for 10 minutes before moving them to a cooling rack to cool completely.

Note: For a shiny, sparkly look to the muffins, sprinkle some sugar on the muffins before baking them. You can also press additional blueberries into the tops of the muffins before baking them.

Baker's tip: Sometimes fruit sinks when baking muffins, but you can try dusting the berries in a light coating of cassava flour before you fold them in the batter!