Small Batch Blueberry Muffins (fluoride-free recipe)
These blueberry gluten-free muffins are fluffy, moist, and so delicious. They're filled with fluoride-free organic ingredients, fresh blueberries, and sweet brown sugar. Each blueberry gluten-free muffin is topped with a sprinkling of brown sugar that caramelizes in the oven and leaves each muffin top with a perfect crust.
Equipment
- Muffin pan
- Muffin liners
Ingredients
- 1 ¼ gluten-free flour
- 2 teaspoons organic baking powder
- ½ cup organic granulated sugar
- ½ cup organic whole milk OR homemade nut milk
- 4 tablespoons organic butter melted
- 1 organic egg
- 2 tablespoons organic brown sugar
- 1 cup organic fresh blueberries
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees and line a 12-cup cupcake pan with six cupcake liners. Alternate the cupcake liners so every other cupcake space is filled.
- Combine eggs, butter, and sugar in a large bowl and whisk to combine.
- Add the dry ingredients to the mixture and combine thoroughly.
- Slowly pour the milk into the bowl and use a whisk to whisk out all the clumps.
- Finally, add the fresh blueberries and gently fold the batter using a spatula.
- Fill each cupcake liner up to the top using an ice cream or cookie scoop.
- Sprinkle the top of each muffin with about 1 teaspoon brown sugar.
- Bake in the oven for 5 minutes. Then, reduce the temperature to 350 and bake for 15 more minutes.
- Remove from the oven and let cool.
Notes
Store in an airtight container at room temperature for up to 5 days.
Tried this recipe?Let us know how it was!