Ingredients
Method
- Whisk together melted butter, eggs, almond milk, and vanilla extract in a medium bowl. In a larger bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and stir until fully combined, then gently fold in the blueberries until evenly distributed.
- Fill each cup of a greased 12-cup muffin tin 3/4 full with batter. Bake at 375°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Blueberry Prep: I always toss my blueberries in a tablespoon of the dry flour mixture before adding them to the batter to ensure they stay suspended instead of sinking to the bottom.
Butter Temperature: I have learned that letting the melted butter cool to room temperature before mixing it with the eggs and milk is essential for achieving a smooth, emulsified batter.
Texture Goal: Because gluten-free flour absorbs moisture differently, I let the batter rest for five minutes before filling the muffin tins to help the crumb structure set properly.
Storage Secret: I find that these muffins freeze beautifully, so I often bake a double batch and keep them in a sealed bag to maintain that fresh, moist texture for weeks.
Spice Discovery: I occasionally add a half teaspoon of ground cardamom alongside the cinnamon, as this spice profile brings a sophisticated depth that I often look for in my regional baking projects.
Topping Variation: I sometimes sprinkle a few sesame seeds or a pinch of coarse sugar on top before baking to add a crunch that echoes the textures I love in my Middle Eastern pastry work.