Our homemade gluten free blueberry muffins are a perfect breakfast or brunch treat! These muffins are soft and moist inside with a beautifully crisp top. Our recipe is gluten free, dairy free, peanut free, and tree nut free!
Preheat the oven to 350 degrees F. Line a muffin pan with muffin papers and set aside.
If you're rinsing your blueberries, rinse them and dry them and set aside.
In a medium bowl, whisk together the dairy free milk, eggs, oil, flaxmeal, and vanilla. Set aside.
In a large bowl, whisk together the sorghum flour, sugar, baking mix, baking powder, salt, and baking soda.
Add the egg mixture to the flour mixture and mix until it's well mixed. The batter will be thick.
Stir in the blueberries and stir just enough to mix them into the batter, making sure not to crush the blueberries.
Scoop the batter into the muffin pan and sprinkle the top of the batter with about 1/4 teaspoon turbinado sugar.
Bake for 20 minutes, a cake tester inserted into the center of the muffin should come our clean.
Cool for about 10 minutes in the pan, then remove to a cooling rack to cool completely.
Notes
*If you want to prevent color bleeding into the batter from the frozen blueberries, you can try out this technique of rinsing and patting dry the blueberries to keep your batter from turning blue/green.