Ingredients
Method
- Preheat the oven to 400°F. Line a 12 cup muffin pan with parchment liners, or lightly spray paper liners with oil so the muffins release cleanly.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the eggs, sour cream, milk, oil and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold just until no dry flour remains. Fold in the mashed blueberries, then the whole blueberries. Do not overmix. Let the batter rest for 30 minutes before scooping so the gluten free flour can hydrate.
- Use a large cookie scoop or 1/3 cup measure to divide the batter evenly among the 12 liners, filling them to the top. Sprinkle the tops generously.
- Bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 16 to 19 minutes more, until the tops spring back, a toothpick in the center comes out clean and the center reads 200 to 205°F.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack. Let them cool completely before peeling off the liners.
Notes
Gluten free flour: Use a 1 to 1 gluten free baking blend that already has xanthan gum. Blends weigh different amounts per cup, so weighing gives the most consistent results. Let the batter rest 30 minutes so the flour hydrates and the muffins are not gritty. Our tester rested one batch for 15 minutes and found it smooth, so treat 15 as the minimum. If you bake for someone with celiac disease, use certified gluten free baking powder, oats and add ins.
Mashed blueberries: Folding in mashed berries is the Jordan Marsh trick. It streaks the crumb purple and packs in berry flavor.
Frozen blueberries: Microwave the berries you plan to mash for 30 seconds, mash them, and add the extra juice to the batter. Keep the whole berries frozen and fold them in last.
Sugar tops: Do not skip the coarse sugar. It bakes into a slightly crunchy top, and our tester's family voted to keep it.
Fill and bake: Scoop the batter level to the top of each liner. The first 5 minutes at 400°F dome the tops, and a conventional oven at these temperatures gave a golden brown finish.
For perfect muffins every time: Use room temperature eggs and dairy, bake on the middle rack and check your oven with an oven thermometer.
Extra tall tops: Divide the batter among 9 or 10 cups instead of 12 and add 2 to 3 minutes.
Jumbo muffins: Use a 6 cup jumbo pan. Bake at 400°F for 5 minutes, then 350°F for about 20 to 25 minutes, until the centers read 200 to 205°F.
Mini muffins: Makes about 24 to 30. Bake at 375°F the whole time for about 10 to 13 minutes.
Storage: Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze for up to 3 months.