Bakery style blueberry muffins with sour cream

1 208 208 208c52 0 99. These gluten-free blueberry muffins have a sparkly sugar crust on top bakery style blueberry muffins with sour cream are moist on the inside, just bursting with fresh blueberries! Not a dry crumb in sight! These gluten-free blueberry muffins are now a go-to recipe around here.

I’ve made these more times than I can count on one hand and, AND, AND I’ve made them with regular all-purpose flour too. Just to be sure that this recipe works for those of us that may not necessarily be on a gluten-free diet. With our trip to Italy right around the corner, it seems like it’s getting harder and harder to fit everything we need to get done before leaving. Lately, I’ve had super packed days where I’m rushing from the time my alarm clock goes off in the morning to the time I rest my head back down on the pillow at night. Husband calls these blueberry muffins his breakfast dessert. I call myself lucky if I can get something in my system before lunchtime. In the past, I’ve shared a variety of muffin recipes with you guys like my healthy carrot cake muffin.

But to be honest, this is the first time I’ve dabbled in a gluten-free blueberry muffin recipe. Of course, you can easily swap out the blueberries for raspberries or even blackberries if you prefer those more. This recipe works well with a simple swap. As a child, my favorite thing to pick out when we made a trip to Sam’s Club were those freakishly huge muffins from the bakery section. They came in a sampler pack with banana nut, blueberry, and chocolate with chocolate chip.

Though I haven’t had them since I was a teenager, I distinctly remember always gravitating towards the chocolate variety. It wasn’t until the chocolate muffins ran out that I’d make my way over to the fruit kind. I’ll take a blueberry muffin over chocolate chip any day! The baking mix we use in our gluten-free blueberry muffins First off, you’ll need gluten-free flour. Sometimes it’s sold as a gluten-free all-purpose baking mix. For those that aren’t too familiar with this type of baking mix, it’s usually a combination of brown rice flour, potato starch, tapioca starch, and white rice flour.