Bakery Case Blueberry Muffins

In my imaginary world, there exists a cute diner with all kinds of food that all just happens to be gluten-free and vegan. I think the muffins spotted in this food fantasy are actually derived from memories of those giant Sam’s Club or Costco muffins. What can I say, my bar is high and my childhood cuisine memories are strong.

This recipe is adapted from a 2013 Gourmet Magazine (the memories!) article; I’ve been making these (or some variation) since I was 16

Read the recipes notes FIRST + then make these muffins, win friends, and influence people.

Bakery Case Blueberry Muffins

Big, overflowing blueberry muffins that happen to be gluten-free, vegan, and whole-grain. Read the NOTES first!
Author: CloverLush

Ingredients

  • ¼ cup refined coconut oil melted
  • 3 Tablespoons neutral oil like grapeseed or sunflower
  • cup plant milk room temp (not cold)
  • 1 chia egg 1 Tablespoon ground chia mixed w/ 3 Tablespoons water to create slurry
  • ½ teaspoon vanilla or almond extract optional
  • 125 grams gluten-free oat flour
  • 65 grams potato starch
  • ½ cup white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ -2 cups blueberries fresh or frozen
  • Coarse sugar for topping optional

Instructions

  • Preheat oven to 375F. Line or grease your muffin tin according to how many muffins you plan to make (you’ve read the notes, right?).
  • In a bowl, whisk together the coconut oil, neutral oil, and plant milk until combined. Whisk in chia egg + extract (if using). Set aside.
  • Measure the flour + starch, then add the white sugar, baking powder and salt. Stir together until well-mixed. Add to bowl of wet ingredients and fold together. Gently stir in blueberries.
  • Divide batter among your prepared muffin tin(s). Sprinkle some coarse sugar over the top for a little extra sparkle.
  • Bake until golden, and a toothpick inserted into middle comes out clean. Depending on what size you’ve made the muffins and whether you are using fresh or frozen berries, this will take between 20 minutes (for smaller muffins) to 38-42 minutes (if you make 6 giant). Check after 20 and then check at 5 minute intervals. Cool in pans for 15 minutes before removing. Muffins will be delicate when they are piping hot!
  • Serve with fresh coffee, preferably black, just like you’d get at a bakery!

Notes

This recipe makes 6-8 muffins (or 12 muffins if you are OK with them being on the small size) using a standard-sized muffin tin. The ideal is probably 8 but I usually make 6 and overflow them a bit.
Blasphemy: I prefer frozen wild (or low-bush) blueberries. I use 1.5 cups. If you are going to make 8-12 muffins, use two cups. Frozen are fine, don’t thaw first, but do expect the muffins to take a bit longer to bake as the frozen berries cool the batter.
 

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