Gluten Free Blueberry Protein Muffins

Instructions

1. 1

   Preheat your oven to 375°F and line a standard muffin pan with paper baking cups.

2. 2

   In a medium bowl, whisk together 180g King Arthur Measure for Measure gluten-free flour, 48g almond flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp kosher salt. Set aside.

3. 3

   In a large bowl, whisk together 2 eggs, 150g sugar, 112g vegetable oil, 1 tsp apple cider vinegar, and 1 tbsp vanilla extract until well combined.

4. 4

   Stir 227g yogurt into the wet ingredients until smooth.

5. 5

   Add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overmix—some lumps are okay.

6. 6

   Add the dry ingredients and yogurt to the egg mixture alternating between the two until fully incorporated, mix just until combined. Reserve 2 tablespoons of flour to coat the blueberries (see step 6)

7. 7

   Gently fold 310g fresh blueberries into the batter. Don't crush the berries.

8. 8

   Divide batter evenly among the 12 muffin cups, filling each about 3/4 full (approximately 84g per muffin). Sprinkle with raw sugar if using.

9. 9

   Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.

10. 10

    Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.