Gluten Free Blueberry Protein Muffins

By Maddy Williams

Prep 10 min · Total 35 min · Serves 1

Ingredients

1
Preheat your oven to 375°F and line a standard muffin pan with paper baking cups.
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
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
Stir 227g yogurt into the wet ingredients until smooth.
5
Add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overmix—some lumps are okay.
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
Gently fold 310g fresh blueberries into the batter. Don't crush the berries.
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
Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.
10
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.