Bakery-style Blueberry Muffins
- Oct 7, 2025
- 2 min read
Updated: Apr 4
Tall, tender muffins. Golden-topped with bursts of juicy blueberries throughout.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour Blend into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Recipe
Makes 8 large muffins or 12 standard muffins
Ingredients
2½ cups Heritage Baker’s Flour (312g)
¾ cup Homestead Sweetener (105g) see Baker’s Note for substitutions
2 teaspoons baking powder
4 large eggs (200g)
¾ cup milk (180g)
6 tablespoons butter, melted and slightly cooled (84g)
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup fresh or frozen blueberries
Directions
Preheat oven to 350°F (175°C). Line a muffin pan.
In a large bowl, whisk together the flour, sweetener, and baking powder.
In a separate bowl, whisk together the melted butter, eggs, and lukewarm milk.
Add the wet ingredients to the dry and whisk until smooth and fully combined.
Gently fold in the blueberries.If using frozen blueberries, rinse briefly in a colander, pat dry, refreeze, then toss with 1–2 tablespoons Heritage Baker’s Flour before folding into the batter to prevent streaking.
Fill muffin cups full for tall bakery-style muffins.
Bake for 24–30 minutes, until golden and set.
Remove from oven and sprinkle lightly with granulated sweetener, if desired.
Allow muffins to cool slightly before serving.
From the Forage Kitchen Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
