Blueberry Muffins

Tall, tender muffins with golden tops and bursts of juicy blueberries throughout. A bakery-style classic designed for slow mornings, coffee breaks, and sharing around the table.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser muffin, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect texture, moisture, and browning. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect structure, tenderness, and overall texture.

WORKING THE BATTER

For tall bakery-style muffins, fill the muffin cups generously.

Avoid overmixing once the wet and dry ingredients are combined, as this can reduce lift and tenderness.

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. This helps prevent streaking and excessive color bleeding.

INGREDIENTS

• Makes 8 large muffins or 12 standard muffins
• 2½ cups (312g) Heritage Baker's Flour
• ¾ cup (105g) Homestead Sweetener
• 2 teaspoons baking powder
• 4 large eggs (200g)
• ¾ cup (180g) milk
• 6 tablespoons (84g) butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup fresh or frozen blueberries

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line a muffin pan.
2. In a large bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, and baking powder.
3. In a separate bowl, whisk together the melted butter, eggs, milk, vanilla extract, and almond extract.
4. Add the wet ingredients to the dry ingredients and whisk until smooth and fully combined.
5. Gently fold in the blueberries.
6. Fill the muffin cups generously for tall bakery-style muffins.
7. Bake for 24–30 minutes, until golden and fully set.
8. Remove from the oven and sprinkle lightly with granulated sweetener if desired.
9. Allow the muffins to cool slightly before serving.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.