The Best Gluten-Free Muffins

Preheat oven to 350 F. Grease a 12-count standard size non-stick muffin tin with extra Earth Balance, or line with muffin liners.

Whisk dry ingredients (flour through the salt, plus cinnamon if using) together in the bowl of an electric mixer. Measure the cold Earth Balance, then use a butter knife to drop it into the dry ingredients in pea to blueberry sized pieces, stirring with a spoon to coat the pieces in dry mixture when done. Whisk on low speed until the mixture resembles coarse, moist crumbs. It shouldn’t be completely blended.

Add eggs, milk, and vanilla. Switching to the paddle attachment, mix on medium speed until just combined. Fold in the mix-ins with a large spoon or rubber spatula.

Distribute batter evenly amongst the muffin tin wells—each will be quite full. Bake 22 to 25 minutes. Baking time will be on the longer side if using frozen fruit. Muffins are done when slightly golden and they spring back when lightly pressed with finger.