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Gluten-Free Triple Berry Muffin

Published: June 15, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 35 Minutes
Serves Serves 12
Gluten-Free Triple Berry Muffin
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These gluten-free triple berry muffins are buttery, extra soft packed with fresh berries and unbelievably delicious! Nothing beats baking with fresh fruit.

What I love about these gluten-free muffins they are moist and packed with loads of seasonal berries. I must say, this is my favourite muffin recipe. For breakfast or a snack later in the day, these berry muffins won’t disappoint. Enjoy!

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Ingredients

  • 1 cup sweet sorghum flour
  • 1 cup almond flour
  • 1/2 cup arrowroot flour
  • 1 Tbsp. GF aluminum free baking powder
  • 1 tsp. Xanthan gum
  • 1/4 tsp. Himalayan salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup coconut sugar + 1 Tbsp. or desired sweetener
  • 3/4 cup milk
  • 3 large eggs, at room temperature
  • 1 tsp. Pure vanilla extract
  • 3 cups of 3 kinds of mixed berries (blueberries, raspberries, strawberries, blackberries) if using strawberries cut them into smaller pieces. Do not use frozen berries.
  • 1 tsp. GF ground cinnamon

    • Instructions

  • Preheat oven to 375 F and line a muffin pan with large parchment paper liners
  • In a large bowl, combine flours, baking powder, xanthan gum and salt
  • In a separate bowl cream together butter and 1/2 cup of coconut sugar. Add milk, eggs and vanilla and mix together
  • Add wet mixture to dry ingredients and stir to combine
  • Toss berries with cinnamon and 1 tablespoon of coconut sugar and gently stir into the batter
  • Using a large spoon evenly fill muffin cups with batter. Bake for 35 minutes


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