Gluten-Free Triple Berry Muffin

Berries are probably one of the best fruits to use in gluten-free muffins. They make them moist, add sweetness and flavor. By using berries, you can cut back on sweeteners, thus making gluten-free recipes healthier. The more berries the better I say!

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

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