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
- 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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