So far, this is my favorite easy gluten free recipe. After receiving my favorite Christmas present of a Kitchen Aid Stand Alone mixer, this recipe became even easier. I simply use frozen fruit I have in the freezer to add sweetness. A wonderful festive variation of this recipe is to add colored sugar to the top before baking them. How much more yum can you add with a little sparkle added to the top of your favorite desert?
Merry Berry Gluten Free Muffins
- Muffin pan
- Small Bowl
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- 2 Cups Gluten Free 1 to 1 Baking Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
Wet Ingredients and Fruit
- ½ Cup Butter
- 1 ¼ Cups Sugar If desired, add 1 Tablespoon Sugar to top of muffin batter
- 2 Large Eggs
- ½ Cup Buttermilk
- 1 ½ Cups Fresh or Frozen Berries
- Preheat oven to 425°. Line muffin pan with paper baking cups or grease with butter or nonstick spray.
- Whisk baking powder, flour and salt together in small bowl, and set aside
- Cream butter and sugar together in the large bowl until light and fluffy.
- Beat eggs into butter and sugar mixture one at a time.
Putting It All Together
- In large bowl add the dry ingredients a little at a time to the wet ingredients.
- Add buttermilk and remaining dry ingredients until well blended.
- Gently fold in berries of your choice.
Baking the Muffins
- Spoon batter into the prepared muffin pan.
- Sprinkle remaining 1 Tablespoon of sugar over the top of the filled muffin tins.
- Reduce oven heat to 375° and place muffin pan in oven for 30 minutes or until golden brown in color.
- Remove muffin pan from oven and cool pan for 5 minutes before placing muffins on wire rack to cool completely.
- This recipe allows for 12 muffins.
- Fresh or frozen berries may be incorporated into the muffin batter.
- A stand mixer will allow for a quick and easy preparation.
- Less sugar than the recipe calls for or a sugar substitute can be incorporated in order to lessen the calories since the berries already add sweetness.