Healthy Merry Berry Gluten Free Muffins

Merry Berry Gluten Free Muffins

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

Combining blueberries, blackberries, and raspberries in this mouthwatering recipe to make this perfect combination of flavors were a hit for my family as a snack or for breakfast.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Easy, Gluten Free
Servings: 12
Calories: 260kcal
Cost: $6

Equipment

  • Muffin pan
  • Small Bowl
  • Large Mixing Bowl
  • Whisk
  • Measuring Spoons
  • Measuring Cups

Ingredients

Dry Ingredients

  • 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

Instructions

  • Preheat oven to 425°. Line muffin pan with paper baking cups or grease with butter or nonstick spray.

Dry Ingredients

  • Whisk baking powder, flour and salt together in small bowl, and set aside

Wet Ingredients

  • 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.

Notes

  • 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.

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