These gluten-free mixed berry muffins are so easy to make! The recipe makes light and airy muffins that are loaded with berries. If you can’t find fresh berries, go ahead and use frozen. These muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.
- 2 cups Three Spades Cassava Flour (275 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened (113 grams)
- 3/4 cup granulated sugar (170 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups mixed berries of your choice
- 1 cup rolled oats plus extra to sprinkle on top before baking
- 1/4 cup granulated sugar optional, for topping
Preheat oven to 180 Degrees Celsius Lightly grease 15 muffins cups or line them with paper liners.
Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
Gently fold in the berries and oats with a rubber spatula.(If you are using frozen or cold berries, the batter will get VERY thick. This is totally normal.)
Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar, and sprinle with small amount of oats (The sugar and oat topping is optional.)
Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
NOTES: To achieve a muffin with a hearty texture, don’t overmix the butter and sugar. When butter and sugar are beaten together, air incorporates into the mixture. This air helps to leaven a batter during baking. For muffins, we want to mix the butter and sugar until it’s just combined, no more. In fact, many muffin recipes use oil or melted butter to ensure that the only leavening comes from the baking powder.
recipe adapted from: www.glutenfreebaking.com