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Moist Gluten-Free Berry Muffins
Elizabeth Barbone

As written, this recipe uses three berries. However, use whatever berries are the best. If bluebberries are best, use all blueberries. If strawberries are at the height of their season, use them. This recipe works no matter which berry (or which combination of berries) you use. 

 

 

8 ounces (2 cups) white rice flour
2.5 ounces (1/2 cup) sweet rice flour
2.75 ounces (1/2 cup) potato starch
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 1/4 cups milk
2 large eggs
3/4 cup oil
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, washed and picked over
1 cup diced strawberries
1/2 cup fresh raspberries
10.5 ounces (1 1/2 cups) granulated sugar
non-stick gluten-free cooking spray

Makes 24 muffins
Active Time: 20 minutes
Total Time: one hour


  1. Preheat oven to 375°F. Line muffins pans with paper cupcake liners or spray pans with non-stick gluten-free cooking spray.

     

  2. In large bowl, whisk together white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum. In small bowl, whisk together eggs, milks, oil, and vanilla. Add wet ingredients to dry. Whisk together until a batter forms, about 30 seconds. Add granulated sugar. Whisk to combine. Switch to a rubber spatula and gently fold in berries.

     

  3. Fill prepared muffin cups about 2/3 full. Bake until muffins are golden brown and cake tester inserted into the center of muffins comes out clean, about 20 to 25 minutes.

     

  4. Transfer muffins to wire rack to cool. Store muffins in an airtight container for up to three days or freeze once cooled.


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