Gluten-Free Mixed Berry Muffins
Bursting with the vibrant flavors of fresh blueberries, raspberries, and strawberries, these Gluten-Free Mixed Berry Muffins are a delightful breakfast or snack option for anyone avoiding gluten. Made with a tender, fluffy batter of gluten-free all-purpose flour and oats, and lightly sweetened, these muffins strike the perfect balance between wholesome and indulgent. Quick to prepare in just 15 minutes, this recipe is ideal for busy mornings or a weekend baking project. The addition of melted butter and vanilla extract enhances every bite, while the bursts of berry freshness make them irresistible. Whether enjoyed warm from the oven or as an on-the-go treat, these naturally gluten-free muffins offer a crowd-pleasing option that doesn’t compromise on flavor or texture. Perfectly moist, easy to make, and packed with comforting homemade goodness, these muffins are a must-try for berry lovers!
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated Sugar
- 0.25 cup Unsalted Butter, melted
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla Extract
- 1.5 cups Fresh Mixed Berries (such as blueberries, raspberries, and chopped strawberries)
- 0.25 cup Gluten-Free Oats
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the granulated sugar and melted butter. Whisk until the mixture is smooth and creamy.
Add the eggs, one at a time, to the sugar mixture, beating well after each addition.
Stir in the milk and vanilla extract until everything is evenly combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Gently fold in the fresh mixed berries and gluten-free oats until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature, enjoying the bursts of berry flavor with every bite.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 137.9 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 298 mg | 23% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
