Easy Gluten Free Berry Muffin recipe

Originally Posted April 2, 2020

If you miss getting your favorite muffins from your local bakery, this recipe will make you very happy! These easy gluten-free berry muffins are just what you need right now. And the best part? If you do any gluten-free baking, you will likely have all of the ingredients on hand. If you need some basic muffin tips, check out this post.

The below recipe is from my gluten-free cookbook, The Warm Kitchen. Seriously, everyone loves these!

Easy Gluten-Free Berry Muffins

Yield: see below

For general tips on how to make muffins, visit this link.

• 2 cups Amy’s Gluten-Free flour blend or a rice-tapioca-potato starch based blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea or kosher salt
• ½ teaspoon xanthan (omit if your blend has gum)
• ⅛ teaspoon ground ginger (helps to preserve freshness)

• 2 large eggs, room temperature
• ⅔ cup milk, yogurt, sour cream or milk substitute, room temperature
• ⅓ cup melted unsalted butter, coconut oil or vegetable oil, at room temperature
• ½ – ¾ cup sugar or other natural sweetener
• 1 cup fresh or frozen berries or a berry mix (keep frozen until ready to use)

Tip: if using fresh berries, make sure they are dry; otherwise they might sink to the bottom.

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1. Pre-heat oven (see below for temperatures) and get pans ready.
2. In a large bowl, mix the dry ingredients, flour, baking powder, baking soda, salt, gum, and ginger if using.
3. In a smaller bowl, mix the eggs, cooled melted butter or oil, milk or yogurt, and sugar.
4. Add the wet ingredients to the dry ingredients and mix until there are not more lumps. Then mix the batter briskly for 5 seconds to help the gum to gel. Make sure there are no dry ingredients on the bottom of the bowl by folding the mixture a few times.
5. Fold in the berries. Portion out muffins or loaf, filling about 2/3 full.
6. Use Baking Temp and Time Chart to determine baking time. See tips to determine when muffins or loaf is done.

Baking Temps/Times Oven Baking Time/ Yield

• REGULAR MUFFIN PAN 375ºF 20-25 minutes, 12 to 16 muffins
• MINI MUFFIN PAN 375ºF 15-18 minutes, 40 mini muffins
• LOAF PAN (9.25×5.25×2.5)350ºF 45 to 55 minutes, 1 loaf