Gluten Free Mixed Berry Muffins

I love how summer berries feel like a sweet and forbidden delicacy in the middle of winter.

Our area’s temperature is oddly forecasted at 60 degrees for today. Even around 8 a.m., the sunshine was streaming in through our windows! Since I still have a few frozen berries in my freezer, I thought why not use them to celebrate this weird but more than welcome heat wave?

Gluten Free Mixed Berry Muffins


*30 minutes, makes 9-12 muffins


1 c. gluten free all purpose flour 
1/2 c. oat flour
1/2 c. frozen or fresh mixed berries (I used blueberries, raspberries, and blackberries)
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. + 2 Tbsp. white sugar
1 egg
1/4 c. Greek Yogurt
1/2 c. milk
1/4 c. vegetable oil
1/4 c. unsweetened applesauce
Coarse/Raw sugar for sprinkling on top 🙂


Preheat the oven to 350 degrees F and grease 9 – 12 muffin cups. (I used lots of batter in each cup, so I only had 9 muffins.)

Combine the flours, baking powder, salt, sugar and frozen berries. Turn a few times gently with a rubber spatula to coat the berries well with the dry ingredients. Add the egg, yogurt, milk, oil and applesauce and stir until all ingredients are well combined. No need for a hand mixer or lots of stirring. 🙂

Pour the batter evenly into the muffin cups and sprinkle each muffin with coarse sugar. Bake for 22-24 minutes. Remove from oven and allow at least five minutes to cool. The berries are still pretty hot in the middle, even when the bread has cooled.


Hot and fresh!

I had one a couple straight out of the oven with my coffee, and Bundle thought berry muffins were a strange and delightful luxury for a plain old Tuesday with no company. They have a golden crunchy exterior, and a fluffy middle. The tart berries make the perfect complement to the muffin’s sweetness.


Even for gluten free muffins, these hold their shape very well, and aren’t too dense.




How are you celebrating the sunshine these days?



2 thoughts on “Gluten Free Mixed Berry Muffins

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