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

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*30 minutes, makes 9-12 muffins

Ingredients:

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.

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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.

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

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How are you celebrating the sunshine these days?

 

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