Gluten-Free Mixed Berry Muffins

Bursting with juicy berries and subtly sweet flavors, these Gluten-Free Mixed Berry Muffins are a wholesome treat that’s perfect for breakfast, snack time, or as a grab-and-go dessert. Made with a blend of gluten-free all-purpose flour, oats, and a medley of fresh blueberries, raspberries, and strawberries, these muffins are light, fluffy, and naturally delicious. The recipe comes together quickly with a simple mix-and-bake approach, requiring just 15 minutes of prep time. Every bite delivers a delightful mix of textures, from the tender crumb to the soft pops of berries. Ideal for gluten-free eaters and anyone who loves a healthier take on classic baked goods, these muffins are best served warm or at room temperature for a comforting, allergy-friendly indulgence.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 3

In a separate bowl, combine the granulated sugar and melted butter. Whisk until the mixture is smooth and creamy.

Step 4

Add the eggs, one at a time, to the sugar mixture, beating well after each addition.

Step 5

Stir in the milk and vanilla extract until everything is evenly combined.

Step 6

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Step 7

Gently fold in the fresh mixed berries and gluten-free oats until evenly distributed throughout the batter.

Step 8

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

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.

Step 11

Serve the muffins warm or at room temperature, enjoying the bursts of berry flavor with every bite.

Nutrition Facts

Serving size	(896.1g)

Amount per serving	% Daily Value*
Calories	1937.1

Total Fat 64.7g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 512.1mg	0%
Sodium 2093.7mg	0%
Total Carbohydrate 324.3g	0%
Dietary Fiber 17.1g	0%
Total Sugars 137.9g
Protein 26.1g	0%

Vitamin D 135.7IU	0%
Calcium 297.6mg	0%
Iron 4.8mg	0%
Potassium 814.8mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 5.3%

Carbs: 65.4%