Gluten Free Blackberry Muffins
These gluten free blackberry muffins are so delicious! They are soft, fluffy and easy to make!
Servings: 12 muffins
Calories: 227kcal
Equipment
- 1 Oven
Ingredients
- 2 cups gluten free flour must be 1:1 all purpose baking flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup butter (1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 2% milk
- 2 teaspoon lemon juice
- 2 cups blackberries halved
Instructions
- Preheat oven to 425 F. Line muffin tin with baking liners. Grease with nonstick spray and set aside.
- In a medium bowl, combine the gluten free flour, baking powder, salt, cinnamon. Mix until combined.
- In a separate bowl, combine the softened butter and sugar. Beat with an electric mixer until soft and creamy, about 2 minutes.
- Add the eggs, vanilla, milk and lemon juice. Beat until mixed.
- Add the flour mixture to the butter mixture. Mix just until combined.
- Cut the blackberries in half, rinse under water and pat dry to remove excess juice.
- Mix the blackberries in with a spoon, careful not to break them.
- Fill the muffin tins all the way to the top. Bake in the over for 25 minutes, or until the center comes out clean with a toothpick.
Notes
Gluten free flour: use a gluten free flour with a 1:1 baking ratio. It must contain xanthan gum. This is my favorite gluten free flour.
Measure the flour carefully. Spoon it into a measuring cup and level it off with a knife. Don’t scoop flour right out of the bag, as this will pack the measuring cup too full and make dry muffins.
Fill the muffin cups to the rims to create a tall muffin.
Use eggs that are at room temperature. Let them sit out 30 minutes before using.
Nutrition
Calories: 227kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 197mg | Potassium: 69mg | Fiber: 3g | Sugar: 19g