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Gluten Free Blackberry Muffins

[ 0 ] September 20, 2013 |

gluten free blackberry muffins

 

Growing up in the Midwest, late summer and early fall always meant berry-picking season. We were blessed with forests full of blueberries, raspberries, and blackberries. I can remember spending weekends in the woods picking buckets full of juicy fruit from the time I was old enough to reach the bushes. I also remember listening for the rustle in the bushes of other creatures who might also want to share in the feast. Although it didn’t happen regularly, crossing the path of a bear was a real possibility.

I think the best way to enjoy blackberries is warm off the bush but they also can be incorporated into dishes very easily. I love to make balsamic blackberry salad dressing and blackberry pancakes. But, lately I’ve been eating these gluten free blackberry muffins.  They’re not super sweet like some muffins, and the flavor of the berries really comes through.  Use wild berries if you can but if that’s not an option they’ll be great with store-bought berries too.

Gluten Free Blackberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Gather

¾ cup cornstarch or tapioca starch
½ cup corn flour
1 ¼ cup gluten-free oat flour
½ tsp baking soda
1 Tbsp yeast
1 teaspoon salt
1/3 cup coconut palm sugar
2 eggs
1 ¼ cup buttermilk
¼ cup vegetable or grapeseed oil
1 - 1 1/2 cups blackberries

Step by Step

  1. Preheat your oven to 350F. Line a cupcake tin with liners or grease well.
  2. In a large bowl, mix together flours, cornstarch, baking soda, yeast, sugar, and salt.
  3. In a separate bowl whisk eggs, buttermilk, and oil well, and then slowly combine with the dry ingredients.
  4. Only mix until everything has come together - over mixing can lead to tough muffins!
  5. Finally, mix in the blackberries, carefully combing with a spatula taking care not to crush them. Fill the tins ¾ of the way full and bake about 25-30 minutes - until a knife comes out clean.
  6. These muffins will be more dense than a traditional muffin with a little bit of a bite on the outside. I think they’re best when hot.

Nutrition

WW PP 4 Calories 177 Total Fat 6.5g Saturated Fat 1.0g Trans Fat 0.0g Cholesterol 28mg Sodium 296mg Total Carbohydrates 26.3 Dietary Fiber 2.5g Sugars 6.2g Protein 4.0g

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Category: Breads, Breakfast

About amanda: Amanda is a world traveling, wife and mom of 2 boys. She loves making healthy and delicious gluten-free meals that satisfy everyone at the table. View author profile.