There’s something extra special about a big, bakery-style muffin—and these Gluten Free Triple Berry Muffins are exactly that. They’re soft, fluffy, and loaded with juicy berries in every bite. I love that they bake up with those tall, with golden muffin tops that make you feel like you’re sitting in your favourite coffee shop, only these are gluten free and made right at home.
I used a mix of blueberries, raspberries, and blackberries for a sweet-tart balance, but you can use whatever berries you have on hand—fresh or frozen both work beautifully. The secret to that bakery-style rise? Filling each muffin cup almost to the top and only filling every other cup in the muffin tin so they have room to expand and lift while baking.
These muffins are perfect for breakfast, a mid-morning snack, or a quick grab-and-go treat. Since they freeze well, taste amazing warm, and are a simple way to bring a little bakery magic into your gluten free kitchen.
Why you’ll love these gluten free triple berry muffins:
Bakery-style tops – Tall, golden, and perfectly domed.
Loaded with berries – Every bite is bursting with juicy fruit.
Soft and tender crumb – Moist and fluffy thanks to the well known 1-1 gluten free flours.
Easy to make – Simple ingredients, big results.
Customizable – Swap in your favourite fruit to mix and match the flavours.
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Baking Powder
- Vanilla Bean Paste or Vanilla Bean Extract
- Salt
- Sugar
- White Chocolate Chips
- Raspberries (fresh or frozen)
- Eggs
- Buttermilk: I personally like to use powdered buttermilk and mix that up for the recipe. This is because they do not have a tiny amount of buttermilk at the store, so I will be wasting a lot. The buttermilk powder allows me to get that flavour and not shy away when I would like to use it.
- Sour Cream
Tools
Storing
Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
For longer storage, freeze the muffins in a freezer-safe bag or container for up to 2 months. After that, thaw at room temperature or warm them in the microwave for about 20 seconds for that fresh-from-the-oven taste.
Gluten Free Triple Berry Muffins
Ingredients
- 275 Grams Fruit – I used Strawberries, Raspberries and Blueberries
- 360 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 295 Grams Sugar
- 14 Grams Baking Powder
- 1 Gram Salt
- 2 Eggs
- 3 Grams Vanilla
- 175 Grams Buttermilk
- 117 Grams Sour Cream
- Extra Berries for the tops
Instructions
- In a bowl, whisk together eggs, vanilla, buttermilk and sour cream.2 Eggs, 3 Grams Vanilla, 175 Grams Buttermilk, 117 Grams Sour Cream
- In a large bowl, stir together all the dry ingredients.360 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 295 Grams Sugar, 14 Grams Baking Powder, 1 Gram Salt
- Slowly combine the dry ingredients with the wet ingredients until just combined.
- Add in the fruit and mix until evenly mixed.275 Grams Fruit – I used Strawberries, Raspberries and Blueberries
- Cover the bowl with plastic wrap and let it sit for 30 minutes.
- Preheat the oven to 425F. Prepare your muffin tin with muffin liners in every other vessel and set aside.
- Fill the muffin liners almost all the way to the top. Push extra fruit into the top of the muffins.Extra Berries for the tops
- Put in the oven for 7 minutes at 425F.
- Then drop the temperature to 350F for 18 minutes.
- Remove from the oven and let cool for 15 minutes before removing them to finish cooling on a cooling rack. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
