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.
