Gluten Free Triple Berry Muffins
These gluten free triple berry muffins are moist, fluffy, and packed with a mix of juicy berries. A bakery-style treat that’s perfect for breakfast, snacking, or anytime you crave something sweet!
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!