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Half of a gluten free mixed berry muffin on a plate with a pat of melted butter on it with additional muffins and fresh berries on the plate.
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Gluten-Free Mixed Berry Muffins

These gluten-free mixed berry muffins are on the table in under 30 minutes and bursting with fresh raspberries, blueberries, and blackberries. Topped with a sweet and crunchy gluten-free streusel, they are perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins

Ingredients

Gluten-Free Streusel Topping:

  • 1/2 cup gluten-free flour - 70g
  • 1/4 cup granulated sugar - 50g
  • 1/4 cup light brown sugar - 50g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter - melted

Gluten-Free Muffin Batter:

  • 9 oz mixed berries - 250g, about 2 cups total; raspberries, blueberries, and blackberries
  • 2 cups gluten-free flour blend - 280g, divided, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
  • 1 cup granulated sugar - 200g
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole milk - 120g, 4 fl oz, room temperature
  • 2 large eggs - 100g, room temperature
  • 1/2 cup vegetable oil - 113g
  • 1/2 tablespoon vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Prepare the Streusel Topping:

  • In a small bowl, whisk together the gluten-free flour, granulated sugar, light brown sugar, ground cinnamon, and salt.
  • Pour in the melted butter and mix with a fork until crumbs form.
  • Chill the streusel in the refrigerator while you continue with the muffin batter.

Prepare the Muffin Batter:

  • Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
  • In a small bowl, toss the mixed berries with 1 tablespoon of the gluten-free flour blend. Set aside.
  • In a large bowl, whisk together the remaining gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
  • Gently fold in the mixed berries.

Assemble and Bake:

  • Use a cookie scoop or measuring cup to portion out the batter into the prepared muffin tin, filling each cup almost to the top.
  • Sprinkle the streusel topping evenly over the batter in each muffin cup.
  • Bake at 400°F (200°C) for 15-17 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients are gluten-free. 
  • This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flours will work in this recipe as I have not tested them and different brands of flour will vary greatly. 
  • For a smoother batter and better rise, bring your eggs and milk to room temperature before mixing.
  • Use a cookie scoop or measuring cup to evenly fill the muffin cups, ensuring consistent baking and muffin size.

Nutrition

Calories: 325kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 208mg | Potassium: 147mg | Fiber: 3g | Sugar: 28g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
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