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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 and on the table in under 30 minutes and bake up with tall, bakery-style domes and juicy pockets of raspberries, blueberries, and blackberries in every bite. The streusel topping adds a buttery crunch that makes them feel special enough for brunch but easy enough for a weekday morning.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Metric - US Customary

Ingredients

Gluten-Free Streusel Topping:

  • ½ cup (70 g) gluten-free flour - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter - melted and slightly cooled

Gluten-Free Muffin Batter:

  • 9 oz (250 g) mixed berries - about 2 cups total - I use a blend of raspberries, blueberries, and blackberries. If your blackberries are large, halve them before using
  • 2 cups (280 g) gluten-free flour blend - divided - 1 tablespoon will be used to coat the berries, the rest goes into the batter
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (12 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • ½ teaspoon (3 g) kosher salt
  • ½ cup (120 g) whole milk - at room temperature
  • 2 (100 g) large eggs - at room temperature
  • ½ cup (113 g) vegetable oil
  • ½ tablespoon (7 g) 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 ½ cup (70 g) gluten-free flour ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon kosher salt.
    A glass bowl with flour and gluten-free melted butter pooled in the center, ready to be mixed for gluten-free streusel.
  • Pour in 4 tablespoons (56 g) unsalted butter that has been melted and slightly cooled and mix with a fork until crumbs form. Chill in the refrigerator while you make the batter.
    A glass bowl with mixed gluten-free streusel topping and a yellow spatula.

Prepare the Muffin Batter:

  • Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
  • In a small bowl, toss 9 oz (250 g) mixed berries with 1 tablespoon of the 2 cups (280 g) gluten-free flour blend. Set aside.
    A glass mixing bowl with blueberries, blackberries and raspberries tossed in gluten-free flour.
  • In a large bowl, whisk together the remaining gluten-free flour blend, 1 cup (200 g) granulated sugar, 1 tablespoon (12 g) baking powder, ½ teaspoon (2 g) baking soda, and ½ teaspoon (3 g) kosher salt.
    A glass mixing bowl with gluten-free flour, granulated sugar, baking soda, baking powder and salt in it before whisking together.
  • In a medium bowl, whisk together ½ cup (120 g) whole milk, 2 (100 g) large eggs, ½ cup (113 g) vegetable oil, and ½ tablespoon (7 g) vanilla extract until smooth.
    A glass mixing bowl with eggs, milk, oil, and vanilla in it before whisking together.
  • Pour the wet ingredients into the dry ingredients and fold until just combined. Do not overmix.
    A glass mixing bowl with gluten-free muffin batter in it being stirred by a rubber spatula.
  • Gently fold in the floured berries.
    A glass mixing bowl with gluten-free muffin batter with raspberries, blueberries and blackberries folded into it.

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.
    An overhead view of a muffin tin filled with 12 muffin liners of gluten-free mixed berry muffin batter before baking in the oven.
  • Sprinkle the streusel topping evenly over each muffin.
    A close up of muffin wells filled with gluten-free muffin batter and topped with gluten-free streusel before baking in the oven.
  • Bake at 400°F for 15-17 minutes, until the tops are golden and a toothpick inserted between the berries comes out with a few moist crumbs.
    An overhead view of 12 gluten-free muffins with streusel baked in a muffin pan.
  • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
    A gluten-free mixed berry muffin with streusel topping surrounded by additional blueberries, raspberries and blackberries.

Notes

  • Gluten-Free Flour: I tested this recipe with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which already contains xanthan gum. I cannot verify other flour blends will work as I have not tested them.
  • Room Temperature Ingredients: Bring your eggs and milk to room temperature before mixing for a better rise and more even batter.

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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