Tuesday, January 14, 2014

Gluten Free Buttermilk Berry Muffins

These muffins are soft and fluffy.  I send them to school with my oldest daughter as a snack to replace the fruit grain bars that contained gluten. If you aren't watching gluten you should be able to sub you regular flour back in for the amount I put here. 

Gluten Free Buttermilk Berry Muffins

2 cups flour (I used Jules GF flour)
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup frozen berries (I used blueberries and raspberries)
1/4 teaspoon salt
3/4 cup buttermilk
1/3 cup canola oil
2 eggs

Combine dry ingredients.


In separate bowl mix together liquid ingredients.
 Add berries to flour mixture
 and mix until coated.
Dump into liquid and mix just until dry ingredients are wet.
Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) I filled mine fairly full. 
Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  
Eat now or freeze for another time.

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7 comments:

  1. Designed DecorJanuary 15, 2014 at 7:19 AM

    Thanks for the great recipe! Pinning too!

    ReplyDelete
  2. Winelady CooksJanuary 15, 2014 at 6:13 PM

    These sound delicious Jenny. I'm glad you're finding delicious gluten free recipes. Pinning/sharing.

    ReplyDelete
    Replies
    1. Jenny.UJanuary 17, 2014 at 10:07 AM

      Thank you. I think it certainly helps I have the basic knowledge of cooking techniques to help us on the journey to GF!

      Delete
  3. UnknownJune 9, 2014 at 12:00 PM

    These look scrumptious and I wish I had one right now! Carrie, A Mother's Shadow

    ReplyDelete
  4. UnknownJanuary 4, 2016 at 10:06 PM

    I was looking for a gluten free blackberry muffin recipe and found this one. Just made it and although they look nice, they have absolutely no flavor and no one in the house will eat them :-(

    ReplyDelete
  5. Crema CakesFebruary 4, 2016 at 3:17 PM

    Just made these! I added a teaspoon of cinnamon and a teaspoon of pure vanilla extract. They turned out VERY well! They don't have an overpowering flavour of rice four either! I used my own blend of brown rice flour, xanthum gum, and tapioca starch for flour.

    Thanks so much!

    PS: I'm not gluten-free, I made these for others. I'd make them for myself they taste so good!

    ReplyDelete
  6. Crema CakesFebruary 4, 2016 at 3:19 PM

    Just made these! I added a teaspoon of cinnamon and a teaspoon of pure vanilla extract. They turned out VERY well! They don't have an overpowering flavour of rice four either! I used my own blend of brown rice flour, xanthum gum, and tapioca starch for flour.

    Thanks so much!

    PS: I'm not gluten-free, I made these for others. I'd make them for myself they taste so good!

    ReplyDelete

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