Gluten Free Berry Muffins

It is soup weather.  What goes wonderful with soup is… muffins.   This is a fluffy, fruit filled gluten free muffins perfect for such occasions.

  • 1 egg
  • 1/2 cups water or milk
  • 1/2 cup butter or margarine
  • 1 3/4 cups all purpose gluten free flour (Cup4Cup flour)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 t. baking powder
  • 1 t. ground cinnamon
  • 1/2 t. salt
  • frozen or fresh berries (blueberries, blackberries and raspberries– strawberries don’t do so well)

Mix all the ingredients together including some of the berries (leave some for a later step).

Let it sit for short while (about 10 minutes)

Add spoonfuls of the batter into muffin tins (about 3/4 full).

Take some of the leftover berries and place them on top of the batter (about 3 berries).  Gently push the berries into the batter so that they don’t fall off during the baking process.

Bake at 400 degrees for 20-25 minutes (until the tops are golden brown).

 

Ooops!! There is a muffin missing.

Let cool a short time and then enjoy!!

 

 

They are delicious still a touch warm with a pat of butter in the middle.  

Watch them disappear!!

This post is participating in a bloggy party @ Have a Daily Cup of Mrs. Olson
Recipe adapted and inspired from here.

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