Gluten-Free Very Berry Muffins

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You can make these Gluten-Free Very Berry Muffins with some common ingredients. They’re quick, classic, and delicious.

3.67 from 3 votes

Very Berry Muffins

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
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Ingredients 

  • cup (130 g) cold butter
  • cup (65 g) sugar
  • 2 large eggs
  • teaspoons (7.5 mL) pure vanilla extract
  • 4 tablespoons (60 mL) milk
  • 2 cups (240 g) gluten-free all-purpose flour
  • 1 cup (150 g) mixed berries (blueberries, raspberries, strawberries)
  • 2 tablespoons (20 g) gluten-free oats

Instructions 

  • Preheat the oven to 360°F. Line a 12-cup muffin pan with paper liners.
  • Beat the butter and sugar together until pale and fluffy. Add the eggs and beat in for 1 minute, then mix in vanilla extract and milk. Add the gluten-free flour to the bowl with all the wet ingredients and mix well. Finally, fold in the blueberries, raspberries, and strawberries, and divide the mixture between the muffin cups. Sprinkle with oats.
  • Bake for 12 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, let cool, and serve.

Nutrition

Calories: 122kcalCarbohydrates: 23gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 27mgPotassium: 46mgFiber: 2gSugar: 8gVitamin A: 76IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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3.67 from 3 votes (2 ratings without comment)

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2 Comments

  1. Elaine Weber-Nelson says:

    HUGE waste of ingredients. Clearly some liquid is missing. Does no one test these recipes before publishing?

    1. Gluten Free & More says:

      Hi Elaine,

      Sorry to hear this didn’t work. Yes, we have multiple recipe developers and they always test their recipes. I’ve reached out to the recipe developer of this recipe and she’s planning to test it again in the next couple days to see if she can determine the issue.

      Thank you