Name: gluten-free (or not) triple berry muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 1/2 cups Bob's Red Mill gluten-free 1-to-1 flour or regular flour ((168 grams gf flour)); 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 teaspoon ground cinnamon; 3/4 cup milk; 1 large or extra-large egg, lightly beaten; 8 tablespoons unsalted butter, melted ((1/4 pound / 1 stick)); 1 teaspoon pure vanilla extract; 1 cup mixed fresh berries ((diced strawberries, blueberries, raspberries)); 3/4 cup granulated sugar

As you guys know, I’m always on the lookout for really good gluten-free foods to make at home. There are times that there is just no other way …you have to make it happen on your own. Introducing Gluten-Free (Or Not) Triple Berry Muffins!

These tri-berry muffins are an awesome Ina Garten classic and they’re just as yummy when made with gluten-free flour! It’s a fact.

Super easy batter…

This couldn’t be easier. Sift the dry ingredients into a large bowl.
Mix the wet ingredients in a smaller bowl.
Just be sure to hold off on adding the sugar … it is blended in later with the fruit.
Add the liquid to the dry, give it a quick stir and that’s it.
No mixer required on this one.

The original recipe for these yummy treats can be found in Ina Garten’s cookbook, Barefoot Contessa At Home.

Not only did I make the flour swap (Bob’s Red Mill Gluten-Free 1-to-1 All-Purpose Flour) but also cut the recipe in half so that the yield is now a dozen medium-sized muffins.

Of course, if you prefer you can switch up the berries on this. If you don’t care for raspberries, that’s okay. Just don’t use them and make up the difference with the strawberries and blueberries so that the total is still one cup.

Call me crazy but I was even thinking that throwing a few mini chocolate chips into the mix would be amazing!

Finally! Time to add that sugar…

When I first made these muffins, I thought it was odd that the sugar was added as a final step with the berries. Turns out that by using this method, the muffin exterior has a surprising crunch to it.

Ina explains it best. Take a look at this excerpt from her book …”A cookbook that I turn to often is Sarah Leah Chase’s Open House Cookbook. She made these muffins for me one day and explained that the cook at her specialty food store on Nantucket – after a late night! – accidentally forgot to add the sugar to the batter. She threw it in at the last minute and realized that the muffins came out with a delicious crunchy outside. I love when accidents turn out better than the original.”

You’ll be using a standard muffin tin that’s been prepared with paper liners.

Fill each cup about three-quarters of the way so that the batter is evenly distributed among all twelve.

These guys will hang out in the oven for about 25 minutes or until the tops are nicely browned. Use a cake tester or a toothpick to see if it comes out clean.

Your Gluten-Free (Or Not) Triple Berry Muffins are ready!

These muffins are best enjoyed while still warm from the oven. They will keep well for several days.

To refresh that crunchy exterior, simply warm them in the oven for a minute or two.

5 from 3 votes

gluten-free (or not) triple berry muffins

Adapted from Ina Garten in Barefoot Contessa At Home

Delicious either way - with gluten or without. Literally bursting with flavor from strawberries, blueberries & raspberries with a yummy crunchy exterior.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 12 muffins

Author Rosemary Stelmach

Ingredients

1 1/2 cups Bob's Red Mill gluten-free 1-to-1 flour or regular flour (168 grams gf flour)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 cup milk
1 large or extra-large egg, lightly beaten
8 tablespoons unsalted butter, melted (1/4 pound / 1 stick)
1 teaspoon pure vanilla extract
1 cup mixed fresh berries (diced strawberries, blueberries, raspberries)
3/4 cup granulated sugar

Instructions

Preheat the oven to 375°F. Line standard muffin tin with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with a whisk to be sure the ingredients are combined. In another bowl, combine the milk, eggs, melted butter, and vanilla. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t over-mix the batter!
Add the mixed berries along with the sugar and stir GENTLY to combine.
Spoon the batter into the muffin tin to fill the cups about 3/4 of the way to the top. Bake for about 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Best enjoyed while still warm from the oven.

Recipe Notes

The blueberries and raspberries can be left whole unless they are unusually large. Be sure to dice the strawberries.

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