Gluten-Free (Or Not) Triple Berry Muffins

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. 

The list of ingredients for your Gluten-Free (or Not) Triple Berry Muffins…

• Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative. The final texture may be a bit more crumbly but still delicious.
• Baking powder – Baking powder contributes to a lighter, fluffier texture in baked goods. I use Otto’s brand. Contains no cornstarch and is non-GMO. Carried at Whole Foods, Sprouts or purchased on Amazon.
• Baking soda – For this recipe, you’ll need both baking soda and baking powder. The baking soda contributes to a slightly tangy flavor, while the baking powder helps to maintain a desired flavor profile. Also, the baking soda can help create a softer, chewier texture, while the baking powder contributes to a lighter, fluffier texture. It’s a true balancing act.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 
• Ground cinnamon – Adds a warm spicy-sweet flavor.
• Milk – Whole milk is recommended but reduced-fat milk should be okay.
• Egg – Lightly beaten. A large or extra-large egg can be used.
• Unsalted butter – Melted. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
• Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
• Mixed fresh berries  – Diced fresh strawberries, blueberries and raspberries.
• Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.

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! 

A few notes on the late addition of 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.”

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

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.

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