Gluten-Free Mixed Berry Muffins (2024)

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ByMeganPosted onJune 28, 2024June 28, 2024

These gluten-free mixed berry muffins are on the table in under 30 minutes and bursting with fresh raspberries, blueberries, and blackberries. Topped with a sweet and crunchy gluten-free streusel, they are perfect for breakfast or a snack.

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Why you’ll love this recipe

It’s quick. This gluten-free mixed berry muffin recipe is ready in under 30 minutes, making it great for a last minute breakfast or brunch recipe.

No mixer required! In our house, gluten-free muffins are a breakfast favorite because they’re so easy to make without any special equipment. Just grab a few mixing bowls and a whisk, and you’re all set!

It’s gluten-free. You will not believe that these berry muffins with streusel are gluten-free! They’re fluffy and light, without any grittiness! Plus, the gluten-free streusel on top is crunchy, buttery and delicious!

Ingredients

Ingredient Notes

Mixed berries. I used a combination of blueberries, raspberries and blackberries making this a triple berry muffin. I prefer fresh berries since frozen berries have more moisture and tend to streak the batter more easily. Use any combination of berries. If your blackberries are large, you may want to cut them in half. I typically leave raspberries and blueberries whole.
Gluten-Free Flour – Use a high-quality gluten-free flour blend like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. You’ll need to divide the amount in the recipe card. You toss one tablespoon of the gluten-free flour with the berries to help prevent them from sinking to the bottom of the muffins, and then the rest is used in the dry ingredient mixture.
Eggs – I use large eggs, which weigh 100g (50g each) with the shell on.
Milk – I used whole milk in this recipe, but any type of milk can be used, including dairy or non-dairy alternatives like almond milk or oat milk.
Vegetable oil – If you don’t have vegetable oil, use a neutral-flavored oil like canola or sunflower oil.

Tossing the berries in a bit of flour helps prevent them from sinking to the bottom of the muffins, ensuring an even distribution of fruit in every bite.

Step-by-Step instructions

You won’t believe how quick you can get these triple berry muffins on the table with just a few simple ingredients. Here you’ll find some step-by-step photos and instructions to help you see the recipe at various stages. It’s not the full recipe, but there to help you see the consistency of the muffin batter, how much to fill up the muffin cups, and the texture of the gluten-free streusel.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Can I use frozen berries instead of fresh?

Yes, you can use frozen berries directly from the freezer without thawing them first. Thawing the berries can release excess moisture, which might make your muffins too wet and affect their texture. Just fold them into the batter while still frozen.

Can I make these muffins dairy-free?

Absolutely! Simply replace the milk with a non-dairy alternative such as almond milk, soy milk, or oat milk. You can omit the streusel or use a dairy-free butter alternative, like Earth Balance.

expert tips

For best results, use a kitchen scale to measure your gluten-free flour blend. If you don’t have a scale, fluff the flour with a spoon, scoop it into your measuring cup, and level it off with a knife. This prevents overpacking and ensures accurate measurement.
Make sure all your ingredients, especially eggs and milk, are at room temperature before starting. This ensures a smoother batter and helps the muffins rise more evenly.
Use a cookie scoop or measuring cup to evenly portion out the batter into the muffin cups. This helps ensure that all muffins bake at the same rate and are uniform in size.
To check for doneness, lightly press the top of the muffin with a finger. If the muffin springs back, it’s done! If it sinks in, the muffins need longer to bake. You can also use a toothpick inserted into the muffin to check for wet crumbs (done) or raw batter (not done), but with juicy berries it is sometimes hard to tell with the toothpick method.

Storage instructions

Storage: Store leftover muffins in an airtight container or a sealable plastic bag. They will stay good at room temperature for 2-3 days. If you need to store them for a longer period, you can refrigerate them for up to a week, but be aware that refrigeration might slightly affect their texture. For the best preservation, freezing is recommended.

Freezing option: To freeze muffins, individually wrap each muffin in plastic wrap or aluminum foil. Then place the wrapped muffins in a resealable freezer bag or an airtight container. This method allows you to store the muffins in the freezer for several months without losing flavor or texture. It’s a great way to have a convenient, ready-to-eat breakfast or snack on hand.

Reheating instructions: To thaw frozen muffins, you can microwave them directly from the freezer for 25-30 seconds until they are warm. Alternatively, let them sit at room temperature for about an hour to soften. If you want to warm muffins stored at room temperature, microwave them for about 10 seconds until just warmed through.

More gluten-free muffins to try

All MUFFINS

Gluten-Free Banana Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Zucchini Muffins

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.