Gluten Free Blackberry Muffins with King Arthur Flour
Bursting with fresh blackberries, these gluten-free blackberry muffins are moist and full of flavor. Made with King Arthur Flour, these muffins are easy enough to whip up even on a weekday morning. Or try them for a warm afternoon snack when you’re craving a healthy treat!
Prep Time:
20 minutes
Cook Time:
25 minutes
Serves:
6
Perfect for:
Packable Snacks
Ingredients
- 3/4 Cup King Arthur Flour Gluten Free All-Purpose Baking Mix
- 1/3 Cup plus 1 teaspoon sugar, divided
- 1/4 Tsp. salt
- 1/8 Tsp. nutmeg
- 1 large egg
- 1/2 Cup milk of choice
- 1/4 Cup melted butter or 1/4 cup neutral oil
- 1/2 Tsp. vanilla extract
- 1 Package (6 ounces) Driscoll's Blackberries
- 1 Tsp. cinnamon
Directions
- PREHEAT oven to 375°F.
- LINE a 6-count muffin pan with paper liners or SPRAY with cooking spray.
- PLACE 3/4 cup King Arthur Flour Gluten Free All-Purpose Baking Mix into a medium bowl.
- ADD 1/3 cup sugar.
- ADD 1/4 teaspoon salt and ADD 1/8 teaspoon nutmeg.
- STIR to combine and SET ASIDE flour mixture.
- CRACK 1 large egg into a medium bowl.
- ADD 1/2 cup milk of choice.
- ADD 1/4 cup melted butter or 1/4 cup neutral oil.
- ADD 1/2 teaspoon vanilla extract.
- WHISK to combine.
- ADD egg mixture to flour mixture and STIR until thoroughly combined.
- FOLD IN 1 package (6 ounces) blackberries.
- DIVIDE batter equally between muffin cups.
- SET ASIDE muffins.
- PLACE remaining 1 teaspoon sugar into a small bowl and ADD 1 teaspoon cinnamon.
- STIR to combine and SPRINKLE over muffins.
- BAKE 20 – 25 minutes or until golden brown and a toothpick inserted comes out clean.
- COOL in pan about 5 minutes.
- REMOVE muffins from pan and SERVE warm or TRANSFER to wire rack to COOL completely.
