King author flours gluten free blackberry muffins
  • Prep Time:
    20 minutes
  • Cook Time:
    25 minutes
  • Serves:
    6
  • Perfect For:

Description

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!

  • 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
  1. PREHEAT oven to 375°F.
  2. LINE a 6-count muffin pan with paper liners or SPRAY with cooking spray.
  3. PLACE 3/4 cup King Arthur Flour Gluten Free All-Purpose Baking Mix into a medium bowl.
  4. ADD 1/3 cup sugar.
  5. ADD 1/4 teaspoon salt and ADD 1/8 teaspoon nutmeg.
  6. STIR to combine and SET ASIDE flour mixture.
  7. CRACK 1 large egg into a medium bowl.
  8. ADD 1/2 cup milk of choice.
  9. ADD 1/4 cup melted butter or 1/4 cup neutral oil.
  10. ADD 1/2 teaspoon vanilla extract.
  11. WHISK to combine.
  12. ADD egg mixture to flour mixture and STIR until thoroughly combined.
  13. FOLD IN 1 package (6 ounces) blackberries.
  14. DIVIDE batter equally between muffin cups.
  15. SET ASIDE muffins.
  16. PLACE remaining 1 teaspoon sugar into a small bowl and ADD 1 teaspoon cinnamon.
  17. STIR to combine and SPRINKLE over muffins.
  18. BAKE 20 – 25 minutes or until golden brown and a toothpick inserted comes out clean.
  19. COOL in pan about 5 minutes.
  20. REMOVE muffins from pan and SERVE warm or TRANSFER to wire rack to COOL completely.
Calories 184
Total Fat 46.00 g
Saturated Fat 2.00 g
Cholesterol 42.00 mg
Sodium 192.00 mg
Total Carbohydrates 34.00 g
Dietary Fiber 4.00 g
Protein 4.00 g