Gluten Free Triple Berry Muffins {Dairy Free}

Gluten Free, Dairy Free, Soy Free

Just in time for fresh summer berries, these tender and sweet muffins are bursting with big berry flavor! Ready in under 30 minutes, these muffins are easy to make. Perfect for breakfast, snacks or a treat, you'll feel good serving this healthy recipe to your family!

Why I Love This Recipe

Typically, breakfast muffins put me in mind of autumn mornings, but I love this lighter, summery version of a favorite breakfast treat.

The pillowy, soft texture of Gluten Free Triple Berry Muffins, remind me of angel food cake and berries. They bake up light and fluffy with bursts of rich berry flavor in every bite. Additionally, these muffins are slightly sweet allowing the fresh berry flavor shine.

These allergy friendly Triple Berry Muffins are a family favorite! My six year old son goes through them so quickly, they rarely last more than a day or two if I don't limit him.

I also try to use the least amount of sugar possible to achieve a delicious flavor. Often recipes will call for 1 cup of sugar per 12 muffins, while this recipe uses 1 cup and yields 18 muffins. That's roughly ⅓ less sugar per muffin!

How to make DIY oat flour

Want to make your own oat flour? It is super easy! All you need is a blender or food processor. Start with good quality gluten free oats (rolled, quick, or steel cut is fine). Fill the blender or food processer ½ to ⅔ full and blend until the oats turn into a fine flour. Voila, homemade oat flour!

Why use apple cider vinegar in this recipe?

Don't skip the apple cider vinegar in this recipe! I know it seems like a weird ingredient to add to a muffin recipe, but trust me you won't taste it. Instead of baking powder, I use baking soda which needs an acidic component to create the fluffy rise in these muffins. (Baking powder is often paired with a wheat or corn starch so its not always gluten free, while all baking soda is gluten free).

Let's talk gluten free flour

Using too much or too little gluten free flour will impact the end product.

• The less common mistake in baking is using too little flour which results in an overly moist/soggy product.
• The more common problem is using too much flour. This can be caused by flour being packed too firmly. Or, gluten free flour is sticky and can get quite a bit stuck around the edges of the measuring cup that gets dumped into the mixing bowl.

Leveling method

My favorite method and the one that I use 98% of the time is the Leveling Method: Put the measuring scoop into the flour and scoop a large overflowing scoop. Do not pack the flour. Use the back of a knife to scrape along the top to remove the excess flour. Also, run the knife around the outside of the measuring cup to remove the majority of stuck on flour.

Spoon method

Another commonly used method is Spoon Method: Use spoon to fill the measuring cup. Use the back of a knife to level along the top to remove the excess flour. I use the spoon method only when my flour supply is running so low that I can't get a full scoop.

Storage Instructions

Store these muffins at room temperature up to 4 days. Use an air tight container or food storage bag surrounded by napkins. The air-tight container helps keep the muffins moist. The napkins will absorb any moisture the muffins release to prevent them from being soggy.

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