A light and fluffy muffin that’s bursting with berries AND jam?! Sign me up! My Gluten-Free Triple Berry Muffins are jam-packed with so much flavor (literally) that they should be called “stuffins” rather than “muffins.” 😉 That’s not my best joke, but this may be my best muffin recipe yet. Plus, in addition to being gluten-free, these muffins also happen to be dairy-free as well!
Let’s be honest: the words “healthy” and “muffins” don’t always go together. Traditionally, muffins are packed with butter, sugar, conventional flour, and a ton of accompanying calories. Now, I am not one to count calories (it’s why you don’t see nutritional information on my blog!) But, calories can, in certain circumstances, be a helpful tool to help us measure which foods are helping us meet our nutrient and caloric needs. And when it comes to traditional muffins, they tend to be higher in calories and lower in nutrients, making it a delicious, albeit not the healthiest, choice for breakfasts.
Now, is that to say that muffins are a bad choice every now and then? Heck no! I love a delicious bakery-style muffin every now-and-then. Why? Because I truly believe that ALL foods are on limits. Yes, foods can be both healthy and delicious, but sometimes it just feels good to eat something that isn’t necessarily healthy, but is absolutely delicious. And if that’s your MO, I say: permission granted.
But back to my Gluten-Free Triple Berry Muffins. These muffins are so unbelievably fluffy, you would have no idea that they’re gluten-free! And there’s no secret to making them this fluffy, either. Just the right combination of ingredients will yield the fluffiest muffin, every time. Gluten-free or not. 🙂
What You Need to Make These Fluffy, Jammy Muffins
You’ll need a few different ingredients to make these muffins, some that may be pantry staples, and some that may not be. And you know what? That’s okay! These muffins are worthy of each and every ingredient.
Gluten-Free Flour: One of the best parts about this recipe? Pick your favorite gluten-free flour and use it here! Really, any gluten-free flour will work well in this recipe, but I used my favorite Bob’s Red Mill 1:1 Gluten-Free Flour.
Almond Flour: Almond flour is one of my favorite gluten-free flours, because it’s high in healthy fats and plant-based proteins, and is grain-free.
Baking Powder: Baking powder will help these muffins rise!
Cinnamon: A pinch of cinnamon is an essential spice in any good muffin recipe. Don’t skip this!
Sliced Almonds: The nuttiness of the sliced almonds tastes SO GOOD with the berries and the jam. Trust me when I say that you don’t want to skip this!
Eggs: Yes, eggs are necessary in this recipe. You’ll need two of them, and unfortunately they cannot be substituted with flax eggs. To my vegan friends, I’m sorry, but I recommend trying my Chocolate Almond Butter Swirl Muffins instead!
Apple Sauce: When combined with the eggs, apple sauce helps to make these muffins fluffy. It’s true!
Coconut oil: You’ll need melted coconut oil for this recipe. You can use either refined or unrefined – both work here!
Maple Syrup: Maple syrup helps to add the natural sweetness that makes these muffins so yummy.
Vanilla Extract: And, of course, you need vanilla extract for any good muffin recipe!
Frozen Mixed Berries: In this recipe, I used a blend of raspberries, blackberries, and blueberries. But, you can use whatever berries you’d like!
Arrowroot Starch or Corn Starch: A little bit of starch is needed to coat the frozen berries, so that your muffins don’t turn purple or blue once they melt! You can use arrowroot starch or corn starch – either one works!
To make these muffins, start by preheating your oven to 350 F and lining a muffin tin with liners.
Next, mix together the dry ingredients (minus the arrowroot or corn starch) in a bowl, and set aside. In another bowl, mix together the wet ingredients then pour into the bowl with the dry ingredients. Mix to fully combine, but be careful not to over mix – over-mixing is a recipe for dense muffins, which we definitely don’t want!
Once the batter is mixed, toss your frozen berries in the arrowroot starch or corn starch and add it to the batter.
Using a cookie scoop, fill each muffin tin with one scoop of batter. Then, use a spoon to make a small indent into each muffin and fill it with a small teaspoon of jam. Cover with the remaining batter, then bake for 33-36 minutes, or until a toothpick comes out clean.
Once your muffins are done, serve them immediately, or store them in an airtight container in the fridge for up to one week. Enjoy!
If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
A light and fluffy muffin that's bursting with berries AND jam?! Sign me up! My Gluten-Free Triple Berry Muffins are jam-packed with so much flavor (literally) that they should be called "stuffins" rather than "muffins." 😉 That's not my best joke, but this may be my best muffin recipe yet. Plus, in addition to being gluten-free, these muffins also happen to be dairy-free as well!
1 Muffin Tin This All-Clad one is a staple in my kitchen!
1 2/3CupGluten-Free Flour of Choice
1-2TeaspoonsCinnamonYou can vary the amount depending on how much of a cinnamon taste you like!
1/3CupMelted Coconut Oil
1 1/2CupsFrozen Mixed Berries
1TeaspoonArrowroot Starch or Corn Starch
3/4CupJam of Choice
Start by preheating your oven to 350 F.
Next, line a muffin tin with muffin liners and set aside.
In a medium sized bowl, mix together the gluten-free flour, almond flour, baking powder, cinnamon, and sliced almonds. Then, set aside.
In another bowl, whisk together the wet ingredients: the eggs, applesauce, melted coconut oil, maple syrup, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as it will result in tough muffins.
In a separate bowl, combine the frozen berries with the arrowroot starch or corn starch until the berries are fully coated in the starch. Then, add the berries to the batter.
Using a cookie scoop or spoon, carefully place one scoop of batter into each muffin tin.
Then, using a spoon, press an indent into the batter to create a small well.
Fill the well with jam, then top again with some of the remaining batter. Repeat until all the muffins are finished.
Bake for 33-36 minutes, until the tops of the muffins are golden brown and a toothpick comes out clean.
Once cool, serve immediately or store in an airtight container in the fridge for up to one week. Enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!