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+ servings
A dozen of the gluten-free triple berry muffins, laid out on a cooling rack.
Dairy Free/gluten-free/Refined Sugar Free

Gluten-Free Triple Berry Muffins

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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
SERVES 12 Muffins
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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 2/3 Cup Gluten-Free Flour of Choice
  • 1/2 Cup Almond Flour
  • 3/4 Teaspoon Baking Powder
  • 1-2 Teaspoons Cinnamon You can vary the amount depending on how much of a cinnamon taste you like!
  • 1/2 Cup Sliced almonds optional
  • 2 Eggs
  • 1 Cup Applesauce
  • 1/3 Cup Melted Coconut Oil
  • 1/2 Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 1 1/2 Cups Frozen Mixed Berries
  • 1 Teaspoon Arrowroot Starch or Corn Starch
  • 3/4 Cup Jam 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!