These Triple Berry Muffins have a perfectly tender crumb with bursts of all the fresh berries and taste like summer in every bite.

I absolutely love muffins. I don't know why but they have always been a favorite of mine growing up. Whenever most people would get donuts, I would always go for the blueberry muffins.

Early on in our marriage, I got my husband hooked, and I would often find myself making batches of fresh blueberry muffins in the summer. We would go to the local berry farms and pick all the fresh berries just to have the best blueberries for me to bake with.

Of course, we've moved over the years, and now the local berry farms aren't so local, sadly. But that hasn't stopped me from making fresh muffins. I've played around with different combinations over the years with the good fresh berries I could find, and that's where these triple berry muffins come in. They are completely bursting with all the tastes of summer, all wrapped in a perfectly tender muffin that reminds me of a lot of their gluten-filled counterparts.

Ingredients in Triple Berry Muffins

Almond Flour
Tapioca Starch
Psyllium Husk Powder
Brown Sugar
Baking Soda
Salt
Eggs
Oil
Lemon Zest/ Juice
Blueberries
Blackberries
Raspberries

Tips and Tricks

Use a fine ground almond flour - Almond flour is not typically something I use a lot of, but I've found for these muffins it worked best. The berries can hold on to moisture, and the almond flour holds up the best while still yielding a tender crumb for the muffins.

Psyllium Husk Powder - This acts like gluten in these muffins. You can omit it and add an additional ¼ C tapioca starch, but the texture will be slightly different. I recommend sticking with the psyllium husk powder for the best results.

Make sure all your ingredients are at room temperature - I will usually pull everything out about 30 minutes before I plan to bake.

Dairy-free - Good news these muffins are already dairy-free. I've used a light cooking oil in these muffins instead of butter, which helps to yield a moist muffin.

Use non-stick liners - This might sound weird, but I find especially when using almond flour, the baked goods tend to stick more to the baking cups. I like to use these parchment baking cups for these, and I find the liners do not stick as bad to the muffins.

Fresh vs. Frozen Berries

I know it can be hard to find tasty fresh berries at times. You can use either for this recipe. I do recommend letting your frozen berries defrost a bit and draining any excess liquid before adding them to the muffins.

Can you use other berries?

Absolutely! If you can't find or don't like a particular type feel free to mix and match your favorites. I use this combination since they are our families favorites.

How to Make Triple Berry Muffins

These come together really fast, no mixer needed!

Mix the wet ingredients with the sugar.
Mix the remaining dry ingredients.
Add the wet ingredients to the dry.
Fold in the berries.
Bake and enjoy!

How long do these muffins last?

These never last long in our because they get eaten pretty quickly, but they will last about a week when stored in an airtight container at room temperature.

More Breakfast Fun

📖 Recipe

Gluten-free Triple Berry Muffins

Meeta Arora

These Triple Berry Muffins have a perfectly tender crumb with bursts of all the fresh berries and taste like summer in every bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast, Snack

Cuisine American

Servings

Calories 137 kcal

Ingredients

2 C Almond Flour
1 C Tapioca Starch
1 ½ teaspoon Psyllium Husk Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 TBS Light Cooking Oil
4 Large Eggs
½ C Sugar
1 Lemon juiced and zested
1 ½ C Berries of Choice

Instructions

Preheat the oven to 375 degrees and line a muffin pan with liners.
In a small bowl, combine the oil, eggs, sugar, lemon zest and lemon juice and mix.
In another bowl, mix the almond flour, tapioca starch, psyllium husk powder, salt, and baking soda.
Fold the wet ingredients into the dry. Do NOT overmix; lumpy batter helps the texture of the final muffins.
Once you have those combined, fold in the berries.
Spoon the batter into the lined muffin tins, about ¾ way full.
Bake the muffins in the preheated oven for about 15-20 minutes or until a toothpick comes out clean.
Remove them from the oven and transfer them to a wire cooling rack to cool for a few minutes and enjoy!

Notes

Use a fine ground almond flour – Almond flour is not typically something I use a lot of, but I’ve found for these muffins it worked best. The berries can hold on to moisture, and the almond flour holds up the best while still yielding a tender crumb for the muffins.

Psyllium Husk Powder – This acts like gluten in these muffins. You can omit it and add an additional ¼ C tapioca starch, but the texture will be slightly different. I recommend sticking with the psyllium husk powder for the best results.

Make sure all your ingredients are at room temperature – I will usually pull everything out about 30 minutes before I plan to bake.

Dairy-free – Good news these muffins are already dairy-free. I’ve used a light cooking oil in these muffins instead of butter, which helps to yield a moist muffin.

Use non-stick liners – This might sound weird, but I find especially when using almond flour, the baked goods tend to stick more to the baking cups. I like to use these parchment baking cups for these, and I find the liners do not stick as bad to the muffins.

Nutrition

Calories: 137kcal

Keyword berries, berry, gluten free, muffin

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