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