What gluten free flour is best for muffins?

This is definitely a topic where everyone seems to have a different opinion. My personal favorites are King Arthur Gluten Free Flour and Bob's RedMill Gluten Free Flour . Both are cup for cup replacements that give these muffins a soft texture without any gritty aftertaste.

How do you make gluten free muffins less dense?

Adding extra moisture to your recipe will usually help if your muffins came out too dense. This can mean adding some apple sauce, extra oil or butter. If your dough looks dry after you've mixed everything in you likely need a bit more moisture. This can happen if the berries aren't very juicy. Any time you are working with a fruit the moisture level can vary. If you use frozen berries you might find that you need a bit less moisture as they will be more moist as they thaw. When you are converting a recipe to gluten free you may also find that you need to lengthen the cooking time. If the muffins seems dense and a bit under cooked it likely needed 5-10 more minutes in the oven.

Can I freeze these muffins?

Yes. Let the muffins cool completely, then freeze them in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.

Can I use frozen blackberries instead of fresh?

Yes. Add them straight to the batter without thawing first. You may want to use slightly less apple sauce, since frozen berries release extra moisture as the muffins bake.

Gluten Free Blackberry Oat Muffins

Name: Gluten Free Blackberry Oat Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup Apple Sauce; 1 tsp. Vanilla Extract; 2 large Eggs; 1/4 cup Granulated Sugar; 1/2 cup Brown Sugar; 2 Tbsp. Honey; 3 Tbsp. Coconut Oil, melted; 3 tsp. Baking Powder; 1 tsp. Sea Salt; 1/2 tsp. Ground Cinnamon; 3/4 cup Milk; 1 1/4 cup Almond Flour; 1 1/4 cup Gluten Free Flour; 1 1/4 cup Gluten Free Rolled Oats; 1 cup Blackberries

Description

These gluten free blackberry oat muffins are soft, lightly sweet, and full of fresh blackberry flavor in every bite. They come together in one bowl and are just as good for a quick breakfast as they are packed away for an on the go snack.

Ingredients

Scale

1/2 cup Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
1/4 cup Granulated Sugar
1/2 cup Brown Sugar
2 Tbsp. Honey
3 Tbsp. Coconut Oil, melted
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
3/4 cup Milk
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Flour
1 1/4 cup Gluten Free Rolled Oats
1 cup Blackberries

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Instructions

Preheat your oven to 350 degrees. Line a muffin tin with liners or grease the tin with coconut oil. Set aside.

In the bowl of your stand mixer add the apple sauce, vanilla, eggs, granulated sugar, brown sugar, honey and melted coconut oil. Blend until mixed together.

In a separate bowl whisk together the baking powder, salt, cinnamon, almond flour, gluten free flour and oats.

Add the dry ingredients to the wet ingredients along with the milk. Blend until just combined. Don't over mix!

Add the blackberries and stir in by hand using a spatula. Don't over stir or you won't have any blackberry chunks left in your muffins.

Bake at 350 degrees for 35 minutes or until the muffins are golden brown and cooked through.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

I used fresh blackberries in this recipe. You can use frozen blackberries, but you may want to reduce the amount of apple sauce you use to about 1/3 cup to account for the moisture frozen blueberries will release when baked.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Muffins
Method: Baking
Cuisine: American