These gluten-free mixed berry muffins have a tender crumb, juicy pockets of raspberries, blueberries, and blackberries, and a buttery streusel that bakes golden and crunchy. The batter comes together in one bowl with no mixer required, and you can go from prep to oven in about 10 minutes.
Why You’ll Love this Recipe
- No mixer needed. Everything comes together in two bowls with just a whisk and a spatula.
- The streusel topping. It bakes up golden and crunchy and makes these taste like a bakery muffin.
- Tall, bakery-style domes. Filling the cups almost to the top and baking at 400°F gives you that high rise that gluten-free muffins often miss.
Ingredient Notes
- Mixed Berries – A blend of blueberries, raspberries, and blackberries gives the best texture and flavor. Fresh berries are preferred; frozen berries add extra moisture and can streak the batter. If your blackberries are large, halve them so they bake evenly. Blueberries and raspberries do not need to be cut.
- Gluten-Free Flour – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. I haven’t tested other blends, so results may vary. Reserve 1 tablespoon of the flour to toss with the berries before folding them into the batter.
- Eggs – Use large eggs.
- Milk – Whole milk is used here, but any dairy or plant-based milk (almond, oat, soy) can be substituted.
- Vegetable oil – Substitute a neutral oil like canola or sunflower if needed.
Toss the Berries in Flour First
Coat the berries in 1 tablespoon of gluten-free flour before folding them into the batter to prevent them from sinking and to ensure fruit in every bite.
Recipe FAQs
Yes. You can use frozen berries directly from the freezer without thawing. Thawing releases extra moisture that can make muffins too wet and affect texture, so fold frozen berries into the batter while still frozen.
Yes. Use a plant-based milk such as almond, oat (certified gluten-free), or soy. For the streusel, use a dairy-free butter substitute or skip the streusel and sprinkle turbinado sugar on top instead.
Expert Tips
- Use a kitchen scale. Gluten-free flour is sensitive to measurement; too much flour often causes dense muffins. If you don’t have a scale, fluff the flour, spoon it into the cup, and level with a knife.
- Bring eggs and milk to room temperature. Cold ingredients can cause uneven mixing and reduce rise. Let them sit 20–30 minutes before starting.
- Use a cookie scoop to portion batter. This ensures uniformly sized muffins that bake evenly.
- Check doneness by touch. Press the top gently—if it springs back, the muffins are done. A toothpick can be tricky around berries; if used, insert between fruit pockets and look for moist crumbs rather than raw batter.
Storage Instructions
Room Temperature: Store cooled muffins in an airtight container or sealable bag for 2–3 days.
Refrigerator: Refrigerate up to a week; the texture may firm. Warm slightly before serving.
Freezing: Cool completely, wrap each muffin in plastic or foil, place in a freezer bag or airtight container, and freeze up to 3 months.
Reheating Frozen Muffins: Microwave from frozen for 25–30 seconds, or thaw at room temperature for about an hour. Reheating at room temp usually only needs 10 seconds in the microwave.
Serving Suggestions
Serve warm with a pat of butter. These muffins pair well with savory brunch items or a lighter breakfast like chia pudding. They also freeze well, making them convenient for busy mornings.
Gluten-Free Mixed Berry Muffins
Ingredients
Gluten-Free Streusel Topping:
- ½ cup (70 g) gluten-free flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
Gluten-Free Muffin Batter:
- 9 oz (250 g) mixed berries (about 2 cups total; raspberries, blueberries, blackberries)
- 2 cups (280 g) gluten-free flour blend, divided (reserve 1 tablespoon to coat the berries)
- 1 cup (200 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) kosher salt
- ½ cup (120 g) whole milk, at room temperature
- 2 large eggs (about 100 g), at room temperature
- ½ cup (113 g) vegetable oil
- ½ tablespoon (7 g) vanilla extract
Instructions
Prepare the Streusel Topping:
- In a small bowl, whisk together ½ cup gluten-free flour, ¼ cup granulated sugar, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon kosher salt.
- Pour in 4 tablespoons melted unsalted butter and mix with a fork until crumbly. Chill while you make the batter.
Prepare the Muffin Batter:
- Preheat the oven to 400°F. Line a 12-cup muffin tin with liners or grease with nonstick spray.
- Toss the mixed berries with 1 tablespoon of the gluten-free flour and set aside.
- In a large bowl, whisk together the remaining gluten-free flour, 1 cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
- In a medium bowl, whisk the milk, eggs, vegetable oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and fold until just combined; do not overmix. Gently fold in the floured berries.
Assemble and Bake:
- Portion batter into the prepared muffin cups using a cookie scoop or measuring cup, filling almost to the top.
- Sprinkle streusel evenly over each muffin.
- Bake at 400°F for 15–17 minutes, until tops are golden and a toothpick inserted between berries comes out with a few moist crumbs.
- Cool in the tin 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. Other blends may behave differently.
- Room Temperature Ingredients: Bring eggs and milk to room temperature for a better rise and more even batter.
Nutrition
| Carbohydrates: 47g
| Protein: 4g
| Fat: 15g