Gluten-Free Tuesday: Berry Muffins Recipe Recipe

Name: Gluten-Free Tuesday: Berry Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (2 cups) white rice flour; 2.5 ounces (1/2 cup) sweet rice flour; 2.75 ounces (1/2 cup) potato starch; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon xanthan gum; 1 1/4 cups milk; 2 large eggs; 3/4 cup oil; 2 teaspoons vanilla extract; 1 1/2 cups fresh blueberries, washed and picked over; 1 cup diced strawberries; 1/2 cup fresh raspberries; 10.5 ounces (1 1/2 cups) granulated sugar; non-stick gluten-free cooking spray

Servings: persons

8 ounces (2 cups) white rice flour
2.5 ounces (1/2 cup) sweet rice flour
2.75 ounces (1/2 cup) potato starch
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 1/4 cups milk
2 large eggs
3/4 cup oil
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, washed and picked over
1 cup diced strawberries
1/2 cup fresh raspberries
10.5 ounces (1 1/2 cups) granulated sugar
non-stick gluten-free cooking spray

1
Preheat oven to 375u00b0F. Line muffins pans with paper cupcake liners or spray pans with non-stick gluten-free cooking spray.
2
In large bowl, whisk together white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum. In small bowl, whisk together eggs, milks, oil, and vanilla. Add wet ingredients to dry. Whisk together until a batter forms, about 30 seconds. Add granulated sugar. Whisk to combine. Switch to a rubber spatula and gently fold in berries.
3
Fill prepared muffin cups about 2/3 full. Bake until muffins are golden brown and cake tester inserted into the center of muffins comes out clean, about 20 to 25 minutes.
4
Transfer muffins to wire rack to cool. Store muffins in an airtight container for up to three days or freeze once cooled.

1144

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces (2 cups) white rice flour, 2.5 ounces (1/2 cup) sweet rice flour, 2.75 ounces (1/2 cup) potato starch, 1 tablespoon baking powder, and more.

Yes, Gluten-Free Tuesday: Berry Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Tuesday: Berry Muffins Recipe

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