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Gluten-Free Blackberry Muffins


a plate with fresh blackberry muffins displayed.

The Benefits

Blackberries: These dark, juicy berries are packed with antioxidants, vitamins, and fiber which may help boost immune and cognitive health, aid in digestion, and promote healthy skin, while potentially reducing the risk of chronic diseases.

Antioxidants – Vitamin C, E & K – Manganese


Lemon: This vibrant yellow citrus fruit is high in vitamin C which is known to improve immune health along with many other vitamins and minerals that assist in weight management, promote digestion and support skin health.

Vitamin A, B6 & C – Fiber – Iron – Potassium


Cinnamon: This special spice that is created from the dried inner bark of a Sri Lankan cinnamon tree may help lower blood sugar and blood pressure, boost metabolism, fight cancer and protect the brain.

Antioxidants – Calcium – Magnesium – Potassium

The Recipe

Ingredients

2/3 cup oat milk

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 3/4 cup gluten-free all purpose flour

2 tsp baking powder

1 tsp cinnamon

pinch of salt

6 tbsp unsalted butter, room temperature

2/3 cup granulated sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

1 1/4 cup fresh blackberries, halved

2-3 tbsp coarse sugar, for sprinkling + optional


Instructions

1) Preheat oven to 375F and prepare muffin tin by lining with 12 paper liners.

2) Prep the milk: In a large glass or measuring cup, combine oat milk and lemon juice. Allow to sit for at least 5 minutes before using.

Don't forget to zest the lemon before juicing!

3) Create the dry mixture: In a medium mixing bowl, thoroughly whisk together flour, baking powder, cinnamon and salt until smooth and no clumps are present.

4) Create the wet mixture: In a large mixing bowl and using an electric mixer, beat the butter and sugar together until smooth. About 1 minute. Beat in 1 egg at a time then add vanilla extract. Scrape down the sides of the bowl.

5) Form the batter: With the electric mixer on low speed, slowly combine half the dry mixture then half the oat milk/lemon juice concoction. Rest of the dry mixture then rest of then tonic. Slowly incorporate to avoid clumps but avoid over mixing.

6) Add the star ingredient: Gently fold in fresh blackberries and lemon zest.

7) Time to bake: Fill muffin tins 2/3 way and sprinkle a pinch of coarse sugar on top. Bake for 25-30 minutes until a toothpick comes out clean.

8) Enjoy!

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