Oh….the muffin saga continues. What shall I make for snack time? Turning to my trusty muffin recipe I try a new variant; raspberry blueberry. Knowing I will get a similar texture to the cranberry blueberry if I use the same easy to dump together recipe. So easy: I think I can almost do it in my sleep! That’s why these fruity muffins are my go to baked snack; they can be quickly throw it together, dependably yummy and it is simple to vary the flavor depending on what fruit is available. I mention all this that so you can feel comfortable making your own version of them. They are always tasty and far cheaper than GF muffins you can buy.
This particular batch of muffins did not disappoint: delicate texture yet slightly crunchy outside with zingy raspberry and sweet blueberry flavors and just enough sugar for me. I used a bag of mixed fruit straight out of the freezer and picked out all the mango pieces leaving blueberries and raspberries -don’t defrost them before adding. Slightly devious but I will enjoy the mango chunks later in a fruit salad. You can buy a bag of whatever berries float your boat or fit your budget
The streusel topping insures that they look gorgeous and adds an extra layer of flavor. There are walnuts in them to so you get some really great nutrients from the fruit, oats and nuts. Not much guilt in eating one of these treats! You can swap the white sugar for coconut palm sugar which is very low as far as raising blood sugar. I love how healthy these muffins are and the envious looks people give me when I chow down on one as they eat some noxious bag of salty/sugary snack full of preservatives and who knows what. People are envying ME and my GF treat…Love It! Much better than the pity party I sometimes face when people hear what I can’t eat anymore.
As always I taste tested a muffin from the batch while they were still warm out of the oven: at the moment of perfection. This version is up there with the cranberry blueberry muffins I am addicted to.
It is smart to freeze any you won’t eat in two days time; a zip lock freezer bag works great.
Raspberry Blueberry Muffins
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp. xanthan gum
¼ tsp. salt
1/2 tsp cinnamon
1 1/3 cup fresh or frozen raspberries and blueberries
1/3 cup chopped walnuts
2 large eggs
½ cup milk, 1 or 2 percent
½ cup canola oil
Topping: Mix the following in a bowl, make sure the butter is in tiny pebbles; use your fingertips to blend.
½ cup rolled oats
¼ cup brown sugar
2 tbsp. almond meal
1½ tbsp. butter
¼ tsp. cinnamon
Directions: Heat your oven to 375 degrees, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 14-16 muffins. I got 16 when I made them.
Mix all dry ingredients in bowl of stand mixer or big bowl Add fruits and walnuts; stir to coat them with dry mix. Combine milk and oil. Beat in eggs, add vanilla. Add liquids to big bowl; stir just until blended. It is a very thick batter.
Fill muffin pans 2/3 full. I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with the topping. Press it in a bit so it won’t all flake off after baking. Bake 21-23 min until golden brown. Do not over bake or they will taste dry. Remove immediately from the pans and cool on a rack. They freeze well for a few weeks, if they last that long. Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.
Brown Rice Flour Mix base mix
(This mix is the same as King Arthur’s blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour