People may wonder why I post muffin recipes fairly often. Well, it’s simple: those cute things are so easy to make and so delicious… They are my go to gf snack. They never turn out heavy or gummy: always tender and delightful not to mention healthy. Best of all they taste much better and are cheaper than most readi-made store gf snack bars.
Turning to my trusty muffin recipe I decided to try a new variant; cherry and berry because I got a bag of frozen dark cherries, blackberries, blueberries and raspberries. I was thinking I would get a similar texture to previous berry muffins especially using my basic, easy to dump together, recipe. It’s so easy; I think I can almost do it in my sleep! Plus the frozen berries might actually be of better quality than fresh ones in the produce section at the grocery store right now; it is not berry season yet, hardly seems like spring at the present folks!
I’m emphasizing how simple they are to bake so that you can feel comfortable making your own muffins even if you have never done it before. Why buy them when you can make your own: tasty and far cheaper than GF muffins you can buy? Seriously simple and a big reward; 14-16 tasty treats for less money.
This batch of muffins did not disappoint: delicate texture yet slightly crunchy outside with zingy cherry, blackberry, raspberry and blueberry flavors and just enough sugar for me. I used the bag of mixed fruit I got from Giant grocery store straight out of the freezer -don’t defrost them before adding. I suggest you use a paring knife and chopped up the larger fruits for this recipe. You can buy a bag of what ever berries float your boat or fit your budget. That’s the beauty of this recipe, flexibility.
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 and nuts. Not much guilt in eating one of these treats! You can swap the white sugar for coconut palm sugar as I do: it barely raises blood sugar levels, unlike white sugar. Loving the envious looks people give me whenever I chow down on a berry muffin 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…Loving it! Much better than the pity party I can face when there is nothing safe for me to eat at school or at gatherings.
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 all the other flavors of 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.
Cherry Berry Muffins
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar or coconut palm sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp. xanthan gum
¼ tsp. salt
1 tsp cinnamon
½ tsp. dried ginger
1 1/2 cup fresh or frozen berries
1/2 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 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 but if you make them really full I am guessing it will make a dozen.
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 in a a small bowl. Beat in eggs, add vanilla. Add liquids to big bowl; stir just until blended. It is a very thick batter. If you used the coconut palm sugar be sure to add ¼ cup extra milk.
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 two days.
Brown Rice Flour Mix base mix
(This mix is the same as King Arthur’s basic gf blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
This recipe is a variant of the muffins you will find in Annalise Roberts’ Gluten-Free Baking Classics cookbook.