Gluten Free Blackberry Muffins
This gluten free muffin recipe is a quick and easy one! You can easily use any canned fruit to make this the desired flavor you want! We made these in winter when fresh berries were not available and the canned fruit works great here! These gluten free muffins smell delicious and come out of the oven with a beautiful blackberry swirl color! Enjoy Josie
If you are looking for a recipe with fresh blackberries try these Gluten Free Blackberry Scones!
2 cups Josie’s Best GF Muffin & More Mix
½ tsp salt
¼ tsp baking soda
1 tsp baking powder
½ cup of butter of choice (regular salted or dairy free is fine)
1 15oz can of blackberries packed in light or heavy syrup*
1 TBS turbinado sugar (optional)
*We used Oregon Specialty Fruit Blackberries packed in light syrup.
Light syrup = less sugar & less sweet
Heavy syrup = more sugar & more sweet
Preheat oven to 350
Line a muffin tin with muffin liners
Mix Muffin & More, salt, baking soda, and baking powder in mixing bowl and set aside.
In another bowl, mix eggs, butter and entire can of fruit well.
Add flour mixture to the fruit mixture and mix with just a few strokes to fully combine….. but don’t overdo it!
Fill muffin tins with batter and optional to sprinkle tops with turbinado sugar.
Bake for about 25 mins or until a toothpick inserted into the middle of one muffin comes out with only a few moist crumbs.