Gluten-Free Blackberry Muffins | With Apple Juice
This Gluten-Free Blackberry Muffin recipe loaded with fresh Blackberries and delicious Apple juice will become your breakfast regular this summer. There’s nothing more fulfilling than buying fresh seasonal fruits from the Farmer’s markets. Typically, you’ll find plump blackberries between June-August. This summer, on your trip to the Farmer’s market, load up on these delicious berries and make these delectable treats.
What pairs well with Blackberries?
Blackberries pair well with fruits like:
- Apples
- Blueberries
- Apricots
- Oranges
- Raspberries
- Strawberries and
- Mangoes
The flavors and spices that work well with Blackberries include:
- Vanilla
- Ginger
- Cloves and
- Cinnamon
About This Recipe
Here is a list of special ingredients used in this recipe:
- Natural Apple Juice: I’ve paired fresh blackberries with Natural Apple Juice. The use of apple juice not only adds a fresh, fruity flavor but also makes the Gluten-Free Blackberry Muffins a tender and moist texture. In case you don’e have apple juice, you may use orange juice or milk in the same proportion.
- Brown Sugar: I’ve used Brown sugar in this recipe for the warm, rich taste and moisture. If you prefer cane sugar, you can use it in the same proportion.
- Quinoa Flour: Quinoa flour works as a thickener and binding agent in gluten-free recipes. However, some people find a slight after-taste in it. You may substitute it with Oat Flour, Brown Rice Flour, Almond Flour, or Coconut flour in the same proportion.
How to Make Gluten-Free Blackberry Muffins | with Apple Juice?
Ingredients:
- 1 cup Fresh Blackberries
Dry Mixture:
- 1 cup Sorghum flour Gluten-Free
- ¼ cup Almond Flour
- ¼ cup Quinoa Flour
- ¼ tsp salt
- 1 tbsp Baking Powder
Wet Mixture:
- ¾ cup sugar
- 1 egg Organic
- ¼ cup Vegetable oil
- ¾ cup Apple Juice
- ¼ Unsalted Butter
- 1 tsp Vanilla Extract
Step by Step Process: Make the Dry Mixture
In a mixing bowl, sieve together Sorghum flour, Almond Flour, Quinoa Flour, baking powder, and salt and keep aside.
Step by Step Process: Make the Wet Mixture
- If the butter is not at room temperature, soften the butter in a microwave for 20 seconds.
- In another mixing bowl, whisk together butter and oil. (Pic #1)
- Add in brown sugar and apple juice. (Pic #2)
- Add in the egg and mix well. (Pic #3)
- Add the vanilla extract and mix all ingredients well. (Pic #4)
Step by Step Process: Prep the Berries
- Thoroughly wash the blackberries in cold water, strain and roughly chop them into halves or one fourths.
- In a small bowl add 2-3 tbsp of the flour mixture and 2 tsp of brown sugar. Mix well.
- Add the chopped fruit to the mixture to lightly coat the berries with this flour and sugar blend.
Step by Step Process: Make The Batter
- Add the wet mixture into the dry flour mix in three portions. Blend them well.
- To this batter, gently fold in the prepared berries.
Step by Step Process: Baking
- Preheat oven to 350F. Grease a muffin tray with butter/ vegetable oil. (Pic #8)
- Spoon the batter into the muffin tray. (Pic #9)
- Bake for 12-14 minutes or until the tops of the muffin tops are slightly golden. (Pic #10)
- Turn off the oven and let the muffins site inside for another 5 minutes before taking them out.
- Transfer muffins to a cooling rack and let them cool for 10 minutes.
- Drizzle some honey and Enjoy with a cup of Tea/ Coffee.
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Delicately Crisp Gluten-Free Eggless Banana Blueberry Muffin Recipe
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Gluten-Free Blackberry Muffin with Apple Juice
This Gluten-Free Blackberry Muffin recipe loaded with fresh Blackberries and delicious Apple juice will become your breakfast regular this summer.
Equipment
- 1 Whisk
Ingredients
- 1 cup Fresh Blackberries you can also use Frozen
Dry Mixture
- 1 cup Sorghum flour Gluten-Free
- ¼ cup Almond Flour Gluten-Free
- ¼ cup Quinoa Flour
- ¼ tsp Salt Iodized
- 1 tbsp Baking Powder Gluten-Free
Wet Mixture
- ¾ cup Brown Sugar Organic
- 1 Egg
- ¼ cup Vegetable oil
- ¾ cup Apple Juice
- ¼ cup Unsalted Butter Organic
- 1 tsp Vanilla Extract Pure
Instructions
Step by Step Process: Dry Mixture
- In a mixing bowl, sieve together Sorghum flour, Almond Flour, Quinoa Flour, baking powder, and salt and keep aside.
Step by Step Process: Wet Mixture
- If the butter is not at room temperature, soften the butter in a microwave for 20 seconds.
- In another bowl, add butter, brown sugar, apple juice, oil and whisk together.
- Add in the egg and vanilla extract and mix well.
Step by Step Process: Berry Prep
- Thoroughly wash the blackberries in cold water, strain and roughly chop them into halves or one fourths.
- In a small bowl add 2-3 tbsp of the flour mixture and 2 tsp of brown sugar. Mix well.
- Add the chopped fruit in the misture to lightly coat the berries with this flour and sugar blend.
Step by Step Process: The Batter
- Add the wet mixture into the dry flour in three portions. Take care to blend the ingredients well.
- To this batter, gently fold in the prepared berries.
Step by Step Process: Baking
- Preheat oven to 350F. Grease a muffin tray with butter/ vegetable oil.
- Spoon the batter into the muffin tray.
- Bake for 12-14 minutes or until the tops of the muffin tops are slightly golden.
- Turn off the oven and let the muffins sit inside for another 5 minutes before taking them out.
- Transfer muffins to a cooling rack and let them cool for 10 mintes.
- Enjoy with a cup of Tea/ Coffee.