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.