Gluten-Free Farmhouse Blackberry Muffins

Wild blackberries grow abundantly at Mossygoat Farm like they do in most of western Oregon. While we try (notice the word try) to have them not take over the world, we do love our blackberries here. In fact, they are one of my favorite foods. They are also high in Vitamins C, K, and E, as well as being high in fiber, low in sugar, and rich in phytonutrients. Blackberries act as the gateway plant for many beginning foragers who initially may not associate blackberries with foraging. Blackberries are easy to identify and most locals recognize them as being safe to eat in abundance.

Here on the farm, most blackberries get processed into jam or flat frozen and saved for later use. However, baking with fresh blackberries is a joy and each year I come up with new recipes to try. This year my obsession has been Gluten-free Farmhouse Blackberry Muffins. These delicious muffins are gluten-free and easily made casein-free. They are made with softened oats and feature an oat strudel topping. Enjoy!

If you desire to go straight to printable recipe click here.

Oat Strudel Topping Ingredients:

• 1/4 cup melted butter or ghee

• 1/4 cup certified gluten-free rolled oats

• 1/4 cup coconut sugar or dark brown sugar

• 1/8 tsp. ground cloves

Muffin Ingredients:

• 1 1/4 cup milk

• 1 cup certified gluten-free rolled oats

• 1 cup gluten-free all-purpose flour blend

• 2 tsp. baking powder

• 1 tsp. cinnamon

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 3/4 cup granulated sugar

• 2 eggs

• 1/4 cup melted buter or ghee

• 2 Tbsp. maple syrup

• 1 tsp. vanilla extract

• 1 cup blackberries (thawed and drained if using frozen)

Step One: Make Strudel Topping

To make the oat strudel topping, melt the butter in a pan on the stove over low. (Mossygoat Farm is microwave free so we will always have stove top instructions). Add the oats, coconut sugar or brown sugar, and the ground cloves. Stir to combine and set aside in a cool place or refrigerate until needed.

Step Two: Soak Oats in Milk

In a small bowl, combine oats and milk and let sit at room temperature for 20 minutes.

Step Three: Mix Muffin Batter

Preheat Oven to 400℉

In large bowl, combine gluten-free flour blend, baking powder, cinnamon, baking soda, and salt. In a small bowl, cream together the melted butter or ghee, sugar, eggs, maple syrup, and vanilla. Add the egg mixture and the soaked oats to the flour mixture and stir to combine. Gently fold in blackberries.

Step Four: Prepare Muffin Cups

Prepare 12 muffin cups and divide batter evenly. Sprinkle with topping.

Step Five: Bake and Enjoy

Bake muffins at 400℉ for 20-24 minutes or until toothpick inserted in middle comes out clean. Remove from oven and and cool for 15 minutes. Remove muffins from pan after 15 minutes and finish cooling on a wire rack.

Substitutions and Recipe Notes:

• Any brand or homemade gluten-free all-purpose flour blend will work for this recipe. Do not substitute coconut or almond flour. If the gluten-free all-purpose flour does not include xanthan gum, add 1 teaspoon.

• Raw goat milk was used in the muffins above, but any milk or non-dairy milk substitute will have similar results.

• Butter and ghee are preferred for the recipe because of their natural buttery taste. However, melted coconut oil or melted margarine can be used for the topping and melted coconut oil, margarine, or vegetable oil can be substituted for the muffins.

Yield: 12

Author: Kimberly at Mossygoat Farm

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Gluten-Free Farmhouse Blackberry Muffins

This simple and seasonal muffin recipe features softened oats as well as an oat strudel topping with a touch of cloves. It's sure to delight!

Prep time: 25 MinCook time: 22 MinTotal time: 47 Min

Ingredients

Topping

• 1/4 cup melted butter or ghee
• 1/4 cup certified gluten-free rolled oats
• 1/4 cup coconut sugar or dark brown sugar
• 1/8 tsp. ground cloves

Muffin

• 1 1/4 cup milk
• 1 cup certified gluten-free rolled oats
• 1 cup gluten-free all-purpose flour blend
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup granulated sugar
• 2 eggs
• 1/4 cup melted butter or ghee
• 2 Tbs. maple syrup
• 1 tsp. vanilla extract
• 1 cup blackberries. Thaw and drain if using frozen.

Instructions

1. Topping: In a small bowl combine the melted butter or ghee, oats, coconut or brown sugar, and ground cloves until blended. Refrigerate until needed.
2. For muffins: In a small bowl, combine milk and oats and let stand for 20 minutes at room temperature.
3. Preheat Oven to 400℉
4. In large bowl, combine gluten-free flour blend, baking powder, cinnamon, baking soda, and salt.
5. In a small bowl, cream together the melted butter or ghee, sugar, eggs, maple syrup, and vanilla.
6. Add the egg mixture and the soaked oats to the flour mixture and stir to combine.
7. Gently fold in blackberries.
8. Prepare 12 muffin cups and divide batter evenly. Sprinkle with topping.

Notes

Any brand or homemade gluten-free all-purpose flour blend will work for this recipe. Do not substitute coconut or almond flour. If the gluten-free all-purpose flour does not include xanthan gum, add 1 teaspoon.

Raw goat milk was used in the Mossygoat Kitchen, but any milk or non-dairy milk substitute will have similar results.

Butter and ghee are preferred for the recipe because of their natural buttery taste. However, melted coconut oil or melted margarine can be used for the topping and melted coconut oil, margarine, or vegetable oil can be substituted for the muffins.