Yield: 12
Author:
Gluten-Free Farmhouse Blackberry Muffins

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.