Gluten Free Lemon Blackberry Muffins
Make your own gluten free bakery style muffins at home with juicy blackberries and lemon!
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Servings: 18 muffins
Ingredients
- 2 c. gluten free flour blend
- 1 c. brown rice flour
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 c. sugar
- ¾ c. applesauce
- 6 oz. vanilla yogurt
- 1 c. milk I used vanilla almond milk but you can use any type of milk
- 4 Tablespoons oil
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 2 c. blackberries I cut mine in half
Instructions
- Preheat the oven to 400 degrees. Line 2 muffin tins with liners (9 liners in each tin).
- In a large bowl combine the gluten free flour blend, rice flour, baking powder, cinnamon, baking soda, salt, and sugar.
- In a medium bowl combine the applesauce, yogurt, milk, oil, eggs, vanilla, and lemon extract.
- Whisk until combined.
- Pour the liquid ingredients into the dry ingredients and stir until well combined. The batter will be very thick.
- Carefully fold in the blackberries. Fill 18 muffin cups 2/3 of the way full with the batter.
- Sprinkle the tops with sugar if desired.
- Bake the muffins for 20 minutes. Remove from oven and set the muffin tins on a wire rack to cool completely.
Notes
Adapted from Gluten Free Gigi