Gluten-Free Blackberry Muffins
Breakfast Snacks Pacific Northwest Baked Goods Lunchbox Recipe Meal Prep Recipe Quick Breads and Muffins
I have a large patch of vining blackberries and marionberries that grow up my fence and onto the support wires above. Each year they produce an abundance of beautiful berries that I need to freeze or use as they ripen on the vines. Grazing on these antioxidant-rich berries all day during the hot summer feels wonderful too. Some days I'll only eat the raspberries, blackberries, marionberries, and cherries growing on my property until dinnertime! These muffins are a great way to use some of the blackberry harvest, but you can use any type of berry in this recipe in place of the blackberries if needed!
Ingredients
Dry Ingredients
2 cups
sorghum flour
½ cups
tapioca flour
2 teaspoons
cinnamon
2 teaspoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
½ cups
warm
water
½ cups
maple syrup
½ cups
whole milk greek yogurt
⅓ cups
avocado oil
2 teaspoons
psyllium husk powder
2 teaspoons
vanilla extract
2 large
eggs
Other Ingredients
1½ cups
blackberries