Deliciously Tender Berry Muffins (Gluten-Free, Sugar-Free, Dairy-Free)
Indulge in the delightful flavors of these deliciously tender berry muffins that pay homage to the classic recipes of yesteryears while catering to modern dietary needs. Inspired by the beloved Northwest Berry Cookbook, this version is entirely gluten-free, sugar-free, and dairy-free, making it the perfect treat for those with allergies or anyone looking to enjoy a healthier baked good. With a wonderful balance of wholesome ingredients, these muffins are not only easy to make but also bursting with fruity goodness. Ideal for breakfast, snacks, or dessert, they are sure to satisfy your cravings without compromising your dietary preferences.
N/A
Servings
80
Calories
14
Ingredients
Ingredients
gluten-free flour
1 1/2 cups (measured)
cornmeal
1 1/4 cups (measured)
xylitol sugar substitute
1/2 cup (measured)
xylitol sugar substitute (for topping)
1 tablespoon (measured)
cinnamon
1 teaspoon (measured)
xanthan gum
1/2 teaspoon (measured)
baking powder
2 teaspoons (measured)
salt
1/4 teaspoon (measured)
lemon
1 (zest and juice separated)
coconut cream
1/3 cup (measured)
almond milk (unsweetened)
1/3 cup (measured)
eggs
2 (beaten)
Earth Balance natural buttery spread or vegetable oil
1/4 cup (melted)
berries (blueberries, raspberries, etc.)
1 cup (washed and halved if large)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners or lightly grease with oil.
2
In a large mixing bowl, whisk together the gluten-free flour, cornmeal, xylitol, baking powder, cinnamon, salt, and xanthan gum, ensuring there are no lumps.
3
In a separate small bowl, mix the 1 tablespoon of xylitol with 1 teaspoon of cinnamon for the topping, and set aside.
4
In another bowl, combine the coconut cream and almond milk, adding enough liquid to total approximately 3/4 cup. Stir in the lemon juice.
5
Add the eggs and Earth Balance (or vegetable oil) to the coconut cream mixture and mix until well combined.
6
Pour the liquid ingredients into the dry ingredients and stir gently until just combined—do not overmix.
7
Fold in the fresh berries of your choice gently to avoid breaking them.
8
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups.
9
Sprinkle the cinnamon-xylitol mixture generously on top of each muffin.
10
Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
3.5g
Fat
9g
Carbs
1.3g
Protein
1.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What makes these berry muffins unique?
These muffins are unique because they are entirely gluten-free, sugar-free, and dairy-free while remaining tender and delicious, inspired by the Northwest Berry Cookbook.
What is the primary flour used in this recipe?
The recipe uses a combination of 1 1/2 cups of gluten-free flour and 1 1/4 cups of cornmeal.
Is there a sugar substitute used in these muffins?
Yes, the recipe uses xylitol as a sugar substitute in both the batter and the cinnamon-sugar topping.
Are these berry muffins dairy-free?
Yes, they are dairy-free, utilizing coconut cream, almond milk, and Earth Balance natural buttery spread or vegetable oil.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) before baking.
How many muffins does this recipe yield?
This recipe is designed to fill a standard muffin tin with 12 paper liners, yielding 12 muffins.
What kind of berries can I use?
You can use any fresh berries of your choice, such as blueberries or raspberries. Large berries should be halved.
How long do the muffins need to bake?
Bake the muffins for 20 to 25 minutes or until the tops are golden brown and a toothpick comes out clean.
What is the calorie count per muffin?
Each muffin contains approximately 80 calories.
Does the recipe include a topping?
Yes, the muffins are sprinkled with a mixture of 1 tablespoon of xylitol and 1 teaspoon of cinnamon before baking.
Why is xanthan gum included in the ingredients?
Xanthan gum is used to provide structure and binding in gluten-free baking, helping the muffins hold together.
Can I use vegetable oil instead of Earth Balance?
Yes, 1/4 cup of vegetable oil can be used as a substitute for the melted Earth Balance spread.
What role does the lemon play in this recipe?
The recipe uses both the juice and zest of one lemon to add brightness and flavor to the batter.
How much fat is in each muffin?
Each muffin contains approximately 3.5g of fat.
What is the carbohydrate content per serving?
Each muffin provides 9g of carbohydrates.
Is there protein in these muffins?
Yes, each muffin contains approximately 1.3g of protein.
How should I prepare the muffin tin?
You should line the tin with 12 paper liners or lightly grease the cups with oil.
Should I overmix the batter?
No, you should stir the liquid and dry ingredients together gently until just combined to keep the muffins tender.
What should I do with the berries before adding them?
The berries should be washed and, if they are large, halved before being gently folded into the batter.
How much fiber do these muffins contain?
Each muffin provides 1.3g of dietary fiber.
Is almond milk the only milk option?
The recipe specifies unsweetened almond milk, but it is combined with coconut cream to reach a total volume of 3/4 cup.
Do these muffins contain cinnamon?
Yes, cinnamon is used both in the batter (1 teaspoon) and in the topping (1 teaspoon).
How many eggs are required for this recipe?
The recipe requires 2 beaten eggs.
Are these muffins suitable for a vegan diet?
No, this specific version contains eggs, though it is dairy-free.
How much baking powder is needed?
The recipe calls for 2 teaspoons of baking powder.
What is the best way to portion the batter?
You can use a spoon or an ice cream scoop to divide the batter evenly among the muffin cups.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan for a few minutes before moving them to a wire rack.
Does the recipe contain salt?
Yes, 1/4 teaspoon of salt is whisked into the dry ingredients.
Can I use cornmeal in a gluten-free diet?
Yes, cornmeal is naturally gluten-free and adds a wonderful texture to these muffins.
What is the total amount of berries needed?
The recipe requires 1 cup of fresh berries.