I have a long-standing relationship with muffins. I simply adore them. Particularly warm out of the oven, with a melting pat of butter in the middle. Yum-o.
In fact, the year I spent studying abroad in England I found a particularly divine muffin bakery in Covent Garden. Every time I took a dance class in Covent Garden I made a bee-line for Muffinski’s afterwards. Every. Time.
Muffinki’s is all muffins, all the time (It is still there!) Sweet muffins, savory muffins, berry muffins, you name it, they have it. I was in heaven. The muffins were so big they were a meal in and of themselves. I made it my mission to try nearly all of them and I think I came pretty close.
It was a sad day when my year was up and I had to say goodbye to Muffinski’s. And sadder still when I learned I needed to be gluten-free several years later. How was I going to make muffins? Those were the days before gluten-free was cool and long before any gluten-free bakeries popped up. All I had were a bunch of recipes for coconut flour. Talk about a let down.
I’ve been on a mission to find a quality gluten-free muffin recipe, because honestly, most are not. Any gluten free muffins that use just one type of flour just don’t work for me. 100% almond flour = too dense. 100% coconut flour = too dry. 100% cassava flour = too sticky. But, BUT, if I combine these flours = magic.
Any Berry Muffins
Dry Ingredients:
1 cup Almond Flour
½ cup coconut flour
½ cup Cassava flour
1 t cinnamon (or lemon zest for blueberry)
½ t baking soda
½ t sea salt
Wet Ingredients:
3 eggs
½ cup butter/coconut oil
½ cup coconut milk
1/3 cup maple syrup
1 t vanilla
1 cup berries
Instructions:
- Preheat oven to 350 degrees and line a muffin tin with muffin cups (I like these)
- Combine all dry ingredients in a large mixing bowl.
- Whisk together all wet ingredients in a separate bowl.
- Fold in wet ingredients into dry ingredients.
- Gently fold in berries.
- Fill muffin cups 2/3 full and bake for 25-30 minutes.
- Enjoy!
These are moist, squishy, not crumbly and oh-so-good.
Happy 4th of July my friends!
I’m so excited! I was going to hunt for a cassava blend recipe since, I agree, any of these flours solo just don’t cut it. Thank you! =D
You’re welcome Jody! I hope you like them! 🙂
When I posted this photo, I had half a dozen requests for the formula within five minutes a good, basic recipe is a good thing to have at this time of year, when berries and juicy stone fruits are at their best and depending on your surroundings ripening everywhere.
We LOVE this recipe! My daughter is gluten sensitive so we have experimented with a lot of recipes and mixes, and this is by far the best muffin recipe I’ve tried. Since you published it earlier this month, I’ve made it more times than I can count! Works equally well with fresh and frozen berries. I use tapioca flour from Bob’s Red Mill instead of cassava flour. I guess there’s technically a difference between the two, but the substitution works fine for me. Looking forward to experimenting with some savory versions of this recipe!
Colleen, thank you for writing! I’m so glad the recipe is working so well for you! It makes me so happy to hear. I totally hear you on experimenting on so many recipes. Me Too! Thanks for letting me know the tapioca flour was a good replacement too. Keep me posted on your savory endeavors!