Ingredients:

  • 2 cups (240g) gluten-free all-purpose flour
  • 1/2 cup (100g) sugar (or coconut sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk (dairy or almond milk)
  • 1/4 cup (60ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (75g) mixed berries (fresh or frozen)
  • 1 teaspoon cinnamon (optional)
  • 1/4 cup (35g) chopped nuts (e.g., walnuts or pecans, optional)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease or line the muffin tin with paper liners.
  2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, salt, and cinnamon (if using).
  3. In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients; mix until just combined (don't overmix!).
  5. Gently fold in mixed berries and nuts, if using.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean or with just a few crumbs.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.