Ingredients

The following ingredients have 4 Servings
  • 1 ⅔ cup gluten free all purpose flour (I use and recommend Cup4Cup GF flour)
  • 1 ⅓ cup gluten-free quick-cooking oats
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups blackberries (fresh or frozen) (washed and blotted dry and large berries halved)
  • ⅔ cup canola oil
  • ⅔ cup milk or dairy-free milk
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon

Instruction

  • Line standard-size muffin cups with paper liners or grease with nonstick cooking spray. The oven preheats later while the muffin batter rests. (This allows time for the gluten-free starches to soften and hydrate with the liquids.)
  • In a large bowl whisk together the gluten-free flour, oats, both sugars, baking powder, baking soda, and salt. Gently stir in the blackberries.
  • In a small bowl whisk together the oil, milk, egg, egg yolk, and vanilla. Gently combine the wet ingredients into the dry mixture. Stir until no flour pockets remain.
  • Preheat the oven to 375ºF. Divide the batter in the muffin pan, filling them about 3/4 full. If desired, halve any leftover berries and gently press on top. Combine the cinnamon sugar mixture and use a small spoon or teaspoon to sprinkle on the tops. Leave at room temperature while the oven finishes heating.
  • Bake for 20-22 minutes, rotating the pans halfway through, until the tops are set and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
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