Gluten-Free Blackberry Muffins with Orange Recipe
Ingredients
WET INGREDIENTS:
- 1/2 cup honey
- 1/3 cup greek yogurt
- 3 eggs
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 3 tablespoons oil (light olive is my fave)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
DRY INGREDIENTS:
- 1-1/2 cups oat flour
- 1-1/2 cups almond flour
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blackberries (fresh or frozen)
Orange Glaze:
- 1/2 cup powdered cane sugar
- 3 teaspoons orange juice
Instructions
- Preheat oven to 425°F. Line your muffin pan with cupcake liners and lightly spray with non-stick spray.
- Zest and juice one large orange or two small oranges.
- In a large mixing bowl or stand mixer, add the wet ingredients, including honey, sour cream, eggs, orange juice, oil, orange zest, vanilla extract, and almond extract. Mix with an electric hand mixer or whisk until well combined.Add the dry ingredients, including oat flour, almond flour, tapioca flour, baking powder, baking soda, and salt. Stir until evenly mixed. Allow the batter to rest for five minutes.
- Gently fold in the frozen or fresh blackberries until evenly distributed throughout the batter.
- Fill the muffin cups nearly full with batter with a large cookie scoop or ice cream scoop. Allow the batter to mound higher in the middle. Add several chopped blackberry pieces to the top of each muffin.To get a higher dome on the muffins, bake at 425°F for 5 minutes. Leave the muffin tin in the oven, reduce the heat to 350°F, and bake for 12-14 minutes or until the muffin tops are lightly brown. Allow to cool on a wire rack.
- In a small bowl, whisk together the powdered cane sugar and orange juice until smooth. Adjust the consistency by adding more sugar or juice as needed. Once the muffins have cooled, drizzle the orange glaze over the tops of the muffins and add some additional orange zest.
Video
Notes
Cottage Cheese Texture: If you choose to use cottage cheese, be sure to blend it to remove the curdled texture before adding it to the batter. Otherwise, the white curds will be visible in the muffins.
Batter Consistency: Allowing the batter to rest after you mix in the dry ingredients will give the baking powder to activate and make the dough lighter and fluffier.
Heat Boost: Baking the muffins at the higher temperature for the first five minutes will help create the bakery-style high dome on top of the muffins.
Did you make this recipe?Please let me know in the comments below how it turned out :)