wheat-free raspberry muffins

Sometimes you just need a sweet, warm, fluffy muffin to make everything better and Saturday morning I needed just that. While L'il E squealed in delight eating his Cheerios and banana in almond milk I browsed bleery-eyed through several of my fave cookbooks. I decided on Gwyneth's recipe for Blythe's blueberry muffins in My Father's Daughter, but given my wheat-free restrictions a little experimenting was in order. To my surprise I created a very yummy muffin that was light and airy to boot!


[print_this]Wheat Free Raspberry Muffins

You'll need:

  • 8 tbsps butter (that's one stick), melted and cooled
  • 2 eggs
  • 1/2 cup milk (I used homo milk)
  • 2 cups all purpose flour (instead, I used 1 cup oat flour and 1 cup spelt flour)
  • 3/4 cup granulated sugar (next time I will use only a 1/2 cup)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2.5 cups blueberries (we didn't have blueberries so I used 2 cups raspberries)

Then you:

  1. Preheat oven to 375F
  2. Whisk melted butter, eggs and milk together in a small bowl and set aside.
  3. In another bowl mix together flour, sugar, baking powder and salt.
  4. Stir wet ingredients into dry ingredients and don't over mix, this produces tough muffys.
  5. Fold in raspberries or blueberries, whatever you're using.
  6. Bake for 25-30 minutes or until golden.


Eat warm. They won't last long!