Thursday, October 6, 2011

Mini Blackberry Muffins (Gluten-Free and Dairy-Free)

Gluten-free dairy-free mini blackberry muffins
Can you believe it's October?  I know I can't.  Everything has been just a little bit crazy here in FoodWise land and the poor little blog has suffered for it.  My love and I went on vacation for a week, then to two weddings in two weeks.  And then my office flooded.  And then off to Michigan for a family visit.  Somehow it went from August to October, and I didn't notice.  Yeesh!

It's raining here in Seattle and I miss summer.  I miss the warmth and the sun and the fruit.  Usually I love fall (my name is Autumn, after all) but the summer was so cool in the Pacific Northwest that I'm not ready for the bone-chilling damp of fall, winter and spring.

But like it or not, it is fall, and that means it's time for muffins!

I'm going to admit a little secret: I baked these muffins at least a month ago with blackberries fresh from the bushes.  We take Duncan the dastardly dachshund to Magnuson Park several times a week to play with the other puppies, and once you leave the dog portion of the park, its 350 acres are covered in blackberries!

Muffin Reason #2

I know it's no longer blackberry season but I guarantee these muffins will be lovely with frozen berries of any sort.  I had great fun creating these muffins and I know you'll love eating them!

What resources did I use, you ask?  I started with Ratio by Michael Ruhlman and looked at his Basic Quick Bread/Muffin Batter recipe.  The theory behind Ratio is that these recipes work, no matter what, because they contain the correct ratio of fat to to liquid to flour.  Now, GF baking is its own special beast, so I used Gluten-Free Girl's flour mix ratio: 70% whole grain, 30% starch.

Easy peasy.  Get to it!

Mini Blackberry Muffins (Gluten-Free and Dairy-Free)

3 oz sorghum flour
3 oz brown rice flour
1 oz tapioca flour
1 oz potato starch
4 oz sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon xanthum gum
8 oz almond milk (or any non-dairy milk)
4 oz eggs (2 large eggs)
4 oz grapeseed oil (or any neutral oil)
1 1/2 cups of blackberries

Preheat oven to 350 degrees F.

Combine flours, sugar, salt and baking powder.
  1. Whisk together eggs, milk and oil and combine with dry ingredients.  Gently mix in blackberries.
  2. Fill prepared mini-muffin tins to top and bake 14 minutes or until a toothpick comes out clean.
  3. Cool and serve with tea or coffee.


    1. Just found these on Healthy Aperture and can't wait to make them! Love Duncan too...what a cutie!

    2. My scale isn't very good for weighing small amounts of things like flours. Do you have the cup equivalents for them? I found your recipe through Once A Month Mom.

    3. Hi Jen, I don't have the cup equivalents but I'm sure you could guestimate. Quickbreads like muffins are very forgiving. I'd try tapioca and potato starch to equal a quarter cup and sorghum and brown rice flour to equal 3/4 cup. It won't be exact because weight and volume don't equal each other. Good luck!

    4. I just made these with wild blackberries. I realized part way through the baking that I had forgotten to add the salt, and they were still good. I imagine they will be even better with the salt! I did have to substitute 1:1 arrow root starch for the tapioca starch, because tapioca makes me very ill. I don't think the substitution made a big difference. I think I might like them a tad bit sweeter next time, so I might increase the sugar a bit. I will try it with blueberries too. Thanks for the recipe!

    5. Just FYI, I also made them in the regular size muffins, and they were nicely done in 25 minutes.