Berry muffins are some of my favorites! This recipe is almost foolproof; I think the greek yogurt in there keeps everything light and fluffy. I often make these using a blend of almond and rice flours (my favorite blend for gluten free baking), but spelt flour is also amazing.
While spelt does indeed have some gluten, this ancient grain is less processed than wheat. Many with less severe gluten allergies find that they are able to enjoy spelt products without the uncomfortable side effects of wheat. Spelt also ‘mimics’ the texture and taste of wheat very closely and is a great alternative flour.
That extra sprinkle of sugar on top makes these muffins look so pretty.
I made both mini and regular sized versions of these. Be sure to adjust the baking time for your mini-muffins and bake for only 10-12 minutes.
1 1/2 cup almond flour
1 cup rice flour
(you can also totally change your flours and do 2 3/4 cups spelt flour instead of the rice and almond flours)
1 tsp baking soda
2 tsp baking powder
1/4 tsp nutmeg
3/4 cup blond coconut sugar (can substitute raw organic sugar if you don't have the other)
1/2 cup melted raw butter
1 generous cup plain, unflavored yogurt - such as greek yogurt (throw in extra if you want)
1 1/2 cup mixed blueberries and blackberries (I used frozen, but fresh would be even better!)
2 tsp vanilla extract
Preheat oven to 375 degrees.
In a large bowl sift flour, baking soda, baking powder, nutmeg and salt. Set aside.
In another large bowl whisk together sugar, melted butter, one cap full of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries (reserving 1/2 cup) to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle your choice of sugar over top.
Bake 20 to 25 minutes and allow to cool completely.