I love the fresh fruit that comes with springtime. Its almost overwhelming all of the fresh and healthy options that come with the spring. I love combining the sweetness of the blueberries with the tart acidity of raspberries for a great flavor profile.
Here's a great recipe that blends fresh blueberries and raspberries with the crunch of almonds, all encased in a moist gluten free muffin. Healthy and tasty! Hope you enjoy!
Servings: 18 muffins
1 oz tapioca flour
3 oz potato starch
2 oz white rice flour
2 oz sweet rice flour
4 oz granulated sugar
2 tsp baking powder
8 oz milk, room temperature
2 eggs, room temperature
1 stick butter, melted
4oz blueberry, rinsed and drained
4oz raspberry, rinsed and drained, sliced in half
2oz blanched almonds
Preheat an oven to 350F. Line a muffin tin with paper cups.
In a small bowl, combine the flours, sugar, and powder. Set aside.
In a medium bowl, whisk the milk and eggs until well combined. Sift in the flour mix, and stir thoroughly. Pour in the butter, and mix until combined. Fold in the berries and the almonds, and pour into individual muffin tins.
Bake for 15 minutes, or until an inserted toothpick comes out clean. Enjoy!