Gluten-Free Triple Berry Muffins

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These muffins are packed with juicy berries and a delicious jam filling, and they’re a must-have for your kitchen (and your taste buds) right now! I experimented with three batches to perfect the texture, so if you’re in the mood for some, I’ve got about 50 in my kitchen waiting for you! But enough chatter, let’s dive into the recipe!

Gluten-Free Triple Berry Muffins

Course Breakfast, Snack
Servings 12


  • 1 2/3 cups gluten-free flour
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1-2 teaspoons cinnamon depending on your taste
  • 1/2 cup sliced almonds optional
  • 2 eggs
  • 1 cup applesauce
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 1/2 cups frozen mixed berries I used raspberries, blueberries, and blackberries
  • 1 teaspoon arrowroot corn starch, or tapioca (to coat the frozen berries)
  • 3/4 cup jam of your choice I used strawberry jam


  • Preheat your oven to 350°F. Line a muffin tin with liners and set it aside.
  • In a bowl, mix together the gluten-free flour, almond flour, baking powder, cinnamon, and sliced almonds. Set this mixture aside.
  • In another bowl, whisk together the eggs, applesauce, melted coconut oil, maple syrup, and vanilla.
  • Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Be careful not to overmix.
  • Toss the frozen berries with the arrowroot, then gently fold them into the batter.
  • Fill each muffin tin with one scoop of batter. Make a small indent with a spoon and add a teaspoon of jam to each muffin. Cover the jam with the remaining batter.
  • Bake for 33-36 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool, then dig in! Store any leftovers in an airtight container in the refrigerator for up to one week. Enjoy!

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