Gluten-Free Blackberry-Lavender Muffins
Ingredients
- 3 cups gluten-free flour or unbleached all-purpose flour
- 3/4 cup sugar
- 4-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh lavender
- 2 large eggs beaten
- 1-1/2 cups buttermilk see note
- 6 tablespoons 3/4 of a stick unsalted butter, melted and cooled
- Zest from 1 lemon
- 1-1/2 teaspoon vanilla extract
- 1-1/2 cup fresh blackberries
Instructions
- Preheat oven to 350°F. Grease muffin pans. Recipe will make between 18 and 20 muffins.
- In a large bowl, mix together flour, sugar, baking powder, salt and lavender.
- Make a well in the center.
- Stir in eggs, buttermilk, butter, lemon zest and vanilla extract, being careful not to over mix.
- Gently fold in blackberries into the batter – it’s okay if a few break up. Batter will be “sticky.”
- Fill the muffin cups about three-quarters full.
- Bake for 20 - 22 minutes until lightly golden and a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not over bake.
Notes
* Recipe works well with gluten-free flour (such as Cup4Cup Multipurpose Flour) or all-purpose flour.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Don’t have fresh berries? Use frozen ones straight from the freezer instead – no need to defrost them.
* Can’t find blackberries? Use the same amount of blueberries.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Don’t have fresh berries? Use frozen ones straight from the freezer instead – no need to defrost them.
* Can’t find blackberries? Use the same amount of blueberries.
