It is berry season! I lived in Maine for three years when I was a little girl. I remember picking blueberries right off the bush and plopping them straight into my mouth. I love that sweet and tart explosion when the berries are just right.
One Morning in Maine by Robert McCloskey was one of my all-time favorite childhood books. Not only does Sally lose her tooth but she too picked blueberries. I adored the illustrations.
Fresh berries also make me think of the beach. Stopping at the farmer’s markets in Rhode Island with my mom, where she would load up on fresh fruits and veggies. When I got to pick something out, I’d head straight for the honey sticks. Those little tubes were so delish.
There is just something about berries that make me feel home.
These Summer Berry Muffins are Top 8 Free. No wheat, peanuts, eggs, dairy, soy, or nuts. Whenever I make a batch I keep about four on the counter and I throw the rest in the freezer for on the go breakfasts and snacks. They don’t take much effort and you probably have everything you need right in your pantry – except perhaps the fresh berries, luckily, they are everywhere right now!
#AllergicToEverything® Summer Berry Muffins
These muffins are food allergy friendly, top 8 free, and packed with the flavors of summer. You can freeze the extras for on-the-go snacks and they are delish warm from the oven!
- 2.5 cups gluten-free flour
- 1 1/4 cups light brown sugar, packed
- 1 tablespoon ground flaxseed
- 1.5 teaspoons baking powder (cornstarch-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup avocado oil
- 2 flax eggs (2 tbsp ground flax + 4 tbsp warm water)
- 3/4 cup warm water
- 2 teaspoons bourbon vanilla
- 1 teaspoon lemon extract (or 1/2 lemon freshly squeezed)
- 1 cup raspberries, blueberries, and/or blackberries (rinsed & patted dry)
- 1/2 lemon Zest from 1/2 lemon (optional)
Preheat the oven to 350ºF.
Line a 12-muffin tin with paper liners.
Whisk together the dry ingredients in a large mixing bowl.
Combine the wet ingredients by whisking them together in a bowl.
Combine the wet and dry ingredients, mix thoroughly until it is smooth.
Add your berries and lemon zest (if using) and stir gently just until combined.
Spoon into lined muffin cups. I usually use a tablespoon to do this.
Bake for 23 to 25 minutes, until golden-brown & firm. Test for doneness with a toothpick or cake tester, it should come out clean.
Allow the muffins to cool for about five minutes, then remove them onto a wire rack and let them finish cooling.
Feel free to eat one while they are warm from the oven - so delish!
Don’t forget you can freeze extras for on-the-go breakfasts & snacks.
- I use Hain Pure Foods Featherweight Baking Powder (it is gluten and corn-free)
- Freeze the extras for on-the-go breakfasts and snacks. I used to throw these in my bag on the way to school and they would be perfectly defrosted by the time I arrived!
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