Easy Gluten-Free Grab & Go Huckleberry Muffins
These easy gluten-free grab & go huckleberry muffins are the perfect snack or breakfast on the go! My kids love them, and so does everyone else! No one even knows they are gluten-free except for me! You can’t go wrong with these muffins! Regular flour can be substituted 1:1 as well!
Why Make These Easy Gluten-Free Grab & Go Huckleberry Muffins?
They aren’t too sweet, but just sweet enough. You can have them for breakfast, or a slightly sweet snack. They satisfy that muffin craving every time! Not only are they quick and easy to throw together, but they are very delicious. With huckleberries (or your favorite berry of choice) they are one of my kids favorite snacks!
In this recipe I use a mix of gluten-free all purpose flour, and oat flour. You could use only the all-purpose flour, but when you mix it with oat flour, it gives them more protein, and adds more flavor. As I also mentioned, you can also swap the flour 1:1 for regular wheat flour and they will turn out just as good!
This is a snack that is easy to grab and eat on the go, which is a must when you have kids and live on a homestead! We can just grab one and head outside to do chores.
How to Make Easy Grab & Go Gluten-Free Huckleberry Muffins:
Tools needed:
- Stand Mixer – (optional) but makes mixing faster and easier!
- Measuring cups & spoons – to make sure you measure ingredients correctly.
- 2oz cookie scoop – for scooping batter into the muffin pan
- Muffin pan – I love my cast iron muffin pan, but any muffin pan will do!
- Muffin liners – these are optional of course, but they make clean-up a breeze!
Ingredients Needed:
- Gluten-free all purpose flour – (substitute for regular flour if desired.)
- Gluten-free oat flour – adds extra protein and flavor.
- Sugar (or coconut sugar)
- Butter
- Eggs
- Milk
- Huckleberries (blueberries or any other berry is fine too if you don’t have huckleberries.)
- Baking powder – make sure to use aluminum-free baking powder!
- Vanilla extract – I like to make my own, but I was out when I made this recipe so I just used lemon extract instead!
- Salt – I always use Redmond’s Real Salt in all of my cooking and recipes!
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Steps for Making Gluten-Free Huckleberry Muffins:
Step 1: Preheat oven to 350F. Gather all of your ingredients and measure out the dry ingredients and add them to the bowl of the stand mixer. Turn it on low just to mix them together and then turn it off.
Step 2: Measure out all wet ingredients and add them to the stand mixer. Don’t add the huckleberries yet.
Step 3: Before adding the huckleberries, add one tablespoon of gluten-free flour to them and make sure they are all coated. Once they are coated in flour you can gently fold them into the batter.
Step 4: Use the cookie scoop to fill the muffin liners. They should be about 3/4 of the way full, usually this is one heaping cookie scoop.
Step 5: Place them in the preheated oven and bake for 15-20 minutes, until the tops turn slightly golden. You can test to see if they are done with a toothpick, if it comes out clean, they are done!
Step 6: Let them cool, and enjoy! Store them in an airtight container on the counter for a couple days, or in the fridge for up to a week.
These muffins won’t last long in your house, they will be devoured before they have a chance to go bad! This is one of my favorite from-scratch snack recipes, my kids are asking me to make these over, and over again!
Easy Gluten-Free Grab & Go Huckleberry Muffins
Equipment
- Stand Mixer optional
- Measuring cups & spoons for measuring ingredients
- Glass Measuring Cup for measuring liquids
- Muffin Pan
- Muffin Liners
- 2oz Cookie Scoop for putting batter into muffin pan
Ingredients
- 1 cup gluten-free all purpose flour + 1 tablespoon for mixing with berries
- 1/2 cup gluten-free oat flour
- 3/4 cup coconut sugar you can use regular granulated sugar instead if you'd like
- 1/3 cup melted butter
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup frozen huckleberries (blueberries, raspberries, etc are fine too)
Instructions
- Preheat oven to 400F and gather all ingredients
- Measure dry ingredients and add them to the bowl of the stand mixer. Mix on low until incorporated.
- Measure and add all wet ingredients to stand mixer and mix until fully combined.
- Add 1 tablespoon of flour to berries, completely coating them. Add them to the mixture and gently fold them in.
- Put muffin liners in muffin pan, and then use the cookie scoop to scoop the batter into the muffin pan.
- Bake in preheated oven for 15-20 minutes, or until they start to turn slightly golden on top. Insert a toothpick in, and if it comes out clean they are done!
- Let them cool, and enjoy. They can be stored in an airtight container on the counter for a couple days, or in the fridge for up to a week!
Notes
FAQ About Huckleberry Muffins
What if I don’t have any huckleberries?
You can use blueberries, or even raspberries if you want instead of huckleberries.
Can I use regular wheat flour instead of gluten-free?
Yes, you can substitute the flour with the same measurements.
