Easy Gluten-Free Grab & Go Huckleberry Muffins

Prep Time 10

Cook Time 20

Total Time 30

Serving Size 12 muffins

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)

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!

Regular flour can be used in place of the gluten-free flour if desired.

Any type of berry can be used in these muffins.