Julie’s Gluten-Free Huckleberry Muffins
One of my favorite things to do while I’m on summer holidays in the Kootenays in BC is to pick
huckleberries so that I can make huckleberry muffins. Although I tend to eat Paleo/grain free most of
the time, these are one of the treats I make an exception for. You can easily substitute the huckleberries
for blueberries or saskatoons.
1 ¾ cup gluten free flour (I use Cloud 9 All Purpose Baking Mix)
½ tsp sea salt
1 tsp baking soda
1 ½ tsp wheat and corn free baking powder
½ tsp cinnamon
½ cup avocado oil
1 cup unsweetened coconut beverage (I use the So Delicious brand)
1 tsp vanilla extract
1 cup coconut palm sugar
2 cups of huckleberries fresh or frozen (I like muffins with lots of berries but you easily
- Preheat the oven to 350° and line a 12 cup muffin pan with muffin liners.
- Combine the gluten-free flour, baking powder, baking soda, sea salt and cinnamon in a large bowl. Mix together the eggs,
avocado oil, vanilla, coconut beverage, and sugar in a separate bowl and slowly add to the dry
ingredients, stirring as you go.
- Once the batter has mixed, fold in the berries and scoop into the muffin liners. Bake at 350° for 28 minutes or until cooked through (an inserted toothpick comes out clean).
- Let cool for a few minutes and enjoy (my favorite way is with ample organic butter!)