Mixed Berry Crumble Muffins (Gluten-Free / Dairy-Free)

Baking is a form of therapy for me.

When I was in elementary school - my Mom made her dream came true and opened her own artisan bakery. Holidays as a family were spent working for days preparing hundreds of orders for french breads, pastries, dinner rolls, holiday pies, dips, and so much more. Before school, I’d stop at the bakery with my stepdad to say hi to Mom (since she’d been there since 4 am) and have breakfast before school.

It’s not lost on me how unique of a childhood experience it was to be raised in an artisan bakery. I resisted my love of cooking and baking for a long time thinking it wasn’t really my own love - but after too much time resisting my own creativity and passions - I now fully embrace my love for all things food. Especially as a Generator - it’s the best thing I can do for myself and those around me to put energy into things that excite me, fuel me, and make me lose track of time.

These muffins remind me of one’s I used to eat at the bakery as a kid - but I made a few modifications for what feels best in my body these days. If you make them - let me know how they turn out in the comments.

If you’re not in the mood for mixed berry - feel free to use the same recipe base and swap out the mixed berries for another mix-in (blueberries, cherries, apples, lemon poppyseed, dried cranberries, chocolate chips ….).

Mixed Berry Muffin Recipe (Dairy-Free, Gluten-Free)

For Muffins:

Dry Ingredients:

• 2 c. gluten free flour (I used Bob Red Mill’s 1:1 Gluten Free Baking Flour)

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp cinnamon

Other Muffin Ingredients:

• 2 large eggs

• 2/3 c. sugar (option to substitute with swerve or coconut sugar)

• 1/2 c. coconut oil, melted

• 1 c. non-dairy yogurt (I used plain CocoJune yogurt)

• 1 c. mixed berries (or any other kind of mix-in!)

  • with fresh berries - wash and pat dry

  • with frozen berries - fully thaw, drain excess liquid, and pat dry

Directions:

1. Preheat oven to 425F. Line muffin pan with paper baking liners.

2. Whisk dry ingredients together in a bowl.

3. In mixer (w/ paddle attachment) or separate bowl - beat eggs and sugar together until light and fluffy.

4. Slowly add in the oil.

5. Slowly add 1/2 the floor mixture and 1/2 the yogurt. Mix until combined. Add remaining flour and yogurt. Mix, scrape down the sides, and mix until combined.

6. Stir in the mixed berries with a spatula.

7. Scoop muffin batter evenly into lined mufifn tin.

8. Top muffins with crumb topping (see recipe below).

9. Bake for 10 minutes at 425F. Bake another 10-15 minutes at 375F until golden brown and a toothpick check comes out clean.

10. Let muffins cool for a few minutes before removing - then enjoy!

For Crumb Topping:

• 1/3c. brown sugar (option to substitute with coconut sugar or swerve)

• 1/2 c. gluten free baking flour

• 1 tsp. cinnamon

• 1/8 tsp. salt

• 1/2 c. oatmeal

• 1/2 c. pecans

• 1/2 c. butter, softened (i used coconut oil or try vegan butter for a dairy-free option)

1. Mix all dry ingredients.

2. Add softened butter until crumbly.

3. Do not overmix.

Let me know how your muffins turn out, and if you find an irresistible mix-in combination!

Here’s to living fully!

XO, Taylor