A classic breakfast treat made gluten-free — thanks to our gluten-free all-purpose flour. Note: You must use a stand mixer or electric hand mixer to prepare the batter; mixing by hand doesn't do a thorough enough job.
Preheat the oven to 375°F. Grease a 6-cup muffin pan.
Stir together the dry ingredients and set aside.
Whisk together the melted butter or oil, egg, milk, and vanilla.
Using an electric mixer, slowly beat the milk mixture into the dry ingredients. Scrape the bottom and sides of the bowl and continue beating at medium speed until the batter thickens, about 30 seconds.
Stir in the berries.
Fill the muffin cups almost full. Sprinkle with cinnamon sugar.
Bake the muffins for 20 to 25 minutes, until a cake tester or toothpick inserted into the middle of a muffin comes out clean.
Remove from the oven, and after 5 minutes transfer to a rack to cool.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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