Gluten Free Mixed Berry Muffins

We mixed up a batch of these Gluten Free Mixed Berry Muffins this morning, and I can already tell they will be gone by tomorrow!
We used a mixture of blueberries and raspberries, but you can substitute any combination you prefer, or even stick with one and simply make some delicious gluten free blueberry muffins!

2 cups gluten free all purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1 tsp vanilla
2 eggs (beaten)
1/2 cup almond milk
1/2 cup butter (unsalted, melted)
1 tsp lemon zest
1 1/2 cups berries

Gluten Free Mixed Berry Muffins Recipe

1. Add all dry ingredients to the bowl and mix well.

2. Add in wet ingredients and mix until all incorporated.

3. Add lemon zest and berries and fold in.

4. Spoon into lined muffin tin making sure each cup is about 3/4 full.

5. Bake at 375 degrees for 10 minutes, rotate the pan, then bake for another 10 minutes.

6. Allow to cool for about 10 minutes, remove from pan, and allow to cool another 10-15 minutes before eating.