Gluten Free Raspberry Muffins

1. Preheat your oven to 375ºF.

2. In a bowl, mix the flour, baking powder, baking soda, and salt together and set aside.

3. In another bowl, mix softened butter and sugar together. (Note: I did this by hand with very soft butter. Gluten Free Girl points out that if the batter is overmixed the muffins will not rise, so I wasn’t going to take any chances. Mixing by hand took no extra effort and the muffins came out just fine.)

4. Add the eggs to the butter and sugar one at a time, mixing after each addition.

5. Mix the yogurt and sour cream. Add 1/3 of the flour mixture to the butter/egg/sugar and stir in. Next add 1/3 of the yogurt mixture and stir in. Alternate adding flour and yogurt mixture into the batter until mixed well. Add the oil once you are done adding everything.

6. Add the frozen berries. Steal a few for yourself and think about summer being not so far away.

7. Oil or grease your muffin pan and sprinkle some of the gluten free flour (or cornstarch) in each cup. Fill 2/3 of the way.

8. Bake for 30 minutes or until tops are light golden brown and hard to the touch. (Note: I also made mini-muffins, which took 15-20 minutes.)

9. Remove from oven, wait 2 minutes and then remove from the pan. Enjoy warm, and definitely pop day-old muffins in the microwave for a few seconds before eating for a fluffier texture.

(Recipe adapted from Gluten Free Girl.)