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Close up view of Gluten Free Orange Triple Berry Muffins Cooling on a Cooling Rack from One Lovely Life

Orange Triple Berry Muffins (Gluten Free, Dairy Free)

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  • Author: One Lovely Life
  • Total Time: 30 minutes
  • Yield: 12 Muffins 1x


These light, fluffy muffins are studded with fresh berries and a kiss of citrus. They’re perfectly golden and naturally sweetened–you’ll love them as much as I do! (Gluten free, dairy free) 


  • Zest of 1 orange (about 2 tsp)
  • 1/4 cup fresh orange juice (about 1 orange)
  • 3/4 cup milk* (I use dairy free milk, like SoDelicious Unsweetened Vanilla Coconut Milk)
  • 1/3 cup honey or pure maple syrup
  • 1/3 cup avocado oil, like Sprouts brand**
  • 2 eggs
  • 1 tsp vanilla extract, such as Sprouts brand
  • 2 cups gluten free one-to-one baking flour blend (or white flour)
  • 2 tsp baking powder, such as Sprouts brand
  • 1/4 tsp baking soda, such as Sprouts brand
  • 1/4 tsp salt
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh strawberries, diced into small pieces
  • Optional: 1 Tbsp coarse Turbinado sugar


  1. Preheat the oven to 400 degrees F. Grease a muffin pan with spray oil or line with paper baking cups.
  2. Zest your orange and place zest into a liquid measuring cup or bowl. Add about 1/4 cup orange juice (this can be the juice from the same orange you zested) and enough milk to make 1 cup. Stir together, and let it sit for a few minutes while you prepare the other ingredients.
  3. Add honey, avocado oil, eggs, and vanilla. Stir to combine.
  4. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined (a few small clumps are ok!)
  6. Gently fold in the fresh berries.
  7. Scoop batter into 12 muffin cups.
  8. If desired, sprinkle the tops of the batter with coarse Turbinado sugar.
  9. Bake at 400 degrees 17-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool 1-2 minutes in the muffin pan before transferring to a cooling rack.


*You can use whatever milk you drink here–almond, cashew, oat, soy, dairy, etc.

**You can substitute melted butter, vegan butter, or another neutral oil for the avocado oil.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Muffins, Breakfast
  • Method: Baking
  • Cuisine: American