Red, White, & Blueberry Muffins [GF]

I'm Hal! 

We created the Alpine Table to share our mountain adventures with you! We live for weekend adventures in the mountains, cozy moments, and local farm to table goodness. 

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Happy Holiday weekend friends! We are so excited to spend time with loved ones. We hope you’ll be gathered around the table by the lake or in the mountains sharing steamy cups of coffee and muffins with your people! These summer berry muffins have been on repeat at our house and I’m so excited to share the recipe with you!


1 C. Brown Rice Flour

3/4 C. Sorghum Flour

1/2 C. Almond Flour

[if you are reading this and already on holiday, simply sub 1 1/2 C. traditional flour]

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

1/2 C. Sugar

1/2 C. Brown Sugar

2 Organic Eggs

1 tsp. Vanilla/ The seeds of one vanilla pod/ or 1 tsp lemon zest for a bright flavor

1/2 C. Organic Butter [1 Stick]

1/2 C. Organic Yogurt [We choose Fage 5% or Coconut Milk for a non-dairy option]

1 1/2 C. Berries

Pre-heat oven to 350 degrees Fahrenheit. In a bowl, mix together the flours, salt, baking soda, and baking powder. Cream the butter and sugar together in the bowl of a stand mixer. Add eggs one at a time, until just combined. Slowly add in the flour mixture until just mixed. Add in the wet ingredients, vanilla and yogurt. Using a spatula, gently fold in the berries, being careful not to squish the berries too much!

Line a muffin tin with liners and use an ice cream scoop to fill each space. Sprinkle raw organic sugar over the top of the muffins and bake for about 25 minutes. If you opt for a loaf of bread, bake for one hour.

Hostess Tips :

Growing up at the lake brunch was our favorite! Family and friends would stop by to chat on their morning walk down the bay and others would stop by the dock on the boat. We often made warm muffins or cinnamon rolls on weekend mornings to share with whoever stopped by! Our door was always open and our table too 🤍 my wish for you is that you will feel that warmth and welcoming energy around The Alpine Table too!

Blueberry muffins were my specialty in the lake kitchen and this recipe featuring whole grains and clean ingredients feels like the perfect recipe to share with loved ones! 

If the door is open, welcome guests with a simple yet delicious brunch around your table! Keep mugs overflowing with French press coffee and serve a sweet pastry too. Use a scoop for beautifully even muffins. This way they are gorgeous displayed on a platter on the counter for everyone to share. If guests are coming over, always doll up your muffins with a coarse sugar dusted on top before baking. This elevates a simple muffin to a brunch worthy pastry! 

I read recently that taste can elicit such joyful, cozy, warm memories 🤍⁠

Do you have a handful of recipes you always make when friends come over? These gluten free muffins are becoming a staple around our brunch table and we hope they will appear on your table too for all to enjoy!

I loved this sentiment because it is so nostalgic and simple. We don’t have to strive for a fancy recipe around our table to wow guests. We simply need to show up and share what we have with those we love. Maybe, we find a few recipes that just taste right and then we repeat. So simple, yet so beautiful! ⁠

Fun Summer Variations:

Try using 3 bananas and bake in a loaf pan for delicious banana bread

Try 2 tsp. Lemon zest and 1 1/2 C. Blueberries for lemon blueberry goodness

Use 1 1/2 C. Fruit from your local market for muffins bursting with summer flavors



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