Mini Berry Dutch Babies


  • 3/4 cup gluten free flour (or potato starch)
  • 1 cup milk of choice
  • 2 eggs
  • ¼ cup sweetener of choice (maple syrup, fiber syrup, honey, monk fruit or xylitol)
  • 2 tsp vanilla
  • ¼ tsp baking powder


  • 1/3 cup organic blueberries
  • 1/3 cup organic strawberries, diced (fresh or frozen)

Optional Garnish/Toppings:

  • Maple Syrup or Fiber Syrup for serving 

Preheat oven to 375 with a 12-muffin tin inside. Mix the batter ingredients in a blender about 30 seconds (medium) until smooth, light and airy. Remove muffin tin (carefully) from the oven and brush melted butter or coconut oil into the muffin tin. Pour batter into tins about ¾ of the way full. Top with 2-3 blueberries and 2-3. Bake for 30-35 minutes (until golden brown & puffed!) Don’t panic if they sink a bit while cooling. Remove from muffin tin, top with syrup or powdered sugar. ENJOY!