Gluten-Free Berry Lemon Muffins
Gluten-Free Berry Lemon Muffins are very easy to make. They’re made with fresh or frozen blueberries and with buckwheat flour. The muffins are soft and moist, anb they’re a very good option for the whole day.
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About this recipe
These gluten-free mixed berry lemon muffins are soft, moist, and butter-free. Quick and easy to make they’re a very good option for the whole day like this similar recipe of GF oatmeal blueberry muffins.
The buckwheat flour gives them a special texture, plus the acid touch of the lemon and the juicy berries, they’re delicious!
They are made with oil and If you don´t have mixed berries you can use blueberries only. You can also try a different combination of GF flours.
Ingredients
- Buckwheat flour: It gives a special texture and an intense flavor.
- Baking powder: make sure is gluten-free. Leaving agent.
- Sugar: brown sugar, but you can also use white sugar.
- Oil: sunflower oil, but coconut oil should work.
- Lemon: fresh lemon zest.
- Mixed Berries: fresh mixed berries are the best option, but frozen ones work very well.
How to make mixed berry lemon muffins
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners and lightly grease them.
Whisk buckwheat flour, corn starch, baking powder, and salt in a medium bowl.
In a large bowl beat the brown sugar and the oil for one minute. Add the eggs one by one and the milk, while keeping beating until combined.
Add the dry ingredients to the wet ones. Mix until a thick batter forms.
Add the vanilla extract and lemon zest. Stir until incorporated.
Add the mixed berries and mix with a rubber spatula but without beating and just until blended. Be careful not to smash the fruits.
Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a tester comes out dry.
Let cool before removing.
Top Tips
It’s better to use fresh mixed berries, but if you are going to use frozen ones, remember not to thaw them. Keep it frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in the batter.
Storing
Store the muffins in an air-tight container in the refrigerator for up to 5 days or you can freeze them in an air-tight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Variations
- GF flour: you can try a different mix of GF flour. You can replace the buckwheat flour with brown rice flour or gluten-free all-purpose flour.
- Mixed berries: you can use blueberry or raspberry.
- Oil: coconut oil should work well.
For more related recipes
- GF Zucchini muffins (with almond flour and delicious)
- GF Blueberry muffins
- GF Pear ginger muffins
- GF Chocolate peanut butter muffins (quick and easy)
Gluten-Free Berry Lemon Muffins
Ingredients
- 1 cup buckwheat flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup brown sugar
- ½ cup sunflower oil
- 2 eggs room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- lemon zest
- 2 cups mixed berry or blueberries
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 muffin cups with liners and lightly grease them.
- Whisk buckwheat flour, corn starch, baking powder, and salt in a small bowl.
- In a large bowl beat the sugar and the oil for a few minutes.
- Add the eggs one by one and the milk, while keeping beating until combined. Add the vanilla extract and lemon zest. Stir until incorporated.
- Add the dry ingredients to the wet ones. Mix until a thick batter forms.
- Add the mixed berry and mix with a rubber spatula but without beating and just until blended.
- Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until a tester comes out dry.
- Let cool before removing.
