Gluten-Free Berry Lemon Muffins

These gluten-free mixed berry lemon muffins are very easy to make. Light and moist they are a very good option for the whole day.

Jump to Recipe
Four mixed berry and lemon muffins with liners on a white surface.

About this recipe

These gluten-free mixed berry lemon muffins are soft, moist, and butter-free. The buckwheat flour gives them a special texture, plus the acid touch of the lemon and the juicy berries. Quick and easy are a very good option for the whole day.

They are made with oil and If you don´t have mixed berries you can also use blueberries only. You can also try a different combination of flours.

A muffin with mixed berry cut in half in a liner on a white surface.

Ingredients

  • Buckwheat flour: It gives a special texture and an intense flavor. Keep in mind that preparations with this ingredient will look a little darker.
  • Baking powder: make sure is gluten-free.
  • Sugar: I used brown sugar, but you can also use white sugar.
  • Oil: I used sunflower oil, but coconut oil should work.
  • Milk: you can also use almond milk. I haven´t tried it yet.
  • Lemon: we use the zest for these muffins.
  • Mixed Berries: fresh mixed berries are always the best option, but frozen ones work perfectly well. I used frozen mixed berries. You can also use only blueberries.
Mixed berry and lemon muffins ingredients.

How to make mixed berry lemon muffins

Preheat the oven to 350F (180C).

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 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 always 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.

Mixed berry muffins with liners on a light blue plate seen from above.

Storing/ Freezing

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°).

For more recipes…

Four mixed berry and lemon muffins with liners on a white surface.

Mixed Berry Lemon Muffins (Gluten free)

Almond Yes
These gluten free mixed berry lemon muffins are very easy to make. They're soft, moist and butter-free. A very good option for the whole day!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Cakes
Servings 12

Ingredients
  

  • 1 cup buckwheat flour
  • 1 cup corn starch
  • 2 teaspoon baking powder
  • Pinch of salt
  • 1 cup brown sugar
  • 1/2 cup sunflower oil
  • 1/2 cup milk
  • 2 eggs
  • vanilla extract
  • lemon zest
  • 2 cups mixed berry or blueberries

Instructions
 

  • Preheat the oven to 350F (180C).
  • 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.

Notes

It’s always 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.
Keyword Gluten free mixed berry lemon muffins


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating