Gluten-Free Berry Lemon Muffins
These GF Mixed Berry Muffins are very easy to make. They’re made with buckwheat flour and full of juicy berries, fresh or frozen, both work. They’re soft and moist and a great breakfast muffin, snack, or tea-time. Perfect GF recipe with alternative flours.
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About this easy GF breakfast idea
These simple GF lemon berry muffins are soft, moist, and quick and easy to make. They’re a very good option for breakfast, as a snack, or tea-time, like these GF oatmeal blueberry muffins.
They are made with buckwheat flour, which gives them a special texture, and they are bursting with plenty of fresh or frozen juicy berries. They have a hint of lemon flavor, and they’re delicious. If you are looking for a GF baking recipe with alternative flours, this is a perfect one!
Ingredients
The main ingredients of this recipe are:
- Buckwheat flour: gives a special texture and an intense flavor.
- Sugar: light brown sugar, but you can also use white sugar.
- Oil: natural oil, like sunflower oil.
- Lemon: fresh lemon zest.
- Mixed Berries: Fresh or frozen mixed berries work well.
How to make easy muffins with mixed berries.
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. Set aside.
In a large bowl, beat the brown sugar, lemon zest, vanilla extract, and the oil. Add the eggs one by one, beating after each addition, and the milk. Mix until combined.
Add the dry ingredients to the wet ones. Mix until a thick batter forms.
Add the mixed berries and mix with a rubber spatula, without beating, 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
If using frozen mixed berries not thaw them; keep them frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them into 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: try a different mix of GF flour, like replacing the buckwheat flour with brown rice flour or gluten-free all-purpose flour.
- Mixed berries: you can use blueberries or raspberries only.
- Dried fruits: add chopped toasted walnuts, pecans, or almonds for crunchiness.
For more GF easy snack ideas
- GF Zucchini muffins (with almond flour and delicious)
- GF Blueberry muffins
- GF Pear Ginger Muffins
- GF Chocolate peanut butter muffins (quick and easy)
GF Mixed Berry Muffins (with buckwheat flour)
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 berries 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. Set aside.
- In a large bowl, beat the brown sugar, lemon zest, vanilla extract, and the oil. Add the eggs one by one, beating after each addition, and the milk. Mix until combined.
- 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 berries and mix with a rubber spatula, without beating, 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.