Gluten-Free Berry Lemon Muffins
These Gluten-Free Berry Lemon Muffins are very easy to make. Soft and moist they are a very good option for any moment of the day.
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
- 2 eggs
- 1/2 cup milk
- 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.
Notes
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.