GF Mixed Berry Muffins (with buckwheat flour)
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.
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.
Notes
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.