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.
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.
Notes
If you are going to use frozen mixed berries not 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.