Fluffy Gluten-Free Berry Muffins
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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/
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- Total Time
- 25mins
-
- Serves
- 12
-
- Calories
- 280
Light and fluffy berry muffins, packed with berries and topped with a vanilla and chia seed drizzle. Gluten Free - but you couldn't tell.
Inspired by: http://kitchensanctuary.com/2014/12/fluffy-gluten-free-berry-muffins/recipe updated Oct 14, 2020
Ingredients
-
- Mixed berries
- 300 g
-
- Gluten-free flour
- 1 tablespoon
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- Golden caster sugar
- 200 g
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- Egg
- 1
-
- Vegetable oil
- 80 ml
-
- Vanilla extract
- 1 ½ teaspoons
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- Plain yogurt
- 230 ml
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- Coconut flour
- 70 g
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- Gluten-free flour
- 140 g
-
- Baking soda
- 1 teaspoon
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- Powdered sugar
- 120 g
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- Double cream
- 3 tablespoons
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- Chia seeds
- 1 tablespoon
Tools
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Spatula
-
Oven
-
Whisk
-
Wooden spoon
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Cooling rack
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Glass measuring cup
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Large mixing bowl
-
Small bowl
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Muffin pan - 12-hole
Step preview
- Pre-heat oven - 180°C
- Line a clean muffin pan with paper muffin cups
- Add mixed berries and gluten-free flour to a clean small bowl
- Stir gently then set aside
- Add golden caster sugar, egg, vegetable oil and vanilla extract to a clean large mixing bowl
- Mix until combined
- Add plain yogurt to the batter
- Mix until combined
- Add coconut flour, gluten-free flour and baking soda to the batter
- Fold gently until combined
- Transfer fruit to batter
- Fold gently until just combined
- Spoon batter into muffin pan
- Bake until skewer tests clean - 18 min, 175°C
- Let cool - approx 5 min
- Transfer onto cooling rack until completely cool
- Add powdered sugar to a clean glass measuring cup
- Whisk briefly
- Add vanilla extract to the icing
- Add double cream to the icing gradually while mixing
- Frost muffins
- Sprinkle with chia seeds