Fluffy Gluten-Free Berry Muffins

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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/

  • Time icon
    Total Time
    0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    281

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 8, 2019

Ingredients

  • Mixed berries icon
    Mixed berries
    300g (about 1¾ cups)
  • Gluten-Free flour icon
    Gluten-Free flour
    1 tbsp (7g)
  • Golden caster sugar icon
    Golden caster sugar
    200g (about 1 cup)
  • Egg icon
    Egg
    1 (50g)
  • Vegetable oil icon
    Vegetable oil
    80ml (5½ tbsp)
  • Vanilla extract icon
    Vanilla extract
    1.5 tsp (7ml)
  • Plain yogurt icon
    Plain yogurt
    230g (about 1 cup)
  • Coconut flour icon
    Coconut flour
    70g (about ¾ cup)
  • Gluten-Free flour icon
    Gluten-Free flour
    140g (about 1⅛ cups)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Powdered sugar icon
    Powdered sugar
    120g (about 1 cup)
  • Double cream icon
    Double cream
    3 tbsp (44ml)
  • Chia seeds icon
    Chia seeds
    1 tbsp (7g)

Tools

  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Glass measuring cup
  • kCook icon Large mixing bowl
  • kCook icon Small bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean muffin pan with paper muffin cups
  3. Add mixed berries and gluten-free flour to a clean small bowl
  4. Stir gently then set aside
  5. Add golden caster sugar, egg, vegetable oil and vanilla extract to a clean large mixing bowl
  6. Mix until combined
  7. Add plain yogurt to the batter
  8. Mix until combined
  9. Add coconut flour, gluten-free flour and baking soda to the batter
  10. Fold gently until combined
  11. Transfer fruit to batter
  12. Fold gently until just combined
  13. Spoon batter into muffin pan
  14. Bake until skewer tests clean - 18 min, 175°C
  15. Let cool - approx 5 min
  16. Transfer onto cooling rack until completely cool
  17. Add powdered sugar to a clean glass measuring cup
  18. Whisk briefly
  19. Add vanilla extract to the icing
  20. Add double cream to the icing gradually while mixing
  21. Frost muffins
  22. Sprinkle with chia seeds
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