Method
1. Pre-heat oven - 180 °C / 355°F
2. Line a clean muffin pan with paper muffin cups
3. Place the berries in a small bowl and gently mix with the plain, gluten free flour. Put to one side
4. In a large bowl, mix the sugar, egg, oil and vanilla using a balloon whisk
5. Add in the yoghurt and mix again
6. Add in the coconut flour, plain flour and baking soda and fold into the mixture using a wooden spoon or rubber spatula
7. Gently fold in the berries, then divide the mixture between the 12 muffin cases
8. Place in the oven and cook for 15-20 minutes until golden
9. Take out of the oven and leave to cool in the tray for 5 minutes, then remove from the tray and let them cool completely on a cooling rack
10. Place the icing sugar in a large bowl or jug and give it a little whisk using a balloon whisk
11. Add in the vanilla extract and then add in the cream one tbsp. at a time - whisking in between each addition - until you have a thick but pourable consistency
12. Drizzle the mix over the muffins and sprinkle with the chia seeds