These Fluffy Gluten Free Berry Muffins are so light and fluffy you just can’t tell they’re gluten free.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
- 300 g mixed berries – fresh not frozen, large berries roughly chopped
- 1 tsp gluten free plain flour
- 200 g golden caster sugar
- 1 large egg
- 80 ml vegetable or coconut oil
- 1 tsp vanilla extract
- 230 ml fruit flavoured yoghurt
- 70 g coconut flour
- 140 g gluten free plain flour
- 1 tsp baking soda
- 120 g icing/confectioners’ sugar
- 1/2 tsp vanilla extract
- 3 tbsp double/heavy cream
- 1 tbsp chia seeds
- Preheat the oven to 180c and line a line a 12 hole muffin tray with muffin cases. If you don’t want to use cake cases, then just spray your muffin tray with a little oil spray (and make sure your muffin tray is a metal one – not silicone).
- Place the berries in a small bowl and gently mix with the 1tbsp of plain, gluten free flour. Put to one side.
- In a large bowl, mix the sugar, egg, oil and vanilla using a balloon whisk. Add in the yoghurt and mix again.
- Add in the coconut flour, plain flour and baking soda and fold into the mixture using a wooden spoon or rubber spatula. Make sure any large lumps of coconut flour are broken up.
- Gently fold in the berries, then divide the mixture between the 12 muffin cases.
- Place in the oven and cook for 15-20 minutes until golden. You can check they’re cooked through by inserting a metal skewer in the middle of one of the muffins. If it comes out clean, the muffins are cooked.
- 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.
- Place the icing sugar in a large bowl or jug and give it a little whisk using a balloon whisk. 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.
- Drizzle the mix over the muffins and sprinkle with the chia seeds.