These Fluffy Gluten Free Berry Muffins are so light and fluffy you just can’t tell they’re gluten free. They’re packed full of berries and sprinkled with a few chia seeds, so I’m sure that makes them almost healthy…..
I’ve gotta say, whoever invented coconut flour is an absolute genius.
It’s totally transformed my gluten free baking. So much so, that if i’m baking for a crowd that has a couple of gluten intolerant people, I can happily make one dessert that everyone enjoys.
We had some family over last night, so I made some GF white chocolate and pistachio blondies too. It was a bit of an experiment that worked really well.
I don’t know why I choose to experiment when I’ve got 9 people for dinner.
I guess I just like living life on edge.
Hey, I don’t have to deal with last minute IT emergencies anymore – I’ve got to get my kicks somewhere!
Unfortunately I didn’t get a chance to photograph them, but I’ll be making them again, so expect to see them soon.
I love the family
eating parties get togethers on the run up to Christmas. I’m not a drinker at all really, but Christmas parties are my time for drinking very girly looking glasses of Martini and lemonade. I can only drink them if I have at least 3 maraschino cherries in there though (90’s girl much!).
Of course the cherries piqued the interest of my kids. So now they wander around with a plastic wine glass with lemonade and a maraschino cherry too. Anyone looking through the window probably thinks I’m a terrible mother – serving up booze to a 4 year old and an 8 year old.
It probably looks even worse when – like yesterday – my little boy also has a jaundiced-looking greeny-yellow face.
I was on the brink of taking him to the Dr’s when I noticed how yellow he looked when I picked him up from school yesterday.
Turns out he’s been having his face painted for the school nativity rehearsals. He’s an alien.
Don’t ask me what an alien is doing in a school nativity play. I guess I’ll find out later today!
Coming briefly back to the Fluffy Gluten Free Berry Muffins now..
Use whatever berries you have in. I used blackberries and blueberries. Raspberries, strawberry, even cranberries would all work really well though. They need to be fresh – not frozen. It’s fine if they’re a little bit soft too. In fact that will actually make the muffins a little bit jammier and sweeter.
This recipe calls for yoghurt and baking soda to get that light, fluffy texture and nice rise that you find in bakery muffins. I used raspberry yoghurt, but again, use whatever fruit yoghurt or fromage frais you have in. If you don’t quite have enough fruit yoghurt then you can top up with sour cream or a little natural yoghurt.
I’ve been known to steal a couple of the kids squeezy yoghurts (meant for their packed lunches) and top up with a bit of sour cream, and they still taste great.
The Fluffy Gluten Free Berry Muffins Recipe:
Fluffy Gluten Free Berry Muffins
- 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.