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…..

Light and fluffy berry muffins, packed with berries and topped with a vanilla and chia seed drizzle. Gluten Free - but you couldn't tell.

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.

A couple of my other favourites are my GF Hazelnut & Nutella cookies and my GF pineapple upside-down cake.

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..

Light and fluffy berry muffins, packed with berries and topped with a vanilla and chia seed drizzle. Gluten Free - but you couldn't tell.

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:

5 from 1 vote

Fluffy Gluten Free Berry Muffins

Light and fluffy berry muffins, packed with berries and topped with a vanilla and chia seed drizzle. Gluten Free - but you couldn't tell.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Muffins
Course: Cakes
Cuisine: American, British



  • 300 g (2 cups) mixed berries - fresh not frozen, large berries roughly chopped
  • 1 tsp gluten-free plain (all-purpose) flour
  • 200 g (1 cup) golden caster sugar
  • 1 large egg
  • 80 ml (1/3 cup) vegetable or coconut oil
  • 1 tsp vanilla extract
  • 230 ml (1 cup) fruit flavoured yoghurt
  • 70 g (1/2 cup + 2 tsp) coconut flour
  • 140 g (1 cup + 1 tbsp) gluten-free plain (all-purpose) flour
  • 1 tsp baking soda


  • 120 g (1 cup + 1 tsp) icing/confectioners' sugar
  • ½ tsp vanilla extract
  • 3 tbsp double/heavy cream
  • 1 tbsp chia seeds
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  • Preheat the oven to 180C/350F (fan) and 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 1 tbsp of plain, gluten free flour. Put to one side.
    300 g (2 cups) mixed berries - fresh, 1 tsp gluten-free plain (all-purpose) flour
  • In a large bowl, mix the sugar, egg, oil, and vanilla using a balloon whisk. Add in the yoghurt and mix again.
    200 g (1 cup) golden caster sugar, 1 large egg, 80 ml (1/3 cup) vegetable or coconut oil, 1 tsp vanilla extract, 230 ml (1 cup) fruit flavoured yoghurt
  • 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.
    70 g (1/2 cup + 2 tsp) coconut flour, 140 g (1 cup + 1 tbsp) gluten-free plain (all-purpose) flour, 1 tsp baking soda
  • 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.
    120 g (1 cup + 1 tsp) icing/confectioners' sugar, 1/2 tsp vanilla extract, 3 tbsp double/heavy cream
  • Drizzle the mix over the muffins and sprinkle with the chia seeds.
    1 tbsp chia seeds


Nutritional Information is per muffin.


Calories: 266kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 131mg | Potassium: 52mg | Fiber: 3g | Sugar: 30g | Vitamin A: 105IU | Vitamin C: 0.7mg | Calcium: 43mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.


Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. MM says:

    5 stars
    These gluten free muffins are so light and tasty.OH didn’t realise they were gluten free at first (only when he saw me tucking into 1 did he realise). Fab

  2. Awdur says:

    Hi. These look really good! Being that it is winter now, though… would frozen berries definitely not work?

    1. Nicky Corbishley says:

      Hi Awdur, I’ve not actually tried it with the frozen berries yet, so can only confidently suggest fresh berries.
      However, if you wanted to give it a go, i’d say use small frozen berries (like blueberries) or chopped larger berries. Don’t defrost them before adding in, and add a minute to the cook time.
      Let me know if you try it. I’ll give it a go too at some point – and will update the recipe when I do.

  3. Thalia @ butter and brioche says:

    I definitely am craving one of these berry muffins right now, they look incredibly moist and delicious!

    1. Nicky Corbishley says:

      Thanks Thalia 🙂

  4. Julie is HostessAtHeart says:

    Beautiful muffins! These look delicious!

    1. Nicky Corbishley says:

      Thanks Julie 🙂