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.
Course Cakes
Cuisine American, British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Muffins
Author Nicky Corbishley

Ingredients

Muffins:

  • 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

Drizzle:

  • 120 g icing/confectioners' sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp double/heavy cream
  • 1 tbsp chia seeds

Instructions

  • 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.

Notes

Nutritional Information is per muffin.

Nutritional Information

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
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!