Delicious and easy berry muffins made gluten-free with a combination of rice and buckwheat flours. Low in added sugar and kids love them!
I love it when I can share our family staples.
You know, those recipes that stand the test of time and that everyone enjoys? These berry muffins encompass the ‘pass it down to the young’uns’ test, and they’re gluten-free to boot!
If you’ve never combined brown rice and buckwheat flours, you’re in for a treat!
The two create a fluffy, almost cake-like texture in these muffins.
My kids have no trouble finishing off an entire batch in about ten minutes, they’re SO good!
Low sugar muffins
I could probably make these berry muffins blindfolded, as I’ve been making them for years now.
One of the things I love most about them, aside from the taste, is that there’s only ONE tablespoon of added sweetener!
Yes, that’s ONE TABLESPOON!
Most ‘muffin’ recipes I come across could qualify for cupcake status, so I have to toot my own low sugar horn here, sorry!
I originally made these to suit Jade’s allergies, but Natalie, Sam, and now Mickie love them as well.
I like to add a combination of frozen berries, particularly, blueberries and raspberries, but you can add whatever you enjoy.
Typically, the kids will each have 3-4 apiece, slathered with either coconut oil or butter.
Like I said, they go quick, so if you enjoy them once, consider making a double batch the next time around!
Our FAVORITE Berry Muffins (Gluten-Free)
- 1/2 cup brown rice flour
- 1/4 cup + 3 Tbsp buckwheat flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup milk of your choice
- 1 large egg
- 1/3 cup applesauce
- 2 Tbsp oil (I like grapeseed or olive)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup berries of your choice (I use frozen blueberries and raspberries)
- Preheat the oven to 375 degrees.
- Mix the dry ingredients in a medium bowl (flours, baking powder, salt).
- Whisk the wet ingredients in a small bowl (milk, egg, applesauce, oil, maple syrup, vanilla).
- Stir everything together, including the berries, just until moistened.
- Dollop the batter into 11 muffin cups (I use parchment paper muffin cups).
- Bake 14-16 minutes until the tops feel springy to the touch.
- Cool and enjoy!
My Homemade Coconut Milk is delicious in these!
Some of the items I use to make this recipe include: