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Low sugar berry muffins recipe

Our FAVORITE Berry Muffins (Gluten-Free)

Delicious and easy mixed berry muffins made gluten-free with a combination of rice and buckwheat flours. They're also low in sugar and kid-friendly!
Course Bread
Cuisine American
Keyword Buckwheat, Gluten-Free, Low sugar, Muffins
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 11 muffins
Calories 86kcal


  • 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!


Nutrition facts based on using unsweetened almond milk and grapeseed oil.
WW Points: 3


Calories: 86kcal | Carbohydrates: 12.3g | Protein: 1.8g | Fat: 3.5g | Fiber: 1.2g | Sugar: 2.6g