These gluten-free mixed berry muffins are light and fluffy and make a delicious lunchbox filler. They’re perfectly sweet, and studded with fresh, juicy berries for a burst of sweetness with every bite.
Mixed berry muffin ingredients
- Dry Ingredients: Buckwheat flour, almond flour, baking powder, salt, zest of a lemon, oats and mixed berries.
- Wet Ingredients: Nothing fancy here — eggs, milk, honey, coconut oil, lemon juice, and vanilla extract.
Did you know that it’s super easy to make your own buckwheat flour? Here’s my recipe for homemade buckwheat flour.
How to make mixed berry muffins
Like many muffin recipes, you mix the dry and wet ingredients separately, before combining together. It ensures the muffins stay light and fluffy!
- Make the batter. Mix the wet and dry ingredients separately. Then pour the wet into the dry and fold until combined.
- Fold the berries into the batter. Reserve a few berries to press into the muffins before baking.
- Bake the muffins. Divide the batter between muffins cases, press the reserved berries into the muffins and sprinkle with oats. Bake at 180°C (350°F) for 25-30 minutes, or until golden, and a skewer, when inserted, comes out clean.
How to get perfect muffins every time
- Don’t over mix the batter. Fold the batter gently together (rather than mixing vigorously) and immediately pour it into the muffin tin. This helps make the muffins nice and fluffy.
- Fresh vs frozen berries. Both work for this recipe. If you use frozen don’t thaw them before baking (otherwise you’ll be left with soggy muffins). You can use any combination of mixed berries, or if you only have one type, that will work too.
- Freeze an extra batch. Because these are freezer-friendly, it makes sense to keep a stash on-hand. You never know when you might need a quick lunchbox filler!
- These muffins taste best the day they are baked, but leftovers keep well in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.
- And if you want to freeze them, just store in a freezer-safe container for up to 3 months. When you want to enjoy, you can thaw them in the fridge or on the counter.
More lunchbox fillers to try
I hope you enjoy this mixed berry muffin recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Mixed berry muffins
- 320 g buckwheat flour (see notes)
- 120 g ground almonds
- 1 tsp baking powder
- zest of half a lemon
- ½ tsp sea salt
- 2 large free-range eggs
- 80 ml almond milk
- 160 ml honey
- 60 ml melted extra virgin coconut oil
- 1½ tsp lemon juice
- 1 tsp pure vanilla extract
- 190 g frozen mixed berries (you can also use fresh berries)
- 1 tbsp rolled oats
- Preheat the oven to 180°C (350°F) and line a muffin tray with muffin cases.
- Place the buckwheat flour, ground almonds, baking powder, lemon zest and sea salt in a large bowl and mix to combine.
- Place the eggs, almond milk, honey, coconut oil, lemon juice and vanilla in a large jug and whisk until smooth. Pour into the dry ingredients and fold gently to combine. Fold in the berries, reserving a few to press into the muffins.
- Divide the batter between muffin cases, press the reserved berries into the muffins and sprinkle with oats. Bake for 25-30 minutes, or until golden, and a skewer, when inserted, comes out clean.
- If you can’t find buckwheat flour in the store, make your own.