Fruity gluten-free muffins

If you’re after a good, basic and easy gluten-free muffin recipe, this is the one! These yummy fruity muffins are very easy to make! You can use most fruits - I’ve already made them with strawberries, blackberries, cherries, raspberries and pears - all were yummy! Also, do add some spices and extra flavours to the batter, such as vanilla, lemon/orange zest, cinnamon or ground ginger, depending on the fruit you’re using. If dairy is an issue for you, use plant-based yogurt instead.

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

2 cups gluten-free flour
½ cup muscovado sugar
1 cup kefir or yogurt
1 large egg
½ cup oil
1 cup of chopped fruits
2 tsp gluten-free baking powder
1 pinch of salt or 1½ tsp baking soda
Optional extras: vanilla essence cinnamon, grated lemon zest, nuts etc

Method

Preheat the oven to 180°C.
Mix the egg with the oil and yogurt.
In a large bowl, mix the dry ingredients: flour, baking powder, your chosen spices, then add the egg mixture and combine. Fold in carefully the fruit pieces (and nuts if used).
Spoon the batter into silicon muffin cases or into a muffin tin, lined with paper cases.
Bake the muffins for about 25 minutes until golden.
Transfer them to a cooling rack.
Serve at room temperature.