Gluten Free Blackberry Muffins

Name: Gluten Free Blackberry Muffins
Ingredients: 100 g Freee Buckwheat Flour; 2 tsp Freee Baking Powder; 100 g caster sugar; 1 egg; 50 ml oil; 50 ml milk; 1 tsp vanilla extract; 150 g blackberries; 1 tbsp Demerara sugar

Makes 6 muffins or 12 cupcakes

The blackberries in this recipe make for a nice seasonal burst of fruity flavour. If blackberries aren't available, raspberries or blueberries would work just as well.

1 Review / Write a review

Free from Gluten, Soya, Wheat, Nuts

Vegetarian, Wholemeal

Ingredients

100g Freee Buckwheat Flour
2 tsp Freee Baking Powder
100g caster sugar
1 egg
50ml oil
50ml milk
1 tsp vanilla extract
150g blackberries
1 tbsp Demerara sugar

Stand the muffin or cupcake cases in the holes of a muffin or tart tray and pre-heat the oven.
Sieve the flour and baking powder into a bowl and stir to combine.
Stir in the sugar.
Break the egg into a large mixing bowl, add the oil, milk and vanilla. Beat together well.
Mix in the prepared flour.
Stir in the blackberries.
Spoon the mixture into the muffin or cupcake cases.
Sprinkle some Demerara sugar over the top of each cake.
Bake for 30-40 minutes, depending on size.
Transfer the cakes onto a wire rack and leave to cool.

Equipment

Muffin cases or cupcake cases, 12 hole cake or muffin tray

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-40 minutes

Lovely recipe to use up foraged blackberries, easy enough for kids to help. We didn't have vanilla so used mixed spice instead & brown sugar instead of caster so they have a lovely autumnal taste. You only need half the amount of blackberries though (unless the rest are to snack on while the muffins cook ;) )

By Sarah

15 Aug 2018