Gluten Free Blackberry Muffins


  • 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


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