Gluten free fruit muffins

    35 min

    This is an amalgamation of several recipes and has worked for me countless times. It works with any soft fresh fruit - try blueberries, raspberries, strawberries, cherries - and it's great with tinned peaches, mango or mandarins, too. Makes 24 regular muffins or 30 to 36 small-case muffins.


    7 people made this

    Makes: 24 muffins

    • 2 unwaxed lemons, zested and juiced
    • 250ml milk, at room temperature
    • 275g to 280g soft fruit, chopped
    • 50g ground almonds
    • 175g unsalted butter, at room temperature
    • 310g sugar (e.g. soft light brown or golden caster)
    • 4 large eggs
    • 1 tablespoon lemon, almond or vanilla extract (see tip)
    • 400g gluten free flour
    • 3 heaped teaspoons gluten free baking powder

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / 160 C fan / Gas 4. Grease two 12-hole muffin tins or line with paper cases.
    2. Add the squeezed lemon juice to the milk and set aside. (Yes, it will go chunky - it will react with the gluten free baking powder later, providing extra 'lift'.)
    3. Lightly mix the fruit with the ground almonds, to thoroughly coat them - because coated fruit will not sink to the bottom during baking.
    4. Cream together the butter and sugar; add eggs one at a time, with the extract and lemon zest, and beat until creamy and smooth. If doing this manually, pre-beat the eggs in a separate bowl and add some of it at a time.
    5. Add the flour and baking powder, alternating with the lemon milk. (Remember, this is gluten-free, so you don't have to worry about over-mixing the dry with the wet. In fact, incorporate as much air as you can). Fold in the fruit/ground almond mixture.
    6. Spoon into muffin cases no more than 3/4 full. The batter should 'dollop' and not be too runny, but hold its shape.
    7. Bake for 20 minutes or so turning trays halfway through for even baking until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack before enjoying.


    If using tinned fruit, try to use fruit-juice based options (not syrup); drain well, and reserve the liquid to make up no more than half the total milk amount (250ml).


    Use 'extract' not 'essence' - the latter can be very chemically-tasting and has no natural flavourings. Match your extract with your fruit - the pictured examples are raspberry with lemon extract. Almond extract goes well with cherries; vanilla with peaches or almost anything else.

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