Delicious and easy berry muffins made gluten-free with a blend of brown rice and buckwheat flours. Low in added sugar and a big hit with kids!
These muffins are a family favorite—a simple, reliable recipe that everyone asks for again and again. They’re gluten-free, lightly sweetened, and perfectly tender.
Combining brown rice and buckwheat flours gives the muffins a fluffy, almost cake-like texture. I often use frozen blueberries and raspberries, but any berries you prefer will work.
My kids usually finish a batch in minutes. If you like them as much as we do, make a double batch and freeze extras for quick breakfasts or snacks.
Cake-like texture!
Low sugar muffins
I’ve been making this recipe for years and can prepare it quickly from memory. One of the best things about it is the minimal added sweetener—just one tablespoon of maple syrup for the whole batch. These aren’t cupcakes dressed up as muffins; they have a balanced sweetness that highlights the berries.
I originally developed the recipe to accommodate allergies, but it’s become a staple for the whole family. The kids often spread a little butter or coconut oil on the warm muffins—simple and delicious.
If you’re serving a crowd, the batter is easy to double and freezes well after baking. Thaw and warm briefly for a fresh-baked taste.
Our FAVORITE Berry Muffins (Gluten-Free)
5 minutes
13 minutes
20 minutes
Servings:
11 muffins
Lauren Goslin
Ingredients
- ½ cup brown rice flour
- ¼ cup + 3 Tbsp buckwheat flour
- 2 tsp baking powder
- ¼ tsp sea salt
- ½ cup milk of your choice
- 1 large egg
- ⅓ cup applesauce
- 2 Tbsp oil (grapeseed or olive are good choices)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup berries of your choice (frozen blueberries and raspberries recommended)
Instructions
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Preheat the oven to 375°F (190°C).
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In a medium bowl, whisk together the brown rice flour, buckwheat flour, baking powder, and sea salt.
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In a separate bowl, whisk the milk, egg, applesauce, oil, maple syrup, and vanilla until combined.
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Stir the wet ingredients into the dry ingredients just until moistened, then gently fold in the berries.
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Spoon the batter into 11 muffin cups (parchment cups work well).
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Bake for 14–16 minutes, or until the tops are springy to the touch.
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Allow muffins to cool slightly, then enjoy.
Notes
WW Points: 3
Nutrition
Carbohydrates: 12.3g
Protein: 1.8g
Fat: 3.5g
Fiber: 1.2g
Sugar: 2.6g
Notes:
Homemade coconut milk works beautifully in this recipe and adds a subtle richness.
Some of the items I use to make this recipe include:
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