Gluten-Free Lingonberry Muffins
A while back - in my pre-gluten-free days - I went one a big muffin making kick. I'd make all kinds of muffins, a different flavour each week - lingonberry, raspberry-nectarine, cardamom-pear, apple struesel... and they'd serve as breakfasts for the week. Once going gluten-free, I know I'd need to come up with a great fruit-based muffin recipe - I'd never had a great gluten-free muffin!
Fruit is an excellent way to add some more flavour AND nutrition in any muffin - gluten or not - but when it comes to gluten-free muffins, the moisture that fruit adds is key to a great texture!
This recipe is an adaptation of one of the recipes in my latest cookbook, "Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking". It's pretty much the perfect muffin: Soft and tender, kind of cakey, but actually containing some decent nutrition, via sorghum, oat, and buckwheat grains... but, in this case, it has the added bonus of Lingonberries - my absolute favourite. I love them with a hint of orange, so I included juice and zest in this recipe. It's fabulous 🙂
Don't have access to lingonberries? Feel free to swap in blueberries, raspberries, strawberries, or cranberries. (strawberries and cranberries should be sliced or chopped before adding). Enjoy!

Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvellous muffin recipes for you!
Apple Blueberry Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Raspberry Nectarine Muffins
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Anyway, on to that Gluten-Free Lingonbery Muffins Recipe!
Gluten-Free Lingonberry Muffins
Equipment
Ingredients
- ¾ cup sorghum flour
- ¾ cup oat flour
- ½ cup light buckwheat flour
- ¼ cup potato starch
- 2 Tbsp tapioca starch
- ½ cup light brown sugar
- ½ cup granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 2 eggs
- 1 cup milk
- ¼ cup orange juice or more milk
- ½ cup melted butter
- 1 tsp vanilla extract
- 1 cup lingonberries
- zest of 1 orange
Instructions
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flours, starches, sugars, baking powder, salt, and baking soda. Make a well in center of flour mixture; set aside.
- In another bowl, combine eggs, milk, orange juice, melted butter, and vanilla extract. Add wet mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Add berries and orange zest, stir once again until just combined.
- Divide batter between 12 prepared muffin cups, filling each to almost full.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
These look so good, and I am looking forward to trying them. Do they not need xanthan gum or some sort of binder, or does this mixture of flours not require it? Thanks.
I don't use xanthan gum unless it's really necessary. Usually, the combos of flours, moistures, etc makes it unnecessary (unless we're talking breads, pizza dough, etc!)
I have a slightly odd question: I have your Beyond Flour cookbook, and the muffin recipe in the book calls for 1/4 cup potato FLOUR instead of potato STARCH. I know those are two dramatically different things - is one of these a typo?
BTW, the cookbook is fantastic - thank you so much for all your hard work! I made your ginger molasses cookies over the holidays, and they were a huge hit with my entire (gluten-friendly) family. You have restored my faith in gluten-free baking!
No typos - I use them both!
Thank you for your kind words!