Gluten-Free Lingonberry Muffins

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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!

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5 from 4 votes

Gluten-Free Lingonberry Muffins

Lingonberries are like a cross between a cranberry and a blueberry. As such, they make fabulous muffins. Here’s my Gluten-Free Lingonberry Muffins Recipe.

Course Breakfast, Snack

Cuisine Canadian, Gluten-free

Keyword Baking, Beyond Flour Book, gluten-free, glutenfree, lingonberries, muffins, partridgeberries

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12 Muffins

Author Marie Porter

Equipment

Muffin Tin

Ingredients

• 3/4 cup sorghum flour
• 3/4 cup oat flour
• 1/2 cup light buckwheat flour
• 1/4 cup potato starch
• 2 Tbsp tapioca starch
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 eggs
• 1 cup milk
• 1/4 cup orange juice or more milk
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 1 cup berries
• 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.

Notes

* For pineapple puree, I drained a 20 oz can of pineapple chunks, then pureed the chunks. You can use crushed pineapple if you would like, just drain it really well first!

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