Gluten-Free Very Berry Muffins


For all the busy moms and dads out there, this one's for you. These muffins are quick to make, freeze brilliantly, and are universally loved by kiddos and parents alike. Just remove one (or two or five) of the baked muffins and frozen muffins the night before and leave on the counter to thaw overnight in an airtight container of bag.

Your little one not a fan of berries? Not to worry, just replace the berries with an equal quantity of dark chocolate chips, chopped apple, chopped dried fruit, or nuts of choice. 


Gluten-Free & Dairy-Free Very Berry Muffins (vegan option)


10 tablespoons Earth Balance Vegan Buttery Sticks, softened

1 cup organic cane sugar or coconut palm sugar

2 large eggs or flax egg replacer (see recipe below)

1 tablespoon lemon or orange zest

3 cups Cat's Gluten Free Whole Grain Flour Mix (recipe below)

1 1/2 teaspoon aluminum free baking powder

1/2 teaspoon baking soda

1 1/2 cups So Delicious Dairy Free Coconut Milk Yogurt 

1 cup frozen berries or fresh berries that have been frozen for 2 hours or overnight

juice of 1 lemon or orange

confectioner’s sugar (see note below)


Preheat oven to 375 degrees. Spray 2 one-dozen muffin tins with pan spray.

Combine the Earth Balance and sugar in mixing bowl and cream briefly, just until well combined, do not over-beat.

Add eggs one at a time, mixing for about 10 seconds after each addition. If using the flax egg option add it now.

Combine the lemon or orange zest with the flour mix, the baking powder and the baking soda.

Add half the dry mixture to the bowl, then 1/3 of the yogurt, mixing well but do not over-beat.

Add half of the remaining dry ingredients, another 1/3 of the yogurt, mix well. Repeat with final dry ingredients and yogurt.

Fold in the berries.

Using an ice cream scoop or large spoon, scoop the batter into the muffin cups, filling the cups.

Bake approximately 15 minutes or until lightly browned and set in the middle. Remove to a cooling rack.

While muffins are cooling prepare the glaze: whisk confectioner’s sugar into the lemon or orange juice until you achieve a glaze consistency. If you want the glaze to soak into the muffins use less sugar to make it thinner, if you want a glaze that “sets” up on the muffins use more for a thicker glaze.

Muffins will keep at cool room temperature for 2 days, in the fridge for 5 days or in the freezer for 3 months.


Cat's Gluten-Free Whole Grain Flour Blend

2 cups sweet sorghum flour

1 cup white rice flour

1 cup potato starch (not potato flour!)

In a large bowl, whisk together the flours until well combined. Store the flour blend in an airtight container in your pantry for 1 month or in the freezer for 12 months. When ready to use in your baked goods give the mixture a light whisking before measuring the amount you need for your recipe.


Flax Egg Replacer (replaces two eggs) 

6 tablespoons water

2 tablespoons golden flax meal

Combine the ingredients in a small bowl and whisk smooth. Set aside for 10 minutes before using in your recipe.



  • The flax egg recipe replaces the two eggs in the muffin recipe above. For your reference for other muffin or cake recipes- for each egg replace, use 3 tablespoons water and 1 tablespoon flax, just multiply up by the number of eggs you are replacing. The flax egg replacer works best in recipes that require no more than 4 eggs. 
  • I make my own confectioner's sugar at home with coconut palm sugar. While not perfect for all applications (buttercream for example) it's perfect for a simple glaze. Just grind organic cane sugar or coconut palm sugar in the food processor until fine. Cover the feed tube of the food processor to avoid a sugar bomb facial!