Gluten Free White Chocolate & Blackcurrant Muffins

Serves: 12

Preparation time: 15 mins

Cooking time: 20 mins

Total time: 35 mins

Recipe from the Blackcurrant Foundation 


  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil not extra virgin and the lightest
  • blend you can find
  • 250 ml whole milk
  • 1 teaspoon vanilla extract
  • 180 g oat flour
  • 180 g sweet rice flour
  • 40 g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150 g white chocolate chips
  • 150 g blackcurrants (fresh or frozen)


  1. Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
  2. Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
  3. In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined. Add the flour mixture to the batter and beat together until smooth.
  4. Stir in the chocolate chips and the blackcurrants until evenly dispersed. Divide the batter into muffin cases, filling to just below the top.
  5. Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out. Remove the muffins from the tin straight away to cool on a wire rack.
  6. Drizzle with extra melted white chocolate if you like.