Gluten Free Blackberry Muffins

Gluten free blackberry muffins are the best, tender muffin recipe. They're light and fluffy with a bakery style muffin top and bursts of juicy blackberries. These healthier muffins and be made with just a handful of pantry staple ingredients, mixed up in one bowl, and ready in less than 30 minutes.

These gluten free blackberry muffins are light, fluffy, and bursting with fresh blackberry flavor. This is the only muffin recipe you'll need!

What I love about these simple, gluten free muffins is that they're made with pantry staple ingredients and mixed up in one bowl. Once mixed, fill your muffin pan and bake until golden and domed on top.

In under 30 minutes you can have the most delicious, moist, tender gluten free muffins with warm, sweet blackberries bursting throughout. They make an incredible on the go snack or healthier dessert option, and you'll never be able to tell that they're gluten free!

If you're looking for more gluten free desserts be sure to try these raspberry cupcakes, no bake cookie dough bites, or easy strawberry banana cake.

WHY YOU'LL LOVE THIS RECIPE

• Completely gluten and dairy free
• Gluten free blackberry muffins make a healthy breakfast or snack
• Made with pantry staple ingredients
• Easy to make and bakes in under 30 minutes

WHAT YOU NEED FOR GLUTEN FREE BLACKBERRY MUFFINS

Equipment:

• Mixing bowl
• Wooden spoon
• Muffin tin
• Measuring cups and spoons

Ingredients:

• Oat flour: I used oat flour as the gluten free flour in this muffin recipe. Be sure to buy a certified gluten free brand like Bob's Red Mill to ensure there's no cross contamination
• Almond flour: I found that a mixture of oat and almond flour leads to a tender crumb that holds its shape and isn't too crumbly
• Tapioca starch: When working with gluten free flours, they tend to be crumbly without a binder. I use tapioca starch to create a moist and tender gluten free muffin that holds together well
• Sugar: This blackberry muffin recipe uses regular granulated sugar, but coconut sugar makes a delicious healthier substitute
• Oil: I always prefer to use avocado oil because it's one of the healthiest, neutral flavored oils. The fat also adds moisture and tenderness to baked goods
• Egg: Always use a large egg when baking unless the recipe states otherwise
• Baking powder: The best kind to use is double acting baking powder which combines 2 acidic ingredients and helps your muffins to be light and fluffy
• Baking soda: This also acts as a leavener and helps these gluten free muffins to be fluffy
• Vanilla extract: The vanilla just adds a touch of sweetness and rounds out the whole flavor
• Salt: When baking, you always want to add a bit of salt to balance out the sweetness
• Almond milk: You need the almond milk to thin out the batter and get it to the right consistency for baking
• Blackberries: I prefer to use fresh blackberries in my muffin recipe, but frozen will also work

VARIATIONS AND SUBSTITUTIONS

Substitutions

• Sugar: Coconut sugar and cane sugar are also great substitutes
• Tapioca starch: Arrowroot starch will also work
• Avocado oil: Substitute this with olive oil or another neutral flavored oil
• Almond milk: Any non dairy milk will work, or if you're not dairy free whole milk is a good option
• Blackberries: This gluten free muffin recipe will also work with blueberries or raspberries

Variations

• Do ¼ cup blueberries, ¼ cup raspberries, and ¼ cup blackberries and make them triple berry
• Add white chocolate chips or mini chocolate chips
• Add 1 tablespoon of lime zest into the batter and drizzle cooled muffins with a lime glaze

HOW TO MAKE GLUTEN FREE BLACKBERRY MUFFINS

1. Preheat your oven to 350 degrees F and line a muffin tin with 6 paper liners
2. In a large mixing bowl combine avocado oil, sugar, egg, vanilla extract, and almond milk
3. Add the oat flour, almond flour, baking powder, baking soda, and salt to the wet ingredients. Use a wooden spoon to mix until well combined
4. Next, use a rubber spatula to gently fold in the halved blackberries, then let the batter rest for 10 minutes
5. After 10 minutes, use a cookie scoop to divide the blackberry muffin batter into your prepared liners filling them to the top
6. Bake at 350 F for 16-18 minutes, or until a toothpick inserted into the center comes out clean
7. Carefully take the muffins out of the oven and let them cool in the pan for 10 minutes before turning them out to cool completely on a wire rack

EXPERT TIPS

• Use room temperature ingredients
• Sift the oat flour for an even lighter texture
• Check to make sure your baking powder isn't expired
• Fill muffin cups all the way to the top
• Cut blackberries in half, or even quarters if they're very large

STORING AND FREEZING GLUTEN FREE BLACKBERRY MUFFINS

To store leftover healthy blackberry muffins place them in a single layer into an airtight container and keep at room temperature. They'll stay good for up to 5 days or 1 week if you choose to refrigerate.

FAQs

Can I make the muffin batter ahead of time?

Yes, you can make the muffin batter ahead of time. They're good to make the batter the night before and bake fresh muffins in the morning. This is especially good for gluten free batters because it gives the flours time to hydrate, resulting in a more tender muffin

Can I use frozen berries instead of fresh?

Yes, you can definitely use frozen blackberries instead. Just let them thaw beforehand and use a paper towel to soak up the excess water.

What's the texture like?

These gluten free muffins are light, fluffy, and moist. They have a nice domed, muffin top with that classic tender interior. Plus, the burst of fresh blackberries makes these muffins outstandingly delicious.

Am I able to make these as mini muffins?

Yes, but if making mini muffins watch the cooking time. The mini muffins will bake for 11-14 minutes.

Did you make these easy gluten free blackberry muffins? If you did, I would appreciate you leaving a comment and star rating down below. Additionally, you can follow me on Instagram and tag me if you make this or any other of my easy dessert recipes.

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