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 blackberries 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.

Gluten Free Blackberry Muffins

gluten free blackberry muffin with a bite in it and white flowers.

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These gluten free blackberry muffins are so light, fluffy, and bursting with fresh, juicy blackberries. This easy recipe gives you 6 gluten and dairy free muffins that everyone will love.

Author: Nicole Radcliffe
Prep Time: 15 Minutes
Cook Time: 16 Minutes
Total Time: 31 minutes
Yield: 6 Servings 1x
Category: Muffins
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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1/4 cup avocado oil
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup almond milk
1 1/4 cup Gluten free oat flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup blackberries- cut in half

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Instructions

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

Notes

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
Store leftovers in an airtight container at room temperature for up to 5 days

Find it online: https://www.coleinthekitchen.com/gluten-free-blackberry-muffins/