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.


Units Scale
  • 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


  1. Preheat your oven to 350 degrees F and line a muffin tin with 6 paper liners
  2. In a large mixing bowl combine the avocado oil, sugar, egg, vanilla extract, and almond milk
  3. 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
  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 rackΒ 


  • 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