I love whipping up a quick batch of homemade muffins for breakfast (or sometimes an afternoon snack). So when I had a handful of leftover blackberries from another recipe, I knew it was time to create a recipe for gluten free blackberry muffins.
These muffins are tender and perfectly sweetened with the subtle tang of fresh juicy blackberries. Plus, where most recipes use whole berries, I prefer to smash them up so every single bite is filled with bits of jammy blackberry. The whole batch only lasted about 10 minutes at my house and people were begging for more. You're going to love this easy muffin recipe - it's perfect for blackberry season!
If you love muffins with fresh berries, I recommend you also make my gluten free strawberry muffins or my gluten free blueberry muffins, which are some of the most popular recipes on the website. For even more muffin ideas, check out my complete collection of the best gluten free muffin recipes.
Ingredient Notes
These delicious muffins use simple ingredients, which should be available at any grocery store. This recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour. I have not tested this recipe with any other brands of flour, so your results may vary.
- Non-Dairy Milk - Since I make all of my recipes dairy free, I typically use unsweetened coconut milk or oat milk in my baking. Any dairy free milk should work fine and if you're not dairy free, use whole milk in the same measure.
- Blackberries - Since the blackberries I get are usually very large, I prefer to smash the berries so I can get a little bit in each bite. If you find wild blackberries, they may be small enough to leave some whole.
See recipe card for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - Use dairy milk in the same measure.
- No Fresh Blackberries - Replace the fresh blackberries with frozen berries. You will need to thaw and drain the berries before preparing the recipe.
- Lemon Blackberry Muffins - Adding a bit of lemon zest to this recipe would provide a lovely lemon blackberry flavor combo.
How to Make Gluten Free Blackberry Muffins
This recipe is very simple to make using the muffin method. No electric mixer is required.
Before mixing, line a 6 cup muffin pan with muffin liners.
- STEP 1: Combine the gluten free flour, sugar, baking powder and salt in a large bowl. Whisk together to mix well.
- STEP 2: Crack the egg into a second small bowl and whisk until it's frothy, like soap bubbles.
- STEP 3: Add the milk, oil and vanilla extract to the beaten egg. Whisk again until combined.
- STEP 4: Use a fork to partially mash the blackberries. Leave some chunky pieces, but no whole blackberries.
- STEP 5: Add the mashed blackberries and other wet ingredients into the bowl with the dry ingredients. Fold together with a rubber spatula, about 15 strokes. For best results, don't over-mix the batter.
- STEP 6: Portion the muffin batter into 6 lined muffin cups. I use an ice cream scoop to make this easy. You should fill the muffin cups right to the top. Sprinkle the tops with coarse sugar and now you're ready to bake!
Expert Tip
Check the muffins for done by gently poking the top center of one muffin. If the top springs right back when poked, the muffins are fully baked. If your finger leaves an indentation, bake an additional 2 minutes and check again.
Storage
If you plan to eat the muffins the same day, you can just leave them sitting out at room temperature. If you want longer storage, place them in an airtight container lined with paper towels. At room temperature they will last 2-3 days and in the refrigerator for 4-5 days.
More gluten-free muffins to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Blackberry Muffins
Ingredients
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Egg
- 6 Tablespoons Non Dairy Milk
- 3 Tablespoons Oil
- 1 teaspoon Vanilla
- 1 Cup Fresh Blackberries
- 2 Tablespoons Turbinado Sugar
Instructions
- Preheat the oven to 400 °F (204 °C). Line a 6 cup muffin tin with parchment paper cups.
- Combine the gluten free flour, sugar, baking powder and salt in a large mixing bowl. Whisk together to mix well.1 Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Sugar, 1 teaspoon Baking Powder, ½ teaspoon Salt
- In a second bowl, crack the egg and whisk until it's frothy like soap bubbles.1 Egg
- Add the milk, oil and vanilla to the beaten egg and whisk again until smooth.6 Tablespoons Non Dairy Milk, 3 Tablespoons Oil, 1 teaspoon Vanilla
- Partially mash the blackberries, leaving some chunky bits but no whole blackberries.1 Cup Fresh Blackberries
- Add the wet ingredients and mashed berries to the dry ingredients. Fold together with a spatula until just combined, about 15 strokes.
- Portion the muffin batter into your prepared muffin tin, filling the cups up all the way to the top.
- Sprinkle the tops of the muffins with coarse sugar.2 Tablespoons Turbinado Sugar
- Bake in the preheated oven for 3 minutes, then reduce the temperature to 375 °F (191 °C) and continue to bake another 25 minutes or until the tops spring back when gently poked.
- Remove the pan from the oven and cool the muffins in the pan for no more than 10 minutes before moving them to a wire rack to cool.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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