Gluten Free Blackberry Muffins
These deliciously tender gluten free blackberry muffins are filled with jammy fresh blackberries in every bite. Perfect for an easy breakfast or snack!
Servings: 6
Calories: 242 kcal
Ingredients
- 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup (100 g) Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 (50 g) Egg
- 6 Tablespoons (90 g) Non Dairy Milk
- 3 Tablespoons (39 g) Oil
- 1 teaspoon Vanilla
- 1 Cup (130 g) Fresh Blackberries
- 2 Tablespoons (24 g) 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 (148 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (100 g) 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 (50 g) Egg
- Add the milk, oil and vanilla to the beaten egg and whisk again until smooth.6 Tablespoons (90 g) Non Dairy Milk, 3 Tablespoons (39 g) Oil, 1 teaspoon Vanilla
- Partially mash the blackberries, leaving some chunky bits but no whole blackberries.1 Cup (130 g) 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 (24 g) 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
USING FROZEN BLACKBERRIES? Thaw the berries and drain off any extra liquid before mashing and adding to the muffin batter.
STORAGE: Store leftover muffins in an airtight container lined with paper towels for up to 3 days at room temperature.