This recipe for gluten-free blackberry muffins is quick, easy, and so simple. Made with either fresh berries or frozen berries, the whole recipe is ready in no time!
I love how quick and easy muffins are. Some of my favorites are my blueberry muffins and my cranberry and orange muffins. Muffins were hard to figure out when I first started gluten-free baking because I did not know how to balance a gluten-free flour blend with enough moisture. These muffins are soft, moist, and tender muffins. The perfect breakfast for a weekday morning if you are headed out the door, or, working from home. We do not need a lot in terms of equipment for this recipe so let us get to making the best gluten free muffin recipe!
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⭐️ TIPS, TRICKS, AND ALTERATIONS:
You may be wondering which is better, frozen blackberries or fresh blackberries. I made my muffin batter with frozen muffins that I had let defrost a bit. As I am making my gluten-free muffins not during blackberry season, I opted for frozen, but, you can use fresh. They will both release liquid during the baking process which is great for gluten free baking as it helps our homemade muffins stay soft and give a fluffy texture. If it is during blackberry season, you can use fresh juicy blackberries or wild blackberries. Either would be absolutely delicious!
Vegan blackberry muffins: I have not attempted to make these as I myself do not adhere to a vegan diet.
Gluten Free Flour Blends: are not all created equal. My go-to for muffins is King Arthur’s Measure for Measure gluten free flour. I know that by using this that I will end up with moist muffins. If that is not available near you, you can try Bob’s Red Mill Gluten-Free 1:1 Flour. I have not tried it with this flour but I know a lot of gluten free bakers who have success with their gluten free baking flour.
I use 2% milk in this recipe but if you wanted to you could use whole milk.
I use Greek yogurt in this recipe, I have not tried it with sour cream but it would work well as a substitute.
If you wanted to add a bit of lemon zest to the recipe, go ahead!
For best results, always follow the recipe card!
❤️ Why you will love these gluten-free blackberry muffins:
I have a toddler, and as any parent knows, getting kids to eat food can sometimes be a massive pain. She loves these, as does my mom, my husband, and myself. They are great for the whole family. It is one of my favorite muffin recipes. It is so quick to make, and really is so delicious as it is the perfect level of sweet.
📃 Ingredients for gluten-free blackberry muffins:
All Purpose Flour: See my note above on gluten free flours
Large Eggs: They help serve as a binding agent in our recipe
Buttermilk: Buttermilk helps with the moisture in these muffins
Baking Powder: One of the agents to help the muffins rise
Almond Flour: Almond flour is a secret ingredient in these muffins as it makes them super soft
Blackberries: See my note about blackberries above in tips and tricks
Sugars: There is a bit of both white and brown sugar in this recipe to give it a bit of sweetness
Cinnamon: Cinnamon is our only spice in this recipe and it is such a warming flavor.
Oats: I love to coat these muffins in a crumb top and gluten free oats are the best option to do so
Butter: For our batter and for the crumb top. I use unsalted butter.
Vanilla: To help give flavor to our muffins
Greek Yogurt: Adds to the softness and fluffiness of the muffins
📖 How do I make these muffins?
Preheat your oven to 350°F: Meanwhile, melt your butter in a large bowl and then mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt, and continue to whisk together.
In a separate bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, and cinnamon). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
Fold in the blackberries: with a rubber spatula and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter. Set to the side.
Make the crumb top: In a bowl mix the oats, remainder of the brown sugar, and butter. Crush together with your fingers until the butter is the size of peas. When it looks similar to the photo I have of it below, place it on top of each muffin. Proceed to place the muffin pan the oven and bake for 30 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
⍰ How to store these gluten-free blackberry muffins?
You can store them in an airtight container and keep them at room temperature for a few days.
If you wish to freeze this gluten-free blackberry muffin recipe you can do so by placing the muffins into either a freezer-safe container or a freezer bag. They will last for 3 months so be sure to mark them with the date on them so you know when to eat them by!
🌟 LEAVE A RATING AND REVIEW! 🌟
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Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
Thank you so much!
Laura
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Gluten-Free Blackberry Muffins: Quick & Easy Muffins
Equipment
- 1 Muffin Tin
- 1 Rubber Spatula
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- Muffin Liners
Ingredients
- 2 Large Eggs
- 1 ½ Cup Flour Gluten Free Flour- I use King Arthur Measure for Measure
- ¼ Cup White Sugar
- ¼ Cup Light Brown Sugar For the muffin batter
- ½ Cup Greek Yogurt
- ½ Cup Almond Flour
- ⅔ Cup Buttermilk
- 1 ½ Cup Blackberries See my notes on this in the post
- 2 teaspoon Baking Powder
- 7 tablespoon Unsalted Butter For the muffin batter
- 1 teaspoon Vanilla Extract
- 2 teaspoon Cinnamon
- 1 Cup Oats For crumb top
- ¼ Cup Brown Sugar For crumb top
- 4 tablespoon Unsalted Butter For crumb top
Instructions
- Preheat your oven to 350°F: Meanwhile, melt your butter in a large bowl and then mix it with the white sugar and ¼ cup of the brown sugar. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt, and continue to whisk together.
- In a separate bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, and cinnamon). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
- Fold in the blackberries: with a rubber spatula and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter. Set to the side.
- Make the crumb top: In a bowl mix the oats, remainder of the brown sugar, and butter. Crush together with your fingers until the butter is the size of peas. When it looks similar to the photo I have of it below, place it on top of each muffin. Proceed to place the muffin pan the oven and bake for 30 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
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