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Gluten-Free Blackberry Muffins: Quick & Easy Muffins

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!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Baked Goods, Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 17 Muffins
Calories: 203kcal
Author: Laura Sirkovsky-Kauffman

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!

Nutrition

Calories: 203kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 74mg | Potassium: 91mg | Fiber: 2g | Sugar: 11g | Vitamin A: 302IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg