Moist and delicious, these gluten free blackberry muffins are the perfect morning treat!
Made with fresh blackberries and moist, cakey batter, these fluffy muffins are a treat that the whole family will love.
Ingredients
Here’s what you’ll need for this gluten-free blackberry muffin recipe:
- Gluten free flour. Look for a 1:1 gluten-free flour blend that already has the xanthan gum added in. Then, you can use the flour exactly as you would regular all purpose flour. Bob’s Red Mill makes a good one. My favorite is Cup4Cup.
- Fresh blackberries. In a pinch, you can use frozen berries. More on that later.
- Eggs
- Sugar
- Buttermilk
- Vegetable Oil
- Lemon juice
- Vanilla
- Baking powder
- Baking soda
- Cinnamon
- Salt
How to Make Gluten Free Blackberry Muffins
Combine the Dry Ingredients
In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon and salt.
Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, sugar, eggs, oil, lemon juice and vanilla.
Combine Wet and Dry Ingredients
Now, pour the wet ingredients into the flour mixture and stir well.
Fold in the Blackberries
First, slice the blackberries in half. Then, gently fold them into the muffin batter.
Make the Crumble Topping
After you spoon the muffin batter into the muffin pan, make the streusel topping.
Simply melt the butter and stir it together with the flour, brown sugar and white sugar until it’s crumbly. Sprinkle a generous amount of topping over the muffins, and bake!
Watch how to make Gluten Free Blackberry Muffins!
Variations
1. Almond Flour Blackberry Muffins: For a grain free option, substitute 1 cup of almond flour for the gluten free flour.
2. Lemon Blackberry Muffins: Add 1 tablespoon of lemon zest to the muffin batter to really amp up the lemon flavor in these muffins.
3. Try Other Berries: Swap in blueberries, strawberries or even raspberries for the blackberries in equal amounts as noted on the recipe card.
4. Dairy Free Option: Replace the buttermilk in this recipe with 1 cup of plant-based milk plus one tablespoon of lemon juice or vinegar. Let the mixture sit for 10 minutes before using it in the recipe.
Make Ahead and Storage
These muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator.
To freeze your homemade muffins, first wrap them individually in plastic wrap. Then, place them into a large freezer bag and squeeze as much air out of the bag as possible.
The next time you want to enjoy a muffin, allow it to thaw at room temperature or reheat in a warm toaster oven.
FAQs
Gluten-free muffins won’t taste exactly the same as regular muffins, but they’ll come pretty close.
The biggest difference isn’t in the taste but the texture. Because they lack gluten, these muffins may be more dense and less cakey than regular muffins.
You sure can. Use your favorite plant-based milk and add an acid like lemon juice or vinegar. We do this to mimic the buttermilk that the original recipe calls for.
Allow 1 cup of plant-based milk plus one tablespoon of lemon juice or vinegar to sit for at least 10 minutes before using it in the recipe.
While fresh berries will yield the best results, you can definitely use frozen berries in this recipe. Be sure to thaw them completely at room temperature before baking with them.
When you make these gluten-free blackberry muffins, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more muffin recipes, try these:
- Chocolate Chip Zucchini Muffins
- Cranberry Orange Crumb Muffins
- Apple Butter Cranberry Muffins with Streusel Topping
For more gluten-free baking recipes, try these:
- Easy Gluten Free Zucchini Bread
- Bakery Style Pumpkin Chocolate Chip Muffins
- The Best Flourless Chocolate Cake
Gluten-Free Blackberry Muffins
Ingredients
- 2 cup 1:1 gluten free flour
- 1 1/2 cups blackberries halved
- 2 large eggs
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 Tbsp. lemon juice
- 1 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
Crumb Topping
- 1/3 cup 1:1 gluten free flour
- 1/4 cup brown sugar
- 2 Tbsp. white sugar
- 2 Tbsp. melted butter
Instructions
- Preheat oven to 350F degrees.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, whisk the buttermilk, sugar, eggs, oil, lemon juice and vanilla.
- Stir the wet ingredients into the dry ingredients until well combined.
- Slice the blackberries in half and fold them into the batter.
- Make the crumb topping: In a small bowl, whisk the flour and both sugars. Stir in the melted butter using a fork, until the mixture is crumbly.
- Coat two muffin pans with nonstick cooking spray, or line with cupcake liners. Fill each muffin cup 2/3 of the way full of batter. Sprinkle the crumb mixture generously over top.
- Bake 35 minutes, until a toothpick inserted in the center comes clean. Cool in the muffin pan for at least 20 minutes before removing.
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