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Gluten-Free Blackberry Muffins

Bake these delicious gluten free muffins that are bursting with fresh berries!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 15 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.
Keyword blackerry, breakfast, brunch, gluten free
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