These gluten free blackberry muffins are sweet and deliciously soft. They are bursting with juicy blackberries and can be made in under 35 minutes!
These easy gluten free blackberry muffins are soft, tender and packed with flavor. The combination or juicy blackberries and tender, moist texture of the muffin is irresistible.
Reasons to Love These muffins
- These muffins have the best flavor and texture. They are the perfect balance of juicy blackberries, sweetness and a chewy, soft texture.
- The muffins are gluten free, but you can't even tell! They hold together well and rise like a normal muffin.
- The blackberry muffins are easy to make! Whip these up in under 35 minutes.
- The muffins are easy to customize. Sub the blackberries with blueberries, apples, raspberries or more!
Gluten Free flour- use an all purpose baking flour, such as Bob's red mill 1:1 baking flour or king Arthur's gluten free measure for measure baking flour. The flour must contain xanthan gum, which is listed on the label.
Butter- this is the fat that holds the muffins together. You can replace it with applesauce to make it lower in fat.
Granulated sugar- this adds sweetness to the muffins. Granulated sugar is recommended for best results
Blackberries- use fresh black berries. Cut into halves (or fourths if really big) and drain all of the juice.
Substitutions and Variations
- Fruit: The blackberries can be replaced with another type of fruit such as blueberries, apple pieces, strawberry slices.
- The milk and lemon juice can be replaced with ½ cup of buttermilk.
- Make it healthier: Replace the butter with a healthier fat such as applesauce. If you don't have applesauce, here's a list of baking substitutes.
- Dairy free: Make the recipe dairy free by replacing the milk with almond milk and using a dairy free butter.
Step by Step Instructions
Step 1:Preheat the oven. Place liners in a muffin tin and spray with nonstick spray. Combine all dry ingredients in a bowl (flour, baking powder, salt and cinnamon.) Mix together. (Image 1).
Step 2: In a separate bowl, combine the softened butter and sugar. Beat with an electric mixer until soft and creamy.
Add the eggs, vanilla, milk and lemon juice. Beat until mixed. (Image 2)
Step 3: Add the flour mixture to the butter mixture. (Image 3) Mix just until combined.
Step 4: Cut the blackberries in half, rinse under water and pat dry to remove excess juice.
Mix the blackberries in with a spoon, careful not to break them. (Image 4)
Fill the muffin tins all the way to the top and bake in the oven.
- Measure the flour carefully. Spoon it into a measuring cup and level it off with a knife. Don’t scoop flour right out of the bag, as this will pack the measuring cup too full and make dry muffins. Here's a guide on how to measure flour.
- Mix the dry ingredients together first- the ensures the baking soda is completely mixed in. This is important to keep the muffins from turning green.
- Fill the muffin cups to the rims to create a tall muffin.
- Gluten free flour: use a gluten free flour with a 1:1 baking ratio. It must contain xanthan gum. This is my favorite gluten free flour.
- Be sure to use a room temperature egg.
- Storage: Store in an airtight container for 3 days. For best quality, keep muffins in the refrigerator.
- To freeze these muffins: The muffins can be frozen for up to 3 months. Store in an air tight container or freezer safe Ziploc bag. Defrost on the counter for 2 hours before serving.
- Serve these muffins for breakfast. Make them a balanced meal by adding a protein source, such as some gluten free quiche, a chicken omelet or a couple slices of air fryer turkey bacon.
- Serve the muffins warm with a pat of butter or topped with some honey walnut cream cheese.
- The muffins are a dinner classic. Make an all American meal - serve turkey burgers, corn on the cob, fresh fruit and muffins!
This is a result of either too much baking soda or the baking soda not getting mixed in thoroughly, which causes the berries to turn green.
Frozen blackberries can be added straight to the batter. This will prevent them from becoming mushy and bleeding into the batter.
Be sure to use the correct type of gluten free flour. I always use a flour that has a 1:1 baking ratio and contains xanthan gum.
Muffins need the correct ratio of fats, liquids and dry ingredients. Be sure to measure flour carefully: scoop it into a measuring cup with a spoon and level the top off with a knife.
If you tried this Gluten Free Blackberry Muffin recipe or any other recipe on my website, please please leave a star rating and let me know how you like it in the comments below. I love hearing from you!
Gluten Free Blackberry Muffins
- 1 Oven
- 2 cups gluten free flour must be 1:1 all purpose baking flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup butter (1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 2% milk
- 2 teaspoon lemon juice
- 2 cups blackberries halved
- Preheat oven to 425 F. Line muffin tin with baking liners. Grease with nonstick spray and set aside.
- In a medium bowl, combine the gluten free flour, baking powder, salt, cinnamon. Mix until combined.
- In a separate bowl, combine the softened butter and sugar. Beat with an electric mixer until soft and creamy, about 2 minutes.
- Add the eggs, vanilla, milk and lemon juice. Beat until mixed.
- Add the flour mixture to the butter mixture. Mix just until combined.
- Cut the blackberries in half, rinse under water and pat dry to remove excess juice.
- Mix the blackberries in with a spoon, careful not to break them.
- Fill the muffin tins all the way to the top. Bake in the over for 25 minutes, or until the center comes out clean with a toothpick.