Gluten-Free Blackberry Muffins

Bursting with fresh blackberries and free from gluten, these gluten-free blackberry muffins have a delicious combination of flavors and a fluffy texture that will be a hit with the whole family.

With blackberry season in full swing, these fluffy muffins are a great way to use juicy blackberries to make the perfect breakfast for weekday mornings on the go.

Blackberries, known for their vibrant color and rich flavor, add a delightful twist to traditional muffins. They bring a burst of tanginess and a subtle sweetness that perfectly complements the tender crumb of the muffins.

Gluten-free baking has gained immense popularity in recent years, as more people are adopting gluten-free diets due to allergies, intolerances, or personal preferences. These homemade muffins ensure that everyone can enjoy a moist and flavorful baked good without compromising on taste or texture, they are also dairy free.

Jump to:

• Ingredients
• Substitutions
• Step by step
• Frequently asked questions
• Tips and notes
• Storing and reheating
• Recipe

Ingredients

Substitutions

Gluten-free flour- I have not tested this recipe using any other type of flour. I like to use Bob's Red Mill gluten-free 1-1 flour but any gluten-free all purpose flour or gluten-free flour blend should work. I would not substitute almond flour, oat flour, or coconut flour.

Blackberries- Finding fresh sweet blackberries can be hard when they aren't in season, but you can use frozen berries if you can't find fresh ones. You can add them frozen to the batter or defrost them first. If adding frozen berries to the batter, add an extra 2-3 minutes to your baking time.

Coconut sugar- You can use brown sugar or regular white sugar instead.

Dairy-free milk- You can use whatever dairy free milk you like. Almond milk, coconut milk, cashew milk, and oat milk will all work in this recipe. If you aren't dairy free then you can use regular whole milk or 2% milk.

Ghee- You can use vegan butter if you have a dairy allergy. You can use regular butter if you don't have a dairy allergy.

Eggs- I haven't tested this recipe using a flax egg.

Coconut oil- You can use avocado oil or olive oil instead.

Step by step

1. Add the coconut sugar, gluten-free flour, baking powder, baking soda, and baking powder to a medium bowl and whisk everything together.
2. To the dry ingredients, add the wet ingredients (the dairy-free milk, eggs, melted coconut oil, melted ghee, vanilla extract, and lemon juice) and whisk everything together with the flour mixture. If using a hand mixer or stand mixer, combine at a low speed.
3. Add in the fresh berries and using a wooden spoon or a rubber spatula stir to combine. I like to use a spoon or spatula to break up the blackberries lightly.
4. Line a muffin pan with muffin liners and using a spoon, or cookie scoop, spoon the muffin batter evenly into the muffin cups.
5. Place muffins into a preheated oven and 375 degrees Fahrenheit and bake for 22-25 minutes or until the muffin tops are golden brown and you can stick a toothpick in the middle of the muffins and it comes out clean.
6. Let these gluten-free muffins cool on a wire rack before serving.

Frequently asked questions

Tips and notes

You can use paper liners or silicone liners in your muffin pan. You can even use a silicone muffin pan if you like.

For a little extra sweetness, you can sprinkle a little bit of coconut sugar on top of each muffin before baking.

Storing and reheating

Store these muffins in an airtight container in the refrigerator for up to 5 days.

You can also freeze these muffins in a freezer-safe container or freezer bag.

To reheat place in the microwave for 10-15 seconds. If frozen, let the muffins defrost overnight in the refrigerator then microwave.

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Recipe