{Gluten-Free} Blackberry Muffins

In the spirit of our entrance into the cozy season (or, autumn), today I’m sharing a recipe for blackberry muffins. I made these for the first time around the end of August with the last of the blackberries we picked from the bushes growing wild on our street. They were perfect then and they are equally perfect now. If you are able to get your hands on fresh berries, great! If not, frozen work equally well.

This is a really lovely recipe, beautiful in its simplicity with just two gluten-free flours needed. I used honey for the sweetener here, as I love honey with fruit in recipes. Honey and black berries go together particularly nicely, and result in a muffin that satisfies but doesn’t feel heavy or too sweet with bursts of juicy berries in each bite. This recipe is also super easy to make dairy-free, as detailed below. Hope you enjoy these!

Til next time – N xx

PS — I’m experimenting with a new recipe format. Substitution options for flours and sweeteners are in the “notes” section following the instructions for this recipe!

Gluten-Free Blackberry Muffins

Nicole Spiridakis
Tender, wholesome gluten-free blackberry muffins are perfect on foggy mornings or anytime.
Prep Time 15 mins
Cook Time 25 mins
Course Breakfast
Servings 12


  • 1/3 cup coconut oil, melted
  • 1/2 cup honey
  • 2 large eggs at room temperature
  • 2/3 cup buttermilk at room temperature
  • 123 g gluten-free oat flour (about 1 cup)
  • 123 g almond flour (about 1 cup)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 1/2 cups blackberries


  • Heat oven to 375 F. Line a 12-cup muffin tin with liners.
  • In a large bowl, whisk together the coconut oil, honey, eggs, and buttermilk. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Pour the flour mix into the wet ingredients and stir well to combine. Gently stir in the blackberries.
  • Divide the batter equally between the muffin cups and place in the oven. Bake for 20-25 minutes, until a tester inserted in a muffin comes out clean and the tops are slightly firm. Remove from oven and let cool in pan 5 minutes, then turn out onto a wire rack to cool 10-15 minutes more.
  • Muffins will keep, in a tightly sealed container in the fridge, for up to 5 days.


Frozen berries – I used fresh blackberries but frozen would also work. Use the berries directly from the freezer.
Flour substitutes – Use sorghum flour in place of the oat flour and tiger nut or another nut flour in place of the almond flour.
Honey substitute – use maple syrup in place of the honey.
Oil substitute – Swap olive oil or melted unsalted butter for the coconut oil. You can use refined or unrefined coconut oil here.
Buttermilk substitute — make homemade buttermilk with one cup coconut milk + 1 Tablespoon vinegar, let rest for 10 minutes, then measure out and proceed with the recipe.
Keyword gluten-free, naturally sweetened, refined sugar-free
cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.