These soft and moist gluten-free blackberry muffins are loaded with juicy, fresh blackberries. Perfect for breakfast or a snack!
This recipe for gluten-free blackberry muffins is a total keeper. I make these pretty little muffins with fresh blackberries in season plucked from the bushes growing wild on our street. If you're able to get your hands on fresh berries, great! If not, frozen works equally well. Like my gluten free banana blackberry muffins or gluten free banana and blackberry bread, these gorgeous muffins are just crammed with berries in every bite!
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Ingredients Needed
Here's a look at what you'll need for these tender muffins. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Gluten free flour - I developed this recipe using my homemade gluten free flour blend, and you can use any 1:1 gluten-free flour you like.
- Granulated sugar - Lower the sugar to ⅓ cup if you wish or swap ⅓ cup of honey.
- Baking powder
- Salt - Fine sea salt or table salt works.
- Cinnamon - Or try ground ginger or cardamom.
- Butter - Unsalted butter is best, and be sure to cool it slightly after melting.
- Egg - A large or extra-large egg will work.
- Milk - Use whole or 2% milk.
- Blackberries - Use fresh or frozen blackberries!
Variation Ideas
- Other berries: Use blueberries, raspberries, or chopped strawberries instead of blackberries.
- Add nuts: Stir in ½ cup of chopped walnuts for some crunch!
- Try chocolate: Add ½ cup chocolate chips for a sweeter treat.
- A pop of citrus: Add 1 teaspoon of lemon or orange zest for a citrusy kick.
- Protein boost: Stir in 1 tablespoon of chia seeds or flaxseeds for added nutrition.
- Naturally sweetened: Use ⅓ cup of honey or maple syrup instead of granulated sugar.
How to Make Blackberry Muffins
Here's an overview in photos of how you'll make this simple recipe:
- Make batter. Whisk together the dry ingredients, reserving ¼ cup. Make a well in the center and stir in the melted butter, egg, and milk. Toss ¼ cup of the dry mix with the blackberries.
- Add blackberries. Gently fold in the blackberries.
- Rest batter. Divide the batter equally between the muffin cups in a well-greased or lined muffin tin. Rest the batter for 20 minutes.
- Bake. Place the muffin tin in a 375℉ oven and bake for 20-25 minutes.
- Cool. Let the muffins cool in the pan 5 minutes, then turn out onto a wire rack to cool to room temp.
Fresh vs Frozen Blackberries
Not sure whether to use fresh or frozen blackberries? Here's what you need to know:
Fresh Blackberries
- Best for a firmer texture in muffins.
- Easier to fold into the batter without excess moisture.
- Slightly sweeter, depending on ripeness.
Frozen Blackberries
- A great option when fresh blackberries aren't in season.
- Toss them with a little gluten-free flour before folding them into the batter to prevent color bleeding.
Both options work beautifully, so use what's available to you!
Substitution Suggestions & Tips
- Don't thaw the berries. If you use frozen blackberries, don't thaw them before adding them to the batter. If the berries defrost too much they will add too much moisture to the muffins.
- Rest the batter. Let the batter rest for up to 20 minutes before baking so that the gluten-free flour hydrates, leading to a better texture.
- Try brown sugar. Instead of granulated sugar, try light or dark brown sugar. Coconut sugar also works.
- Dairy-free: Substitute your favorite non-dairy butter and non-dairy milk.
- Egg-free: I haven't made these without an egg, but you could try a flax egg instead of the egg and it should work well.
Proper Storage
- Counter - Keep muffins in an airtight container on the counter for up to 3 days.
- Fridge - Place muffins in an airtight container for up to 5 days in the refrigerator. You can eat them cold, let them come to room temperature, or gently reheat them in a toaster oven or microwave.
- Freezer - Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.
More Gluten Free Blackberry Recipes
If you try this gluten-free blackberry muffins recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Recipe
Gluten-Free Blackberry Muffins
These soft and moist gluten-free blackberry muffins are loaded with juicy, fresh blackberries. Perfect for breakfast or a snack!
Ingredients
- 2 ¼ cups gluten free flour (280 grams)
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon or ginger (optional)
- ¼ cup unsalted butter melted
- 1 egg lightly beaten
- 1 cup whole milk
- 1 cup fresh or frozen blackberries
Instructions
- Well butter or grease a 12-cup muffin tin or line it with liners.
- In a large bowl, whisk together 2 ¼ cups gluten free flour , ½ cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon fine sea salt, and ½ teaspoon ground cinnamon if using. Set aside ¼ cup of this dry mix.
- Make a well in the center and stir in the ¼ cup unsalted butter, 1 egg, and 1 cup whole milk. Stir together until just combined. Toss the reserved dry mix with the blackberries.
- Gently fold in the 1 cup fresh or frozen blackberries, then divide the batter equally between the muffin cups. Let the batter rest for about 20 minutes. Preheat the oven to 375℉
- When the oven is preheated and the batter has rested, place the tin in the oven and bake for 20-25 minutes, until a tester inserted in the center of a muffin comes out clean.
- Remove from oven and let cool in pan 5 minutes, then turn out onto a wire rack to cool 10-15 minutes more.
Notes
- Don't thaw the berries. If you use frozen blackberries, don't thaw them before adding them to the batter. If the berries defrost too much they will add too much moisture to the muffins.
- Rest the batter. Let the batter rest for up to 20 minutes before baking so that the gluten-free flour hydrates, leading to a better texture.
- Try brown sugar. Instead of granulated sugar, try light or dark brown sugar. Coconut sugar also works.
- Dairy-free: Substitute your favorite non-dairy butter and non-dairy milk.
- Egg-free: I haven't made these without an egg, but you could try a flax egg instead of the egg and it should work well.
Nutrition
Calories: 164kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 217mgPotassium: 57mgFiber: 3gSugar: 11gVitamin A: 197IUVitamin C: 3mgCalcium: 106mgIron: 1mg
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