Tender, wholesome gluten-free blackberry muffins made with oat and almond flours and sweetened with honey.
This recipe for gluten-free blackberry muffins is a total keeper. 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 at any time of year. 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 blackberries 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!
Why You'll Love This Recipe
Blackberries. Need I say more? Blackberries feel like summer in a fruit, and you can get that summer sweet feeling any time of year if you use frozen berries.
Simple gluten-free flours. Just oat flour and almond flour in equal amounts are all you need in this recipe. More about gluten-free flours.
Refined sugar-free. This recipe is sweetened with honey both for its delicate floral flavor and for its health benefits.
What You'll Need for Gluten-Free Blackberry Muffin Recipe
- Oat flour: A versatile whole grain, gluten-free flour perfect for baking, made from ground oats
- Almond flour: Use almond flour rather than almond meal
- Baking powder and baking soda
- Ground spices: Cinnamon and nutmeg
- Coconut oil: Either refined or unrefined coconut oil will work here
How to Make This Recipe
- Preheat oven. Preheat oven to 375° F. Line a 12-cup muffin tin with liners.
- Whisk wet ingredients. In a large bowl, whisk together the coconut oil, honey, eggs, and buttermilk.
- Whisk dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
- Combine. Pour the flour mix into the wet ingredients and stir well to combine. Gently stir in the blackberries.
- Bake. 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.
Flour substitutes - Use sorghum flour in place of the oat flour and tiger nut or another nut flour in place of the almond flour.
Frozen berries - I used fresh blackberries but frozen would also work. Use the berries directly from the freezer.
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.
Tips for Success
- Bring ingredients to room temperature before using.
- Let batter rest while the oven preheats. Gluten-free flours really benefit from a rest to let them absorb liquids. More gluten-free baking tips.
- To make dairy-free: sub your favorite non-dairy butter for the butter. Make homemade buttermilk using your favorite non-dairy milk plus vinegar.
How to Store Gluten-Free Blackberry Muffins
Muffins will keep, in a tightly sealed container in the fridge, for up to 5 days. To serve, eat straight from the fridge or let come to room temperature. You can also reheat muffins in your toaster oven or for about 30 seconds in the microwave.
Gluten-Free Blackberry Muffins
- ⅓ cup coconut oil, melted
- ½ cup honey
- 2 large eggs at room temperature
- ⅔ cup buttermilk at room temperature
- 1 cup/120 g gluten-free oat flour (about 1 cup)
- 1 cup/120 g almond flour (about 1 cup)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 ½ cups fresh 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.
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