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+ servings
A gluten-free blackberry muffin.

Gluten-Free Blackberry Muffins

Nicole Spiridakis
Tender, wholesome gluten-free blackberry muffins are perfect on foggy mornings or anytime.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Servings 12

Ingredients
  

  • 1/3 cup coconut oil, melted
  • 1/2 cup honey
  • 2 large eggs at room temperature
  • 2/3 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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups fresh blackberries

Instructions
 

  • 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.
Did you make this recipe?Let me know in the comments how it went!