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    Gastronotherapy » Recipes » Breakfast

    Easy Gluten Free Blackberry Muffins

    Modified: May 9, 2022 · Published: Apr 15, 2022 · by MaryAnne · 4 Comments

    Jump to Recipe Jump to Video Print Recipe

    Light and fluffy gluten-free blackberry muffins with juicy blackberries mixed into the batter for extra moisture and beautiful color. Cinnamon and brown sugar are added for deeper and richer flavor, and the golden muffin tops are lightly sprinkled with granulated sugar for a delightful crunch. One bowl, no special equipment needed, and in 30 minutes you can have homemade muffins on your table!

    Blackberry muffins arranged on  parchment paper with blackberries scattered around.

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    When it comes to baking, it just doesn't get any easier than making muffins.

    For this recipe, we give half of our blackberries a quick mash and add them to our batter, distributing their sweet juiciness and creating pockets of berry goodness. Ground cinnamon and brown sugar are added for warm spice and richer, deeper flavor, complementing our plump blackberries.

    These gluten-free blackberry muffins are soft, light, fluffy, slightly sweet, and brown sugar-cinnamony.

    Because we use gluten-free flour, we don't have to worry about overmixing. After just 25 minutes in the oven, they develop a lovely golden brown top, which we finish off with a sprinkle of granulated sugar for a slight crunch.

    Jump to:
    • 👩🏼‍🍳 Why These Muffins Are The Best
    • 🥚 Ingredient Notes
    • 📋 Variations and Substitutions
    • 🔪 How To Make Gluten-Free Blackberry Muffins
    • ⏲ Expert Tips and Tricks
    • ⏲ Frequently Asked Questions
    • 🥐 Related Recipes
    • Gluten Free Blackberry Muffins Recipe

    👩🏼‍🍳 Why These Muffins Are The Best

    • Sweet and juicy mashed blackberries are mixed in for ultimate moisture, and warm cinnamon and brown sugar adds deeper flavor; a light sprinkling of sugar on top adds the perfect crunch.
    • Healthy (gluten-free) breakfast option that is packed with blackberries, which are full of fiber as well as vitamins and minerals.
    • Quick and simple: No special equipment is needed and this one-bowl recipe is easy enough for beginners.
    • Soft and fluffy homemade muffins that can be made using fresh or frozen blackberries.

    🥚 Ingredient Notes

    muffin ingredients arranged in bowls.
    • Blackberries - You can use fresh or frozen blackberries here, depending on what is available in your part of the world. If using frozen, you can either thaw them first, or add directly from the freezer, and simply add 2-3 more minutes to your baking time.
    • Canola oil - Using oil to make baked goods allows them to remain moist for a longer period of time compared to butter.
    • Light brown sugar - Adds moisture and rich molasses notes
    • All-purpose gluten-free flour - Gluten-free flours can vary quite a bit in their ingredients, but I recommend using one that includes xanthan gum, which acts as a binder and emulsifier. If your mix does not contain this, another option is to add ½ teaspoon of cornstarch or simply add 1 more egg to your batter. (Use it for my gluten-free apricot galette)!
    • Ground cinnamon - Adds warm spice and complements the blackberries.

    📋 Variations and Substitutions

    • Make dairy-free: I have made these using plant-based milk (almond milk, oat milk, and coconut milk are options) and they've turned out great!
    • Make vegan: Substitute the egg for 1 flax egg (to make a flax egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous.) and use plant-based milk.
    • Use your favorite berries. Use whatever is in season - strawberries, blueberries, and raspberries would all be delicious in this recipe.
    • Use a different spice. Mix it up by adding a pinch of nutmeg, cloves, or cardamom.

    🔪 How To Make Gluten-Free Blackberry Muffins

    *See recipe card below for printable instructions.

    In a small bowl, mash ¾ cup of berries. Set aside.

    Preheat oven to 350 degrees F. Place muffin liners in muffin tin or spray with a non-stick cooking spray.

    bowl of mashed blackberries with a fork.

    Using an electric hand mixer or whisk, beat the oil, milk, vanilla, and sugars until well combined.

    wet ingredients in a mixing bowl.

    Add egg and beat for at least one minute. (We want to incorporate lots of air into our muffins).

    Add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Stir until a smooth batter is formed.

    dry ingredients in a mixing bowl.

    Using a rubber spatula, fold in the mashed blackberries. Use a cookie scoop or ice cream scoop to place the batter into the prepared muffin tin (fill almost to the rim).

    muffin batter in a mixing bowl.

    Top with 1-2 berries and sprinkle lightly with granulated sugar. Bake for 25-28 minutes. Let the muffins cool for 10 minutes before transferring them to a cooling rack.

    muffin batter in tin with fresh blackberries.

    ⏲ Expert Tips and Tricks

    • Storage: Place muffins in an airtight container and store in the refrigerator for up to 4 days. Because they contain so much moisture from the blackberries, their shelf-life will not be as long if stored at room temperature.
    • How to freeze: After completely cooled, wrap each muffin in foil and place in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
    • Use a room-temperature egg. This allows you to incorporate more air into the eggs when you beat/whisk them, which results in light and fluffy muffins.
    • Keep mixing! When it comes to gluten-free baking, you need to mix longer than you would normally in order to build structure. With "normal" muffins, you typically want to avoid overmixing because of the gluten, but we don't have to worry about that here. Mixing your batter for 1 to 2 minutes will ensure that our batter will have a nice rise.
    • When measuring gluten-free flour, spoon the flour into the measuring cup and level with a knife. Try to avoid scooping your flour into your measuring cup.
    • Fill muffin cups almost to the rim to create full tops.
    • Check expiration date on leaveners. Always make sure your baking powder and baking soda are fresh and not expired.
    several blackberry muffins in a muffin tin with fresh blackberries.

    ⏲ Frequently Asked Questions

    Why won't my gluten free muffins rise?

    Leaveners do a lot of the heavy lifting when it comes to gluten-free baking. Most likely, your leaveners are no longer fresh or have expired. Another factor could be that you didn't give your batter a good stir to build structure and ensure a good rise for your muffins.

    Can you add frozen berries to muffin mix?

    Depending on the time of year, blackberries may be hard to come by. Frozen berries work just as well here, and you can either thaw them first, or add directly from the freezer, and simply add 2-3 more minutes to your baking time.

    What is the secret to making moist muffins?

    Using oil to make muffins (instead of butter) creates a moist crumb that stays hydrated for a longer period of time instead of drying out after 1 or 2 days.

    🥐 Related Recipes

    • stack of apple muffins with an apple in the background.
      Chunky Gluten Free Apple Muffins (dairy-free option)
    • almond poppy seed muffins arranged on parchment paper.
      Almond Poppy Seed Muffins
    • Easy pumpkin cream cheese muffins arranged on a cutting board.
      Pumpkin Cream Cheese Swirl Muffins
    • Soft and tender cinnamon raisin scones with a sweet glaze arranged on parchment paper.
      Cinnamon Raisin Scones

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

    gluten free blackberry muffins arranged on a wooden board.

    Gluten Free Blackberry Muffins Recipe

    Author: MaryAnne
    These light and fluffy muffins have juicy blackberries mixed into the batter for extra moisture and beautiful color. Cinnamon and brown sugar are added for deeper and richer flavor, and the golden muffin tops are lightly sprinkled with granulated sugar for a delightful crunch.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 muffins
    Calories 380 kcal

    Ingredients
      

    • 1-½ cups fresh blackberries, divided
    • ½ cup canola oil
    • ¼ cup milk (dairy or plant-based)
    • 1 teaspoon vanilla extract
    • ¼ cup light brown sugar
    • ¼ cup granulated sugar (plus more for sprinkling on top)
    • 1 large egg
    • 1 cup + 1 Tablespoon all-purpose gluten-free flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt

    Instructions
     

    • In a small bowl, mash ¾ cup of berries. Set aside.
    • Preheat the oven to 350 degrees F. Place muffin liners in muffin tin or spray with a non-stick cooking spray.
    • Using an electric hand mixer or whisk, beat the oil, milk, vanilla, and sugars until well combined, about 2 minutes.
    • Add egg and beat for at least one minute. (We want to incorporate lots of air into our muffins).
    • Add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Stir until a smooth batter is formed, around 2 minutes.
    • Using a rubber spatula, fold in the mashed blackberries. Use a cookie scoop or ice cream scoop to place the batter into the prepared muffin tin (fill almost to the rim). Top with 1-2 berries and sprinkle lightly with granulated sugar.
    • Bake for 25-28 minutes. Let the muffins cool for 10 minutes before transferring them to a cooling rack.

    Video

    Notes

    • Storage: Place in an airtight container and store in the refrigerator for up to 4 days. Because they contain so much moisture from the blackberries, their shelf-life at room temperature will not be as long.
    • How to freeze: After completely cooled, wrap each muffin in foil and place in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
    • Use a room-temperature egg. This allows you to incorporate more air into the eggs when you beat/whisk them, which results in light and fluffy muffins.
    • Keep mixing! When it comes to gluten-free baking, you need to mix longer than you would normally in order to build structure. With "normal" muffins, you typically want to avoid overmixing because of the gluten, but we don't have to worry about that here. Mixing your batter for 1 to 2 minutes will ensure that our batter will have a nice rise.
    • When measuring gluten-free flour, spoon the flour into the measuring cup and level with a knife. Try to avoid scooping your flour into your measuring cup.
    • Fill muffin cups almost to the rim to create full tops.

    Nutrition

    Calories: 380kcalCarbohydrates: 46gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 29mgSodium: 327mgPotassium: 60mgFiber: 5gSugar: 20gVitamin A: 83IUVitamin C: 3mgCalcium: 95mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb Haner

      April 16, 2022 at 7:10 am

      5 stars
      I love blackberries! I just finished with a batch of blueberry muffins so I can now try these! I never thought of using blackberries in muffins. I will definitely try out this recipe! Your pics look good enough to eat all by themselves!

      Reply
      • Gastronotherapy

        April 17, 2022 at 8:14 am

        Thanks, mom! 😍 If you like blackberries, you'll love these.

        Reply
    2. Brenda

      April 17, 2022 at 1:42 pm

      5 stars
      I was looking for a way to use up my blackberries and these did not disappoint! I love the cinnamon and brown sugar flavor. I'm not gluten free so I used regular flour and they were delicious. Thanks for a keeper recipe!

      Reply
      • Gastronotherapy

        April 17, 2022 at 1:49 pm

        So happy to hear that they were a hit, Brenda! And good to know that they work with regular flour as well! Thanks for stopping by my site. 😍

        Reply
    5 from 7 votes (5 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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