Easy Gluten Free Blackberry Muffins

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!

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
• 📖 Easy 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

• 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.

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

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.

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.

⏲ 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.

⏲ Frequently Asked Questions

🥐 Related Recipes

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