How To Make  Easy Gluten Free Blackberry Muffins

Light and fluffy 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.

– Fresh blackberries – Canola oil – Milk – Vanilla extract – Light brown sugar – Granulated sugar – Egg – All-purpose gluten-free flour – Baking powder – Baking soda – Ground cinnamon – Salt

Ingredients Needed

Step 1. In a small bowl, mash ¾ cup of berries. Set aside. Step 2. Preheat the oven to 350 degrees F. Place muffin liners in muffin tin or spray with a non-stick cooking spray.

Recipe Instructions

Step 3. Using an electric hand mixer or whisk, beat the oil, milk, vanilla, and sugars until well combined, about 2 minutes. Step 4. Add egg and beat for at least one minute. (We want to incorporate lots of air into our muffins).

Recipe Instructions

Step 5. Add the gluten-free flour, baking powder,  baking soda, cinnamon, and salt. Stir until a smooth batter is formed,  around 2 minutes.

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Step 6. 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.

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Step 7. Bake for 25-28 minutes. Let the muffins cool for 10 minutes before transferring them to a cooling rack.

Recipe Instructions

* 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.

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never  far behind!  Sign up to get recipes delivered to your inbox!