Light and fluffy gluten-free 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.
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).
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.