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gluten free blackberry muffins arranged on a wooden board.
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5 from 7 votes

Gluten Free Blackberry Muffins Recipe

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 muffins
Calories: 380kcal
Author: MaryAnne

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.

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: 380kcal | Carbohydrates: 46g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 327mg | Potassium: 60mg | Fiber: 5g | Sugar: 20g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg