Follow this simple recipe to make delicious gluten free blackberry muffins. You would never know that these are gluten free. They taste amazing and have the perfect texture! The blackberries give a little tart burst that compliments the sweet muffin perfectly.
12 oz Blackberries
1/2 cup Vegetable oil
1/4 cup Milk
1 tsp Vanilla extract
1/2 cup Granulated sugar
1 cup Gluten free all purpose flour
1/4 tsp Baking soda
1 tsp Baking powder
1/2 tsp Cinnamon
1/2 tsp Salt
Gluten Free Flour Recommendations
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King Arthur – 1:1 substitute for all purpose flour. This is the flour that I used for this recipe! It’s perfect for converting your favorite recipes into gluten free versions.
Bob’s Red Mill – 1:1 substitute for all purpose flour. Bob’s Red Mill is sold at most major grocery stores so this one is easy to find.
Namaste – 1:1 substitute for all purpose flour. This one is organic so it’s more expensive because of that.
I used one 12oz package of fresh blackberries for this recipe in the mixture and then one blackberry from the other package to top each of the muffins. You could get by with just a single 12oz package to make these muffins. Another option would be to use frozen blackberries. If you choose to use frozen berries be sure to let them thaw before mashing them.
The recipe ingredients calls for vegetable oil. You could easily substitute for canola oil or a healthier oil option if that is your preference.
How to Make Gluten Free Blackberry Muffins
Preheat your oven to 350 degrees F.
Prepare your muffin tin with muffin liners or rub the bottoms and sides with an oil to prevent the muffins from sticking.
Mash the blackberries
Add 12 oz of blackberries to a bowl and mash them with a potato masher or fork.
Mix the wet ingredients
In another bowl, add the oil, milk, egg, vanilla and sugar. Use either a stand mixer or electric hand mixer to beat the mixture until it is combined.
Add the dry ingredients
Add the flour, baking soda, baking powder, cinnamon and salt to the wet mixture. Beat with your mixture until all ingredients are well combined.
Fold in the mashed blackberries
Add the mashed blackberries to the bowl and carefully fold them into the mixture.
Pour the mixture into the muffin tin filling them about 3/4 to the top.
Then top each muffin with a blackberry and sprinkle with some granulated sugar.
Bake the muffins for 25 – 30 minutes or until they are fully cooked and brown on the top.
This recipe will make between 10 and 12 muffins.
Store the muffins in an airtight container or zip lock back and keep them in refrigerator. They will last up to 5 days.
How to freeze
First wrap in aluminum foil. Then place the muffins in a freezer storage bag and freeze for up to 6 months.
Gluten Free Blackberry Muffins
- 12 oz Blackberries
- 1/2 cup Vegetable oil
- 1/4 cup Milk
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar
- 1 Egg
- 1 cup Gluten free all purpose flour
- 1/4 tsp Baking Soda
- 1 tsp Baking powder
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
Preheat oven to 350 degrees F
In a small bowl, mash blackberries
In large bowl beat oil, milk, vanilla and sugar and egg until combined (about 3 minutes)
Add flour, baking soda, baking powder, cinnamon and salt. Mix until combined with wet ingredients
Add the mashed blackberries to the large bowl of ingredients and fold into the mixture
Pour the mixture into a prepared muffin tin.
Top each muffin with a little extra sugar and berries (optional)
Bake muffins for 25-30 minutes or until fully cooked and brown on top
Let muffins cool for at least 10 minutes before serving
Substitutions & Variations to Recipe
Not gluten free
If this recipe sounds good to you but you want to make it with regular wheat flour simply substitute the gluten free flour with a regular wheat all purpose flour mix.
If you are looking for a dairy free alternative, replace the milk with your favorite non-dairy milk such as almond, oat, soy etc.
Similar to the dairy free option, replace the milk with a non dairy milk. For the egg, substitute applesauce. You can use 1/4 cup of applesauce in place of the egg.