Bursting with fresh blackberries and a sparkly sugar crust, these are the best gluten free blackberry muffins you’ll ever eat. They are bakery style with a super moist and soft crumb.
The best gluten free blackberry muffins you’ll ever eat
Say hello to the most tender, and fluffy bakery-style blackberry muffins that you will never be able to tell are gluten-free! They are bursting with juicy blackberries and a crunchy sugar topping and have a little zing from the lemon zest. They are perfect for summer or any time of year – it is my family’s favorite muffin recipe.
I have made them dozens of times with both gluten free flour and regular all-purpose flour, so both work. They are flavored with vanilla, a dash of cinnamon, and a pinch of lemon zest, which makes them super unique and tasty.
I love using fresh blackberries for these moist muffins, but you can also use frozen blackberries. You could even use blueberries if you prefer! These gluten free muffins are super customizable.
Why you’ll love this recipe
- Gluten free blackberry muffins are quick and easy to make.
- They are extra moist and fluffy.
- Bursting with warm and sweet blackberries.
- This recipe is 100% gluten-free and nut-free.
- Blackberry muffins are perfect for breakfast, snack, and dessert.
- Bakery style muffins made at home!
- They are made with staple pantry ingredients.
- Check out these gluten free oatmeal blueberry banana muffins for another delicious recipe!
These super moist gluten free blackberry muffins call for a handful of simple ingredients. You’ll need gluten free baking flour, oat milk, lemon zest, fresh blackberries, eggs, and a few other ingredients. Here is a list of all the ingredients, so you are prepared:
- Oat Milk: I love baking with oat milk because it is super creamy and the best dairy free substitute for regular cow’s milk.
- Lemon: You need 1 lemon. We’ll need the juice to make dairy free buttermilk with the oat milk and the zest to flavor these delicious blackberry muffins.
- Flour: I used Bob’s Red Mill gluten-free 1:1 baking flour – I found this to be the best gluten free all-purpose flour.
- Baking Powder: To help these muffins rise and get super fluffy.
- Ground Cinnamon: For a little flavor, I just love ground cinnamon! Don’t worry it is not overpowering.
- Butter: You’ll need some unsalted butter for moisture.
- Sugar: Grab white granular sugar to sweeten these gluten-free blackberry muffins. Don’t worry they are not overly sweet. Most recipes call for 1.5 cups or more; we only use half of that.
- Eggs: For protein, nutrition, and to hold the muffins together as they bake.
- Vanilla Extract: Just a dash of vanilla adds so much yummy flavor to these blackberry muffins.
- Blackberries: I used fresh blackberries since they are in season right now, but you can also use frozen blackberries. Do not let the blackberries thaw before adding them to the batter if you use frozen ones.
- Coarse Sugar: I love adding a sprinkle of coarse sugar to the tops of muffins. It really mimics bakery-style muffins!
Kitchen tools required
You only need a few kitchen utensils to make these homemade bakery-style gluten-free blackberry muffins. Here is a list:
- Two Mixing Bowls
- Electric Hand Mixer or Stand Mixer with Paddle Attachment
- Cupcake Tin
- Cupcake Liners
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make gluten free blackberry muffins
These are truly the softest and fluffiest gluten-free blackberry muffins, and they are so easy to make! You will want to make them over and over again. Here are step-by-step directions with pictures for visual reference:
First, preheat the oven to 375 degrees Fahrenheit and line a muffin tin with 12 liners.
Next, zest your lemon and set it to the side. Then mix the oat milk and lemon juice together and let it sit for at least 5 minutes while you prepare the rest.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Make sure all the clumps are removed, and then set it to the side.
After that, in a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter and sugar on high for about 1 minute until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula.
Then, beat in eggs one at a time and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl.
After, with the mixer on low speed, add the dry ingredients in two parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix. Use a rubber spatula to fold in the blackberries and lemon zest.
Finally, fill each cup with batter until about ⅔ full, and sprinkle the tops with coarse sugar. Then, bake for 25 – 30 or until a toothpick comes out clean. Let the gluten-free blackberry muffins cool before enjoying them!
Baking tips for gluten free muffins
Spoon and level your flour. This is my #1 baking tip for gluten free muffins. It is super important to measure the right amount of flour by spooning and leveling it in a measuring cup. You will add too much flour if you scoop the flour directly out of the bag since the flour gets compacted into the measuring cup. Too much flour will make the muffins dry.
Use gluten-free baking flour with xanthan gum in it. Since there is no gluten present, xanthan gum acts as a binding agent to help with the texture and “stickiness” of gluten-free batters. It helps hold these muffins together. I recommend this flour.
Check the freshness of your baking powder. If your baking powder is expired or old, the muffins will not rise!
Make sure your wet ingredients are at room temperature. If you use cold or chilled ingredients, the muffins might sink or require a longer bake time. Cold ingredients can lead to dense muffins.
Don’t skip out on the butter or coconut oil. This is essential for making these gluten free muffins extra moist.
Don’t overmix the batter. Make sure to whisk your muffin batter until just combined. Some lumps in the batter are totally okay! If you overmix it, the gluten free muffins will be tough and dense.
Easy ingredient substitutions:
- Oat Milk: You can use any type of milk! Try almond milk, cashew milk, 2% cow’s milk, soy milk, or skim milk.
- Gluten Free Flour: If you are not gluten-free, you can also use regular all-purpose flour.
- Fresh Blackberries: You can use frozen blackberries or a different berry, like blueberries.
- Butter: Substitute the butter for room temperature coconut oil or dairy-free butter. I recommend Earth Balance vegan butter sticks for baking.
- Coarse Sugar: You can use regular granulated white sugar or a sprinkle of coconut sugar.
Can I make them dairy free?
You can make these muffins dairy free too! To make these gluten free blackberry muffins dairy free, substitute the unsalted butter with vegan, dairy free butter sticks. I recommend using Earth Balance’s Butter Sticks for the best result.
Frequently Asked Questions
What is the best gluten free flour for baking?
I recommend using Bob’s Red Mill gluten-free 1-to-1 baking flour. It is the most similar to regular all-purpose flour. This is my favorite one.
Can I use frozen blackberries?
Yes, you can use frozen blackberries in this muffin recipe. However, do not let them thaw before adding them to the batter, or else they will sink and make the muffins soggy.
How do I make dairy free buttermilk?
You can easily make dairy-free buttermilk by adding 1 tablespoon of fresh lemon juice for every 2/3 cups of oat milk or almond milk.
What is the texture of these gluten free muffins?
The texture of these muffins is light and fluffy. They are very moist and have a tender crumb. They taste just like a regular muffin, you really cannot tell they are gluten free!
What is the best dairy free butter for baking?
The best dairy-free butter for baking is Earth Balances Vegan Butter Sticks.
How do I know when gluten free muffins are done baking?
Gluten free muffins are done baking when they have risen, the tops are lightly golden, and a toothpick comes out clean.
Can I double the recipe?
Yes, you can easily double the recipe for a family breakfast or brunch party.
How to store and freeze blackberry muffins:
Storing: If you have leftovers, store gluten free blackberry muffins in an airtight container at room temperature for up to 2 – 3 days.
Freezing: Make the muffins as directed, let them cool, then add them to a freezer-safe bag, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight so they are ready to enjoy in the morning.
If you loved this gluten free muffin recipe, try these next!
- Gluten Free Banana Crumb Muffins
- Almond Flour Banana Muffins
- Oatmeal Blueberry Banana Muffins
- Peanut Butter & Jelly Banana Muffins
- Carrot Orange Oat Muffins
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Gluten Free Blackberry Muffins
- ⅔ cup oat milk, I love Oatly
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 ¾ cups gluten-free 1:1 baking flour, Bob’s Red Mill is the best
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, room temperature
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 ¼ cups fresh blackberries, halved
- 2 – 3 tbsp coarse sugar, for sprinkling
- Preheat the oven to 375°F and line a muffin tin with 12 liners.
- Zest your lemon and set it to the side. Then mix the oat milk and lemon juice together and let it sit for at least 5 minutes while you prepare the rest.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Make sure all the clumps are removed, and then set it to the side.
- In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter and sugar on high for about 1 minute until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula.
- Beat in eggs one at a time and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl.
- With the mixer on low speed, add the dry ingredients in two parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix. Use a rubber spatula to fold in the blackberries and lemon zest.
- Fill each cup with batter until about ⅔ full, and sprinkle the tops with coarse sugar.
- Bake for 25 – 30 or until a toothpick comes out clean. Let the muffins cool before enjoying!
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