Gluten Free Blackberry Muffins

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.

5 from 5 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving muffins

Ingredients

⅔ cup oat milk, I love Oatly full-fat
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

Instructions

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!

Notes

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.

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.

Nutritional information is for 1 muffin. This recipe makes 12.

Nutrition

Course Breakfast, Snack

Cuisine American

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