{"id":45195,"date":"2023-04-02T12:12:05","date_gmt":"2023-04-02T16:12:05","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45195"},"modified":"2025-04-04T09:16:40","modified_gmt":"2025-04-04T13:16:40","slug":"gluten-free-blackberry-muffins","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-blackberry-muffins\/","title":{"rendered":"Gluten-Free Blackberry Muffins"},"content":{"rendered":"

This easy gluten-free blackberry muffins recipe makes soft, tender muffins that taste fantastic. It's the best way to use fresh blackberries!<\/p>\n

\"A<\/p>\n

I\u2019ve been on a bit of a \u201chomemade muffins and quick breads\u201d kick lately, and have FOUR recipes to post today!<\/p>\n

Right now, I\u2019d like to talk about my gluten-free blackberry muffin recipe.<\/p>\n

Blackberry season is coming up, after all, and it won\u2019t be too long before we have more fresh juicy blackberries than we know what to do with!<\/p>\n

These fluffy muffins are possibly the best use of those sweet blackberries. No joke!<\/p>\n

Due to the specific flours - and other ingredients - used, these actually taste *better* than regular muffins, and have a fantastic texture.<\/p><\/div>\n

While all muffins - gluten free or otherwise - tend to do better with a bit of reheating, these are also really good straight from the fridge. <\/p>\n

Soft, tender muffins, with none of the texture or temperature issues you see with things like almond flour blackberry muffins... or gluten free baked goods in general. <\/p>\n

They\u2019re also nut free!<\/p>\n

All around, the perfect weekday morning breakfast for the whole family.<\/p>\n

Let\u2019s get to it...<\/p><\/div>\n

\"A<\/p>\n

\n

Ingredients<\/h2>\n

This easy gluten free muffin recipe uses some fairly wholesome ingredients, most of which should be easy to find in any larger grocery store. A few notes for you:<\/p>\n

Flour Mixture<\/h4>\n

As with all of my gluten-free baking, I use a gluten-free flour blend measured from individual flours, which I design for each recipe, specifically.<\/p>\n

I\u2019m not a fan of premade gluten free \u201call purpose flour\u201d mixes - they tend to use the cheapest flours and starches possible, and don\u2019t mimic the use of wheat flour at all. <\/p>\n

All that rice flour and starch tends to lead to undesirable textures, and it doesn\u2019t really taste like much. <\/p>\n

The gluten free flours I use for making gluten-free muffins taste much better than regular flour, and produce a nice, soft muffin without much fuss, wait time, etc. <\/p>\n

It also ends up to be FAR cheaper than using the pre-mixes.<\/p>\n

I use:<\/p>\n

Light Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a>\t<\/p>\n

If you like baking muffins and quick breads, know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! They\u2019re great to have on hand.<\/p><\/div>\n

\n

Blackberries<\/h4>\n

I let seasonality and availability dictate what form of blackberries I use in this recipe.<\/p>\n

When blackberries are in season, I use fresh blackberries The rest of the year, I use frozen blackberries.<\/p>\n

When using frozen berries, I just measure them in as-is, without thawing. If you thaw first, they can mash \/ \u201cbleed\u201d, which is fine - when you\u2019re not photographing them for a blog \ud83d\ude42<\/p>\n

REALLY large blackberries should be cut in half before using, which is definitely easier with fresh berries.<\/p>\n

That said, I don\u2019t tend to see the really giant berries in the frozen packages.<\/p><\/div>\n

\n

Milk<\/h4>\n

You can use whatever form of milk you like for this recipe.<\/p>\n

For dairy milk, whole milk or 2% milk are both fine.<\/p>\n

For dairy-free milk, almond milk, coconut milk, oat milk, cashew milk, and flax milk are all great options that we\u2019ve used. <\/p>\n

As pictured, I use unsweetened almond milk for this batch.<\/p>\n

Lemon Zest<\/h4>\n

I use fresh lemon zest - from 1 whole lemon - to bring a bit of a pop to the muffins - it goes SO well with the blackberries!<\/p>\n

You could also use orange zest, if you prefer.<\/p>\n

You CAN skip it if you like. You\u2019ll still end up with tasty muffins, they\u2019ll just have a slightly less \u201cbright\u201d flavour.\n<\/p><\/div>\n

\n

Vegetable Oil<\/h4>\n

While I usually use melted unsalted butter in a lot of my regular baking, I like to use oil for baking gluten-free quick breads and muffins.
\nI find it retains a nicer texture, even straight from the fridge - butter tends to lead to a more dry texture at cooler temperatures.<\/p>\n

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options. <\/p>\n

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.<\/p>\n

Vanilla Yogurt<\/h4>\n

I use a bit of vanilla yogurt to bring - and retain - a bit of extra moisture to the recipe, as well as contribute a subtle bit of tang.<\/p>\n

I don\u2019t recommend skipping it, but you can use plain yogurt or sour cream, if you prefer.<\/p><\/div>\n

\n

Coarse Sugar<\/h4>\n

I like to sprinkle the top of the muffins with coarse white sugar - specificially Pearl Sugar<\/a>.<\/p>\n

It\u2019s what I use to give a nice crunchy, crystallized topping to sweet baked goods. <\/p>\n

Sometimes I'll sprinkle some over an unbaked Gluten Free Pie Crust<\/a>, after brushing on the egg wash. <\/p>\n

It\u2019s optional, but I love the texture it gives the muffin tops. <\/p>\n

Alternately, you could use a bit of raw sugar \/ turbinado sugar, if that\u2019s what you have on hand.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Granulated Sugar
\nPure Vanilla Extract<\/a>
\nBaking Powder
\nBaking Soda
\nLarge Eggs
\nSalt<\/p>\n

.... I just don\u2019t really have anything to say about these last few ingredients!<\/p><\/div>\n

\"A<\/p>\n

\n

How to Make Gluten-Free Blackberry Muffins<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.<\/i><\/p>\n

Preheat oven to 375 F. Line a regular muffin tin with muffin liners, or spray with baking spray.<\/p><\/div>\n

\"A<\/p>\n

Sort through the blackberries, discarding any that don\u2019t look good. Cut any large ones in half, set the berries aside.<\/p>\n

In a large bowl, combine sugar, flours, baking powder, xanthan gum, baking soda, and salt. Set aside.<\/p>\n

In a separate bowl whisk together milk, yogurt, vegetable oil, eggs, lemon zest and vanilla extract.<\/p><\/div>\n

\"A<\/p>\n

Add wet ingredients mixture all at once to the bowl of dry ingredients, stir with a wooden spoon or rubber spatula just until combined, then fold in the blackberries.<\/p>\n

Divide the muffin batter among the prepared muffin pan cavities, filling each to almost full - I like to use a cookie scoop. <\/p><\/div>\n

\"A<\/p>\n

Sprinkle the top of each muffin with coarse sugar, if using.<\/p>\n

\"A<\/p>\n

Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown and a wooden toothpick or butter knife inserted in centers comes out clean.<\/p>\n

Note: For best results, be sure to not over bake them! Remove them from the oven as soon as you\u2019re able to get a clean test!<\/i><\/p>\n

Cool in muffin cups on a wire rack for 5 minutes.<\/p>\n

Remove from muffin cups; serve warm. <\/p><\/div>\n

\"A<\/p>\n

\n

Leftovers<\/h4>\n

Uneaten muffins can be left on the cooling rack until they\u2019re cooled to room temperature.<\/p>\n

Place muffins in a freezer bag or other airtight container for storage. They\u2019ll last in the fridge for up to 5 days or so.<\/p>\n

Best served reheated, but they\u2019re also great straight from the fridge!<\/p><\/div>\n

\"A<\/p>\n

\n

More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some easy recipes to try:<\/p>\n

Gluten-Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten Free Bagels<\/a>
\nGluten-Free Banana Bread<\/a>
\nGluten-Free Banana Muffins<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Blueberry Banana Bread<\/a>
\nGluten-Free Blueberry Muffins<\/a>
\nBreakfast Meatloaf<\/a>
\nGluten Free Cranberry Orange Bread<\/a>
\nGluten Free Cranberry Walnut Muffins<\/a>
\nGluten-Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten-Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten-Free Paska [Easter Bread]<\/a>
\nGluten Free Pop-Tarts<\/a>
\nGluten-Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten Free Sourdough Waffles<\/a>
\nGluten-Free Zucchini Bread<\/a>\n<\/div>\n

\"A<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

<\/div>
\n\t
\"A<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten-Free Blackberry Muffins<\/h2>\n
<\/div>\n
This easy gluten-free blackberry muffins recipe makes soft, tender muffins that taste fantastic. It's the best way to use fresh blackberries!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast, brunch<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Muffins<\/span><\/span><\/div>\n
Calories: <\/span>203<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>