Gluten-Free Blackberry Muffins (Extra Fluffy & Tender!)

Look no further for the best blackberry muffin recipe. These quick and easy gluten-free and dairy-free muffins are tender and fluffy with juicy blackberries and a crunchy cinnamon sugar topping.

gluten-Free Blackberry muffin recipe

When making gluten-free muffin recipes, I’ve found a few essential tricks make them so light, fluffy, and tender, even the toughest critics will not suspect they are GF!

Adding oats to the muffin batter helps absorb moisture, which is essential with gluten-free baking recipes. Gluten-free flours have a tougher time incorporating liquids into the starches, which is why baked goods can become dense and gummy.

Adding gluten-free oatmeal not only improves the texture but gives a hint of nutty, healthy, wholesome flavor, just like in oat flour muffins. As they bake, the oatmeal softens so it is undetectable once you dive in.

Just like these gluten-free strawberry muffins, I find letting the batter rest for 10-15 minutes before baking also improves the crumb. This gives time for the gluten-free starches to hydrate and relax, eliminating any dry or gritty texture.

Ingredient Notes

Gluten-free blackberry muffins are affordable to make, just like all the recipes in my gluten-free cookbook. Whether you have fresh or frozen blackberries on hand, the remaining ingredients are commonly stocked kitchen and pantry ingredients.

• Gluten-free all purpose flour – The most essential criteria for achieving the best blackberry muffins starts with a quality flour. I’ve found Cup4Cup gluten-free flour to be superior, but for an alternative gluten-free flour blend see my gluten-free flour resource.
• Quick-cooking oats – Ideally use gluten-free quick-cooking oatmeal because the smaller flecks binds the muffin batter. If you only have old-fashioned oats on hand, pulse them briefly in the food processor first before combining with the other ingredients. 
• Sugars – A combination of brown sugar and granulated sugar helps with structure and adds a bit of caramel undertones.
• Blackberries – Use frozen or fresh blackberries, but if the berries are rather large I recommend cutting them in half before adding the dry ingredients. You will need a little less than 2 pints, but additional berries can be placed on top before baking.
• Milk – Use any type of milk, including dairy-free milk, such as almond milk.
• Oil – I use canola or vegetable oil, but melted coconut oil may also be used.

how to make gluten-free blackberry muffins

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Line standard-size muffin tin with liners or grease with nonstick cooking spray. Preheat the oven to 375ºF.
2. In a large bowl whisk together the gluten-free flour, oats, sugars, baking powder, baking soda, and salt. Then stir in the blackberries.
3. In a small bowl whisk together the oil, milk, egg, egg yolk, and vanilla. Gently fold the wet ingredients into the dry mixture until no flour pockets remain.
4. Divide the batter in the muffin pan, filling them about 3/4 full. Either scoop by the spoonful or use a large trigger scoop to distribute the batter quickly and easily. Combine the cinnamon sugar mixture and sprinkle on top.
5. Bake for 20-22 minutes, rotating the pans halfway through, until the tops are set and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

suggested additions and modifications

This gluten-free blackberry muffin recipe may be used as a template to adapt into many gluten-free muffins! Choose an idea from below or check out these fluffy gluten-free banana muffins for more mix-in ideas!

• For blackberry lemon muffins, add 1 tablespoon lemon zest to the muffin batter. Drizzle tops with a lemon glaze (1 cup powdered sugar mixed with 2 tablespoons lemon juice).
• Add a crumb topping. Follow the streusel topping ingredients and directions on these gluten-free apple muffins.
• Replace the fresh blackberries with frozen, blueberries, raspberries any fresh berries.
• Drizzle the tops with a vanilla glaze (1 cup powdered sugar mixed with 1 ½ tablespoons milk and ½ teaspoon vanilla extract).

tips for Using berries in muffins

Muffins with any type of berry are the ideal gluten free breakfast or snack! To make perfect, bakery-style muffins, follow these expert tips below!

1. Wash the berries and then gently blot dry with paper towels or a lint-free dish towel before adding to the batter.
2. Cut large blackberries in half before adding, so juicy berries are evenly dispersed.
3. Frozen or fresh berries may be used interchangeably in any muffin recipe. However, using frozen berries may bleed into the batter, changing the color. Also, since frozen berries release more juice, they may need an additional minute or two to bake.
4. Instead of mixing in the berries at the end, I like to add them to the flour mixture. They coat with the flour, keeping them evenly dispersed while baking and the berries don’t break apart as much as when they are combined at the end.

storing and freezing

Once they have completely cooled store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or they will dry out.

For optimal freshness, I freeze leftover gluten-free muffins right away since they don’t stay fresh as long. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months. 

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