Look no further for the best gluten-free blackberry muffin recipe. My quick and easy gluten-free and dairy-free muffins are tender and fluffy with juicy blackberries and a crunchy cinnamon sugar topping.
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Best Gluten-Free Blackberry Muffin Recipe
I have loads of homemade gluten-free muffin recipes, but this is the one I turn to the most. It uses my 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, wholesome flavor, just like in my 5-minute blender oat flour muffins. As they bake, the oatmeal softens so it is undetectable once you dive in.
If you’ve struggled with muffins baking up tall and fluffy, let’s borrow a trick from old fashioned gluten-free morning glory muffins. Let the batter rest for 10-15 minutes before baking to improve the crumb. This gives time for the gluten-free starches to hydrate and relax, eliminating any dry or gritty texture.
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Ingredient Tid Bits
Gluten-free blackberry muffins use simple ingredients right in your kitchen, nothing fancy or expensive, just like all the recipes.
- 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 readers have used other brands with success as well.
- 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.
- 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.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Large bowl, spoon, dry ingredients – easy peasy
In a large bowl whisk together the gluten-free flour, oats, sugars, baking powder, baking soda, and salt. Then stir in the blackberries. I like to do this now so they don’t get smushed when the batter is thicker.
Liquid ingredients and stir together
In a small bowl whisk together the oil, milk (or dairy-free milk), egg, egg yolk, and vanilla. Gently fold the wet ingredients into the dry mixture until no flour pockets remain.
Divide and rest is best
Divide the batter in the muffin pan, filling them about 3/4 full, almost to the top for a nice domed shape. Either scoop by the spoonful or use a large 4 tablespoon trigger scoop to distribute the batter quickly and easily. Combine the cinnamon sugar mixture and sprinkle on top.
Before baking, I like to let gluten-free muffins rest for about 10-15 minutes. This gives time for the GF starches to hydrate, relax, and soak up the moisture so you have tall, fluffy muffins.
Bake in a 375℉ oven for 20-22 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Enjoy!
Yummiest 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 add a comment below to share what you did.
- 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 crumb 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).
When using berries in muffins, after washing gently blot dry with paper towels or a lint-free dish towel before adding to the batter. Also, either frozen or fresh berries may be used, but 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Gluten-Free Blackberry Muffins (Extra Fluffy & Tender!)
Ingredients
- 1 ⅔ cup (257 g) gluten free all purpose flour, I use and recommend Cup4Cup GF flour
- 1 ⅓ cup (140 g) gluten-free quick-cooking oats
- ⅓ cup (67 g) packed brown sugar
- ⅓ cup (74 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (288 g) blackberries (fresh or frozen), washed and blotted dry and large berries halved
- ⅔ cup (146 g) oil, any preferred
- ⅔ cup (163 g) milk or dairy-free milk
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Topping
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Line standard-size muffin cups with paper liners or grease with nonstick cooking spray. The oven preheats later while the muffin batter rests. (This allows time for the gluten-free starches to soften and hydrate with the liquids.)
- In a large bowl whisk together the gluten-free flour, oats, both sugars, baking powder, baking soda, and salt. Gently stir in the blackberries.1 ⅔ cup gluten free all purpose flour, 1 ⅓ cup gluten-free quick-cooking oats, ⅓ cup packed brown sugar, ⅓ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 cups blackberries (fresh or frozen)
- In a small bowl whisk together the oil, milk, egg, egg yolk, and vanilla. Gently combine the wet ingredients into the dry mixture. Stir until no flour pockets remain.⅔ cup oil, ⅔ cup milk or dairy-free milk, 1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Preheat the oven to 375ºF. Divide the batter in the muffin pan, filling them about 3/4 full. If desired, halve any leftover berries and gently press on top. Combine the cinnamon sugar mixture and use a small spoon or teaspoon to sprinkle on the tops. Leave at room temperature while the oven finishes heating.1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
- 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.
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These are fantastic! We had a plethora of mulberries so put them in these muffins. I used 1 c GF flour and 2/3 c almond meal and it was outstanding. I also only used 1/3 c brown sugar so less sweet.
The texture was spongy and delicious. Thanks for this recipe!
Sounds good, Maeg! Thanks for taking the time to leave me a note.
Best,
Melissa
Great recipe! I used Cinnamon and sugar topping! Hit the Spot On!! Will make these again.
Thank you so much, Sherrie! I’m so glad you enjoyed them. It makes me so happy!
Best,
Melissa