Blackberry Muffins

These quick and easy gluten-free and dairy-free muffins are tender and fluffy with juicy blackberries and a crunchy cinnamon sugar topping."

– Mamagourmand


GF All Purpose Flour GF Cooking Oats | Brown Sugar Sugar | Baking Powder Baking Soda | Blackberries Oil | Milk Eggs | Vanilla Extract Ground Cinnamon

In a large bowl, mix together all of the dry ingredients, then gently stir in the blackberries

Let's Make It!

In a small bowl whisk together all of the wet ingredients. Then mix into the dry ingredients

Fill each cup of your muffin tray with the batter, then sprinkle on the cinnamon sugar topping

Bake the muffins until golden brown, then allow to cool. Once cooled, serve and enjoy!

How Should I Store Leftovers?

Leftovers in an airtight container are good up to 2 days! Wrap in plastic wrap and freeze for up to 3 months as well.

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