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.
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 brown sugar, ⅓ cup granulated sugar, 1 ½ teaspoon 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 canola oil, ⅔ cup milk or dairy-free milk, 1 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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Notes
Additions and Modifications
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).