These Gluten-Free Blackberry Muffins are incredibly soft, fluffy, and delicious. They might just blow your mind! Not only are they quick and easy to make, but they also come together in just one bowl! These muffins are refined sugar-free, and nut-free, and can easily be made dairy-free too. If you love a moist, fluffy muffin packed with flavor, you’re going to enjoy these just as much as I do.
One of my all-time favorite snacks to make (and eat) is muffins. There’s something about a freshly baked muffin—light, fluffy, and warm—that makes it impossible to resist. I’ve tested many muffin recipes over the years, and one thing I’ve learned is that gluten-free muffins can be tricky to perfect. Getting that perfect texture that’s soft and fluffy is a challenge in gluten-free baking.
But not these Gluten-Free Blackberry Muffins! After testing this recipe countless times, I’ve finally perfected it. The result is a muffin that’s as soft and fluffy as a bakery-style treat, with a slightly tangy sweetness from the blackberries and a perfect crumb that’s never dry. The combination of the naturally tart blackberries with the lightly sweetened muffin batter creates a perfect balance of flavors that will have you coming back for more.
These muffins are not only incredibly delicious but also surprisingly quick and easy to make. They come together in one bowl, and you can have them baked in under 30 minutes. In this blog post, I’ll share all my tips and tricks to ensure that you, too, can make the perfect batch of gluten-free blackberry muffins.
Why You’ll Love These Blackberry Muffins:
- They’re quick and easy to make.
- They come together in one bowl in under 30 minutes.
- They’re soft, fluffy, and perfectly moist.
- They’re incredibly delicious and satisfying.
- They make a great snack, dessert, or breakfast!
- They’re gluten-free, refined sugar-free, nut-free, and can be made dairy-free too.
- They’re good for both your soul and your body.
Ingredients Needed:
These are the ingredients you’ll need to make these Gluten-Free Blackberry Muffins. You can find the exact measurements in the recipe card at the bottom of this page.
- Gluten-Free All-Purpose Flour: For the best results, use a gluten-free flour blend that measures 1:1 with regular flour. I personally recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour, which provided the most consistent results in my testing. That said, you can use your preferred gluten-free flour blend, but make sure it contains xanthan gum, as it helps with texture and binding.
- Baking Powder and Baking Soda: These leavening agents are essential to help the muffins rise and achieve the perfect fluffy texture. Using both ensures they are light and airy.
- Yogurt: Yogurt is key to keeping these muffins soft and moist without needing to use too much butter or oil. Greek yogurt is my go-to because it’s thick and creamy, but any thick yogurt will work. For a dairy-free or vegan option, you can substitute with coconut yogurt or soy yogurt.
- Liquid Sweetener: I love using honey in these muffins because it pairs perfectly with the blackberries and helps keep them refined sugar-free. You could also use maple syrup, agave nectar, or any other liquid sweetener you prefer, as long as it’s a 1:1 substitute for honey.
- Oil: A small amount of oil helps keep the muffins moist and fresh for longer. I like to use extra virgin olive oil, but you can easily swap this for a neutral oil like vegetable oil, sunflower oil, or even melted butter for a richer flavor.
- Eggs: Eggs provide moisture, structure, and contribute to the fluffy texture of the muffins. They also act as a binder in the recipe.
- Lemon Juice: The acid from lemon juice reacts with the baking powder and baking soda, helping the muffins rise beautifully and adding a light, fresh flavor that complements the blackberries. If you don’t have lemon, vinegar can work as a substitute.
- Blackberries: Fresh blackberries are the best option for these muffins because they provide great texture and flavor. If you need to use frozen blackberries, be sure to thaw and pat them dry with a paper towel to prevent excess moisture from affecting the batter.
Equipment Needed:
- Digital Food Scale: For the most accurate measurements, a food scale is invaluable, especially in gluten-free baking where precise measurements are crucial for the right texture.
- Muffin Tray: You’ll need a standard muffin tray to bake the muffins.
- Mixing Bowl: This is where you’ll combine your wet and dry ingredients.
- Whisk or Fork: To mix the wet ingredients together smoothly.
- Spatula: To gently fold in the dry ingredients and blackberries into the wet ingredients.
- Paper Muffin Cases: I like to use parchment paper to line my muffin tin. You can also use store-bought muffin liners.
How to Make Gluten-Free Blackberry Muffins:
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Start by preheating your oven to 350°F (180°C) or 160°C if using a fan-assisted oven. Line your muffin tray with paper muffin cases to make it easy to remove later.
Step Two:
In a large mixing bowl, add your yogurt, liquid sweetener, oil, eggs, and lemon juice. Use a whisk or fork to mix everything together until smooth and well combined.
Step Three:
Once your wet ingredients are smooth, it’s time to add in your dry ingredients. Sift in the gluten-free all-purpose flour, baking powder, and baking soda. Gently fold everything together until almost combined.
Step Four:
Carefully fold in the blackberries. If your blackberries are large, I recommend cutting them in half to ensure they distribute evenly throughout the batter. Don’t overmix the batter, as this can cause the muffins to become dense.
Step Five:
For best results, refrigerate the muffin batter for at least 20 minutes. Resting the batter allows the gluten-free flour to hydrate fully, leading to a lighter, fluffier muffin. If you prefer, you can even refrigerate the batter overnight and bake it the next day.
Step Six:
Once your batter has rested, divide it evenly between the muffin cups, filling each one right to the edge of the muffin tray. This ensures the muffins bake up nice and tall, with a beautiful dome.
Step Seven:
If you want to make your muffins even more visually appealing, sprinkle a little sugar or oats over the top before baking. This adds a nice crunch and gives them a rustic look.
Step Eight:
Place your tray in the preheated oven and bake for 22-25 minutes, or until a toothpick or skewer inserted into the center of the muffin comes out clean.
Step Nine:
After baking, let the muffins cool in the tray for about 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely.
Tips and Notes:
- Measure Accurately: Use a digital food scale to ensure precise measurements, which is crucial in gluten-free baking to get the right texture and consistency.
- Don’t Overmix: When combining the wet and dry ingredients, mix only until just combined. Overmixing can result in dense muffins, so be gentle.
- Room Temperature Ingredients: For the best results, make sure your yogurt and eggs are at room temperature before mixing them. This helps the batter combine smoothly and ensures even baking.
- Rest the Batter: Refrigerating the batter for at least 20 minutes before baking helps improve the texture of the muffins, making them even fluffier.
- Fresh Blackberries: Fresh blackberries work best in this recipe. If you must use frozen blackberries, make sure to defrost and pat them dry before adding them to the batter.
- Fill Muffin Cases Fully: Fill the muffin cases to the top to ensure that your muffins have a beautiful dome shape.
- Add Toppings: You can sprinkle sugar, oats, or even chopped nuts on top of the muffins before baking for added texture and appearance.
- Test for Doneness: Use a toothpick to test the muffins. If it comes out clean or with a few crumbs, the muffins are ready. If it’s still wet, bake for a few more minutes.
- Cooling: After baking, let the muffins cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely. This prevents soggy bottoms and helps the muffins hold their shape.
Storage Instructions:
Room Temperature: Store the muffins in an airtight container lined with a paper towel to absorb any excess moisture. They’ll stay fresh for up to 3 days.
Refrigeration: For longer storage, keep the muffins in an airtight container in the fridge. They’ll stay fresh for up to 1 week. When ready to eat, let them come to room temperature or warm them slightly for the best texture.
Freezing: To freeze, wrap each muffin individually in plastic wrap or parchment paper, and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them at room temperature or warm them up in the microwave or oven when ready to enjoy.
Reheating: To restore their fresh-baked flavor, warm the muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F (180°C) for 5-7 minutes.
FAQ (Frequently Asked Questions)
Can I use regular all-purpose flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour for gluten-free flour if you don’t need these muffins to be gluten-free. Use the same quantity as indicated in the recipe.
What can I use as a substitute for yogurt?
If you don’t have yogurt on hand, you can use sour cream, buttermilk, or a thick plant-based alternative like coconut or soy yogurt for a dairy-free version.
Can I use frozen blackberries instead of fresh ones?
Yes, frozen blackberries can be used, but they may release extra moisture, potentially altering the muffin’s texture. To avoid this, defrost the blackberries first and pat them dry with a paper towel.
How do I prevent blackberries from sinking to the bottom of the muffins?
To keep blackberries evenly distributed, toss them in a little gluten-free flour before folding them into the batter. This helps suspend the berries in the batter while baking.
Can I replace the blackberries with other fruits?
Absolutely! You can substitute blackberries with blueberries, raspberries, diced strawberries, or even chopped apples.
Can I make these muffins vegan?
I’ve not tested this recipe with any egg replacements yet, but you could try using flax eggs or chia eggs. Also be sure to replace the yogurt with a plant-based alternative.
How can I make the muffins sweeter?
If you prefer sweeter muffins, you can increase the liquid sweetener slightly or sprinkle granulated sugar over the top before baking.
Why is my muffin batter thick?
Gluten-free batters are often thicker due to the properties of the flour blend. If the batter seems excessively thick, you can add a tablespoon or two of milk or a dairy-free alternative to loosen it slightly.
Why are my muffins dense and not fluffy?
Dense muffins can be caused by overmixing the batter or not resting the batter before baking. For best results, mix the ingredients until just combined and refrigerate the batter for at least 20 minutes before baking.
Can I add extras like nuts or chocolate chips?
Of course! Feel free to mix in chopped nuts, chocolate chips, or even shredded coconut for added flavor and texture.
How do I know when the muffins are done?
Insert a skewer or toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re ready. If it comes out with wet batter, bake for a few more minutes.
more gluten-free muffin recipes for you:
- Easy and Healthy Gluten-free Savory Muffins (just 5 ingredients)
- Healthy Carrot and Banana Muffins (only 5 ingredients!)
- 3 Ingredient Banana Oatmeal Muffins (easy & healthy recipe)
- Easy + Healthy Banana Blueberry Oatmeal Muffins
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Gluten-Free Blackberry Muffins
Ingredients
- 250 g Yogurt (1 cup)
- 150 g Liquid Sweetener (½ cup)
- 60 g Oil (¼ cup)
- 2 Eggs
- 1 tbsp Lemon Juice
- 280 g Gluten-free All-Purpose Flour (2 ¼ cup)
- 1.5 tsp Baking Powder
- ½ tsp Baking Soda
- 120 g Blackberries (1 cup)
Instructions
- Preheat the oven to 350°F (180°C) or 160°C for fan ovens. Line a 12-cup muffin tray with parchment paper or muffin liners.
- In a large mixing bowl, whisk together the yogurt, liquid sweetener, oil, eggs, and lemon juice until smooth.
- Add the gluten-free flour, baking powder, and baking soda to the wet ingredients. Gently fold with a spatula until just combined. Avoid overmixing.
- Carefully fold the blackberries into the batter, ensuring even distribution without breaking them up too much.
- Refrigerate the batter for at least 20 minutes. This step hydrates the gluten-free flour and helps create a fluffier texture.
- Divide the batter evenly among the prepared muffin cups, filling each to the brim for a domed top.
- Sprinkle a pinch of sugar, oats, or crushed nuts over the batter for added texture and appeal.
- Bake in the preheated oven for 22-25 minutes or until a skewer inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- Fresh vs. Frozen Blackberries: Fresh blackberries work best for this recipe, as frozen ones can release excess moisture, affecting the muffin texture. If using frozen, do not thaw them before adding to the batter.
- Customize Sweetness: Adjust the amount of liquid sweetener to suit your taste. If you prefer less sweetness, reduce the sweetener slightly.
- Make It Vegan: Replace the eggs with flaxseed or chia seed eggs (1 tablespoon of ground seeds mixed with 2.5 tablespoons of water per egg). Ensure your yogurt is dairy-free.
- Don’t Skip Chilling: Chilling the batter is key for achieving a fluffy texture with gluten-free flour. It helps the batter hydrate and hold its shape.
- Prevent Sticking: If you don’t have muffin liners, lightly grease the muffin tray with oil or use non-stick spray.
- Mix Gently: Overmixing the batter can lead to dense muffins. Fold the ingredients together just until combined.
- Add Zest: For an extra burst of flavor, add a teaspoon of lemon or orange zest to the batter.
- Room Temperature Ingredients: Using yogurt and eggs at room temperature ensures a smoother batter and better rise.
Nutrition
Let me know in the comments below if you make these Gluten-Free Blackberry Muffins!
