Gluten-Free Blackberry Muffins
These one-bowl Gluten-Free Blackberry Muffins are quick, easy, and irresistibly soft and fluffy, packed with juicy blackberries and perfect for a wholesome snack, dessert, or breakfast!
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
TIPS & NOTES:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your muffins will come out perfectly.
MORE INFO:
Read the blog post for a more in-depth explanation of how to make these gluten-free blackberry muffins and more tips and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
- 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
Nutrition Facts
Gluten-Free Blackberry Muffins
Serving Size
1 muffin
Amount per Serving
Calories
200
% Daily Value*
Fat
6.5
g
10
%
Carbohydrates
30.5
g
10
%
Protein
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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