These easy gluten free blackberry muffins are so fresh, tender, moist, and filled with juicy blackberries. They can be made in under 30 minutes making them a perfect breakfast or brunch treat that all the family will love!
I do love it when I can use fresh wild berries in my bakes and when I had lots of wild blackberries to use up I had to add them to my muffin recipe. They definitely don't disappoint and when eaten fresh from the oven once slightly cooled is just bliss. The perfect start to any day!
I love testing recipes that solve the dilemma on a busy morning of what to gluten free breakfast recipes to make and they are perfect for making ahead just like my gluten free banana chocolate chip muffins, gluten free banana blueberry bread, and, gluten free banana bread with chocolate chips
Jump to:
Why we love this recipe
There is nothing better in the morning than a delicious fresh homemade muffin for breakfast with your coffee. I love making these as a special treat using wild blackberries in the summer months and a homely breakfast in the holidays using frozen berries.
- Gluten free - these gluten free muffins are so good even my non gluten free family members love them.
- Easily made dairy free - they are easily adapted to be dairy free just switching to dairy free milk.
- Wild blackberry or Frozen berries - They can be made with fresh or frozen berries meaning you can enjoy them all year round.
- Make ahead - make the batter ahead of time or the night before and bake just when you need them for a freshly baked breakfast.
Ingredients
- Gluten free all-purpose flour - Known as Gluten free plain flour in the UK. See my baking tips below for the gluten free flour blend I used when making this recipe.
- Sugar - In this recipe, I have used both granulated and light brown sugar. I have tested this with various combinations of sugar and found that half white and half brown produced the best results.
- Xanthan Gum - Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gelling everything together. You can omit if the flour blend already contains xanthan gum.
- Baking powder & Baking soda - Acts as a leavening and rising agent by reacting to heat. Makes the muffins light and rise well.
- Eggs - add structure to baked goods. Always be sure to use room temperature eggs.
- Oil - Vegetable or canola oil
- Milk - I used whole milk but almond milk can be used if you require dairy free blackberry muffins.
- Vanilla extract - adds additional flavor. If you want to substitute the vanilla for lemon juice to make blackberry lemon muffins.
- Fresh Blackberries - Use fresh blackberries or wild blackberries when they are in season but if it's not blackberry season frozen blackberries will also work well. Blot them with a kitchen towel as they will hold extra liquid, As it bakes the blackberry color may bleed into the muffins slightly due to the extra liquid in the frozen fruit. (Keep a small handful aside to place on top of the batter)
- Extra Corse/granulated sugar - optional for the tops of the muffins. As the muffins bake the coarse sugar will add a little crunch to the top of the gluten free blackberry muffins.
See the recipe card for quantities.
Substitutions & Variations
I like to include some alternatives in my recipes that are easily adapted to hopefully help you when making the recipe if you don't have all the ingredients readily available or you have additional dietary needs.
- Dairy Free muffins - to make these blackberry muffins dairy-free substitute the milk for almond milk in this recipe.
- Frozen berries - I like to use wild blackberries but I have also used frozen blackberries when they are not in season. Just be sure to coat the berries with flour before adding them to the batter.
- Mixed Berries - I have used this recipe to make raspberry, blueberry, or mixed berry muffins. Just follow the recipe and use your preferred berries.
Step by step Instructions
Below is a brief step-by-step process with photos of how to make gluten free blackberry muffins. See the recipe card below for more detailed recipe instructions.
Step 1: Preheat the oven to 180°C/350°f/gas 4. Grease or line a muffin tin with paper muffin cases.
In a large bowl combine the flour, xanthan gum, baking powder, baking soda, salt, and sugar.
Step 2: In a separate bowl whisk the eggs well then add the milk, oil, and vanilla extract. Whisk until fully combined.
Step 3: Combine the wet ingredients into the dry mixture and fold in until fully combined.
In a small bowl add the halved blackberries and coat with the tablespoon of flour.
Step 4: Add the blackberries into the muffin batter keeping a few aside to add to the top of the muffin cases.
Step 5: Divide the muffin batter between the muffin cases filling each case approx ¾ full. Add the remaining blackberries to the tops of the muffin batter.
Step 6: Place in the oven for 15-20 minutes until the muffins have risen and are golden brown. Check with a small wooden skewer in the center of the muffin and if it comes out clean the muffins are ready to be removed from the oven to cool.
Notes: The muffins are best served once cooled slightly or on the day of baking. I like to make the batter the night before then store it in the fridge overnight and add the berries just before baking for a delicious fresh muffin breakfast.
Storage
If you want to make these muffins in advance I recommend making the batter, covering, and storing it in the fridge for up to 2 days, then adding the fruit just before baking.
After they have been baked and cooled store them in an airtight container in the refrigerator for 2-3 days. These gluten-free blackberry muffins are best eaten on the day they are baked.
If you love muffins then you will also like these gluten free raspberry muffins and gluten free banana muffins.
Recipe FAQs
Yes, you can use frozen berries if that is what you have available. Blot them with a kitchen towel as they will hold extra liquid, As it bakes the blackberry color may bleed into the muffins slightly due to the extra liquid in the frozen fruit.
Yes, If you want to make these muffins in advance I recommend making the batter, covering, and storing it in the fridge for up to 2 days, then adding the fruit just before baking.
Yes, I have used this recipe to make raspberry, blueberry, or mixed berry muffins. Just follow the recipe and use your preferred berries.
More gluten-free recipes
📖 Recipe
Gluten Free Blackberry Muffins
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Muffin tin
Ingredients
Ingredients for Gluten-free Blackberry muffins
- 200 grams Gluten free all-purpose flour (+1 tablespoon to coat the berries) Gluten free plain flour in the UK
- 50 grams Sugar
- 50 grams Light brown sugar
- ¼ teaspoon Xanthan Gum Omit if the flour blend already contains xanthan gum
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ teaspoon Baking soda AKA bicarbonate of soda in UK. Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ⅛ teaspoon Salt
- 3 large Eggs Room temperature
- 100 Milliliters Oil Vegetable or canola oil
- 100 Milliliters Milk
- 1 teaspoon Vanilla extract
- 100 grams Fresh Blackberries halved
- 1 tablespoon Coarse/granulated sugar Optional for dusting the muffin tops
Instructions
How to make gluten free blackberry muffins
- Preheat the oven to 180°C/350°f/gas 4. Grease or line a muffin tin with paper muffin cases.
- In a large bowl combine the flour, xanthan gum, baking powder, baking soda, salt, and sugar.
- In a separate bowl whisk the eggs well then add the milk, oil, and vanilla extract. Whisk until fully combined.
- Combine the wet ingredients into the dry mixture and fold in until fully combined.
- In a small bowl add the halved blackberries and coat with the tablespoon of flour.
- Add the blackberries into the muffin batter keeping a few aside to add to the top of the muffin cases.
- Divide the muffin batter between the muffin cases filling each case approx ¾ full. Add the remaining blackberries to the tops of the muffin batter.
- If desired add a sprinkle of granulated sugar to the top of each muffin batter. This gives a nice crunch to the top of the muffins.
- Place in the oven for 15-20 minutes until the muffins have risen and are golden brown. Check with a small wooden skewer in the center of the muffin and if it comes out clean the muffins are ready to be removed from the oven to cool.
- Leave the muffins in the tin for 5 minutes before placing them on a cooling rack.
- The muffins are best served once cooled slightly or on the day of baking. Store in an airtight container in the refrigerator for up to 2-3 days.
Notes
- Dairy Free muffins - to make these blackberry muffins dairy-free substitute the milk for almond milk in this recipe.
- Frozen berries - I like to use wild blackberries but I have also used frozen blackberries when they are not in season. Just be sure to coat the berries with flour before adding them to the batter.
- Mixed Berries - I have used this recipe to make raspberry, blueberry, or mixed berry muffins. Just follow the recipe and use your preferred berries.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Blackberry Muffins recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Serina Doran says
I made this recipe after finding some blackberries, while walking our dogs. It’s not as sweet as I thought they would be but cake was lovely and fluffy 😊