Gluten Free Blackberry Muffins
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!
Servings: 10 Muffins
Calories: 231kcal
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
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.
Variations:
- 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
Serving: 1serving | Calories: 231kcal | Carbohydrates: 27.8g | Protein: 16.2g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 2g | Cholesterol: 0.3mg | Sodium: 113.6mg | Potassium: 24.8mg | Fiber: 0.5g | Sugar: 12.2g