Want to make homemade muffins for your next brunch? This easy Gluten Free Blackberry Muffins recipe is the best to delight any brunch connoisseur and leave them wowed.
Not only are these gluten free muffins perfect for brunch but they are so easy to make. With only a few ingredients that you can find at your local grocery store you can whip them up in no time and no stress.
These muffins are also perfect for the colder months to bring a touch of warmth and goodness to those frosty winter mornings. Because they’re so easy, you can even take these to a last-minute get-together with friends.
If I had to pick a favorite berry it would be fresh juicy blackberries, no question about it. And to add them as the star of a muffin? Well, that just delights me more than I can possibly explain in a few paragraphs. Combine those tasty berries with caramel-y brown sugar and a glass of orange juice and my day just got better.
Do you love muffins as much as I do? Take a look at my banana protein muffins. You certainly can’t go wrong with dairy free muffins (& gluten free) or even this vegan blackberry crumble.
I’d also hate for you to miss out on these easy cinnamon roll muffins. Trust me when I say easy. One of the many joys of muffins: they’re delightful and simple. If you’re looking for a twist on a classic muffin recipe try these sourdough muffins.
This blackberry muffin recipe is one you will return to again and again. The fact that it’s gluten free makes it that much more accessible for anyone to enjoy. I love to keep these muffins on hand for that very reason.
Gluten-free baking has never been easier, my friends. I hope you love these yummy gluten-free muffins as much as I do. Muffins and blackberries are such a gorgeous pairing that I can’t get enough. I have the suspicion you’ll feel the same. Enjoy!
Why you should make this recipe
- These muffins are the perfect make-ahead breakfast.
- They’re made with the best fresh berries on Earth!
- This recipe is easy and delicious.
Ingredients Needed
- Butter – Butter works great for these delicious muffins. Either salted or unsalted butter will work.
- Eggs – Eggs help to combine all the fats, liquids, and proteins together to make a delectable backed breakfast treat. I recommend large eggs.
- Milk – I like to use whole milk, but use whatever kind of milk tickles your fancy.
- Lemon juice – This tart splash of juice helps to balance out the flavors and make them sing in your mouth.
- Vanilla extract – These muffins wouldn’t be complete without a dash of vanilla to add that bit of comforting flavor.
- Gluten-free flour – I like to use King Arthur’s cup-for-cup flour best in this recipe because it has more of a hearty, whole-grain vibe than many of the other gluten-free flours out there.
- Brown sugar – I love brown sugar in this recipe for its slightly carmelly flavor.
- Baking powder – This special ingredient deserves all the credit for making fluffy muffins with just the right amount of tiny air pockets to sink your teeth into.
- Fresh blackberries – The star of the show! Just two cups of the most delicious berry on planet earth and you have a gorgeous blackberry muffin.
How to make Gluten Free Blackberry Muffins
Start mixing
First off, preheat that oven to 375° so it’s ready to bake these yummy blackberry muffins. Then prepare your muffin tin with muffin cups, muffin liners, or grease the muffin pan. Whichever way you like best works great. I also like to rinse and dry the blackberries at this point to make sure they’re ready to go into the muffin mixture at the right time.
Using a stand mixer, combine the butter, eggs, milk, lemon juice, and vanilla extract until well mixed. Then whisk together the flour, sugar, and baking powder in a separate medium bowl. On low speed, slowly pour the dry ingredients into the wet ingredients and mix until combined. Remove the bowl from the stand mixer and gently fold in the blackberries.
Bake!
After the blackberries are folded into the muffin batter, pour the mixture into your muffin tin. Fill up each space about ⅔ full to get the perfect muffin tops. Use a rubber spatula to get the last little bits out of the bowl. Once each muffin has been poured, add 2 or 3 blackberries to each top and press in slightly.
Pop the muffin tin into the preheated oven and back for 22-24 minutes. Your muffins should have a gorgeous golden-brown color and a toothpick will come out clean. Place them on a wire rack to cool for a few minutes. You can serve these delicious muffins while they’re nice and warm or let them cool completely and freeze them for another day.
Tips for success
Serve with orange juice
Yep! You read that correctly. These muffins are so perfect with a glass of fresh squeezed orange juice. Perhaps you don’t think so, but trust me and give it a try. The sweetness of the muffin and the tart-sweet juice are the perfect pairing.
Make ahead
I love making these muffins ahead of time and freezing them. That way on a busy weekday morning, I can pull a muffin out of the freezer, pop it in the microwave for 10-20 seconds and have a scrumptious, warm breakfast in only seconds.
Make sure the berries are dry
After rinsing your blackberries, make sure they’re dry before adding them to the batter. This will ensure you’re not adding any extra moisture to the mixture that could throw off the chemistry of this yummy blackberry muffin recipe.
Remove the muffins from the tin
If you let the muffins cool completely while in the tin, you run the risk of the bottoms growing soggy. For best results, let them cool on a wire rack for a few minutes. Then when they are ready to touch, pull them out of the tin to finish cooling.
Variations
- Blueberries – If blackberries are not your thing, then you can use this same recipe to create classic blueberry muffins instead.
- Cranberries – Give this recipe a fun twist by using fresh cranberries instead of blackberries. This will give the recipe a fun holiday flare, or just give you a different flavor variety.
- Raspberries – I also like switching out the blackberries for raspberries for a fun spring-time flavor and pretty pinkish-red color.
- Lime juice – Switching out the splash of lemon juice for lime juice gives a hint of a unique flavor. Just enough that anyone who tries them will wonder about your secret ingredient.
- Apples – Switch out half the blackberries for some thin apple slices or small chunks of apple for a yummy twist on this muffin recipe.
- Lemon zest – I love to add a bit of lemon zest right into the batter for color and a hint of flavor.
Storage and Freezing
Storing – Store any extra muffins in an airtight container or freezer bag for up to five days in the refrigerator.
Freezing – I love freezing these muffins. Once they reach room temperature, you can wrap them individually in plastic wrap and store them in an airtight container or freezer bag for up to three months.
FAQ
Can I use a different gluten free flour?
Sure! While I like to use King Arthur gluten free flour in this blackberry muffin recipe, others will work well in this recipe as well. Not all gluten free flours are created equal, so each variety will turn out a little differently. Try a few and figure out what you like best. A word of caution, make sure you use a gluten-free flour blend. You need a blend to make the flour react the right way. Simply using rice flour or coconut flour as a substitute won’t work.
Can I make this recipe dairy free?
You can! Substitute the butter for a dairy free or vegan butter and use the same amount in this recipe. You can also substitute the butter with the same amount of coconut oil. Replace the milk with an unsweetened dairy-free variety such as unsweetened almond milk, coconut milk, or oat milk, and it should work well.
Ways to enjoy
Serve up these tasty blackberry muffins at your next brunch with this virgin mimosa recipe (non-alcoholic). Maybe even a girls brunch with roasted balsamic potatoes recipe for a morning your friends won’t soon forget. These would be perfect at a galentines mom & me party.
These gluten free muffins will pair well with other brunch-worthy, gluten-free sweet treats like fried gluten free donuts (real deal!) and peanut butter oatmeal bars. Try the BEST gluten free pop tarts to get back to your childhood roots. There are so many amazing pairings with these muffins and I hope you enjoy them all.
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Gluten Free Blackberry Muffins
Ingredients
- 4 tablespoons butter
- 2 eggs
- 1 cup milk
- 1 teaspoon lemon juice
- 1/2 teaspoon gluten-free vanilla extract
- 2 cups gluten-free all purpose flour King Arthur gluten-free flour works best
- 1 cup brown sugar
- 1 tablespoon baking powder
- 2 cups fresh blackberries
Instructions
- Preheat oven to 375°
- In a stand mixer, combine all wet ingredients and mix well
- In another bowl, combine dry ingredients
- Slowly add dry ingredients to wet ingredients and mix well
- Fold in half of the blackberries
- Fill greased muffin cups 2/3 full and top with more blackberries
- Bake at 375° for 22-24 minutes
Kelly says
It’s recipes like this that give me hope in being GF😂 they turned out so good and my whole non-GF family loved them too.
Tana says
These look so good! Blackberries are one of my favorites and there are not very many recipes that include them. This looks like a yummy one to try!
Love Mom
Chandice says
Awww thanks! They are an underutilized berry for sure.