Gluten Free Blackberry Muffins

5 from 3 votes

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.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast

Cuisine: American

Keyword: gluten-free muffins, muffins

Servings: servings

Calories: 212kcal

Author: Chandice

Cost: $8

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

Notes

Top tip: Enjoy with a large glass of orange juice. Trust me.

Can you freeze them?

Absolutely. This is my favorite thing to do because it makes breakfast time so much easier on school days. All you have to do is take the muffin out of the freezer, warm it up, and boom, you are ready to go.

Before freezing these gluten-free blackberry muffins, you will want to make sure they are at room temperature. Then, place them in an airtight container or freezer bag. They will last in the freezer for about a month.

How to store leftovers

Allow your muffins to cool to room temperature and place them in an airtight container. They can last up to four days, but I doubt they will last that long because they are delicious.

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.

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 alm

Nutrition