These easy & quick 10-ingredient Gluten Free Blackberry Muffins are the best gluten free breakfast muffin, filled with bursting fresh blackberries & healthful ingredients. Prepare these dairy-free fluffy and tender muffins in under 15 minutes!
Move aside banana muffins and blueberry muffins, this Blackberry Muffin recipe is a new favorite! Prepared in bakery-style paper-liners, these Blackberry Muffins are moist and stay soft for days on end while also being gluten free!
Serve these muffins at a breakfast or brunch spread along with my Summer Fennel Salad with Melon and Gluten Free Penne Al Salmone an incredible well-rounded meal!
Why you'll love this recipe
- Uses fresh blackberries - Fresh blackberries are typically easy to find year-round.
- Only 15 minutes to prep - Make the batter in under 15 minutes, then bake.
- Healthy breakfast muffin - Made with oat flour and greek yogurt for a healthier blackberry muffin recipe.
- Perfect for kids - these muffins make the ideal snack or quick dessert for kids
- Gluten free - These muffins are gluten free using only oat flour for the best texture and flavor.
- One bowl recipe - Fewer dishes means less clean up!
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Ingredients
Here are the ingredients you will need to make these Gluten Free Blackberry Muffins
- Gluten free oat flour - Oat flour is a wonderful healthy gluten free flour that is packed with protein and works really well to add the perfect texture to these muffins.
- Baking powder - Helps the muffins rise to perfection.
- Cinnamon - Just a hint of cinnamon gives these muffins extra cozy flavor.
- Salt - Salt is always needed to balance any dessert recipe.
- Coconut sugar - I use coconut sugar in this recipe as a healthier sweetener.
- Greek Yogurt - I love using a dairy-free greek yogurt such as KiteHill, but dairy yogurt will definitely work perfectly too.
- Oat Milk - Oat Milk is the perfect liquid for this recipe, but you can use any other full-fat nut milk.
- Eggs - This recipe uses 3 eggs to bind the muffin batter and provide a good texture.
- Refined coconut oil - Refined coconut oil doesn't have a coconut flavor but works perfectly as a healthier oil option.
- Vanilla extract - Always use pure vanilla extract for best results, rather than imitation versions.
- Fresh Blackberries - Halving the blackberries gives these muffins beautiful spots of the blackberry color without it bleeding into the muffin and turning the muffin blue.
*Check out the recipe card at the bottom of this post for the complete ingredient measurements.
How to make the best gluten-free blackberry muffins
Here I will show you the step-by-step instructions for making these outstanding gluten free blackberry muffins.
Step one: In a large mixing bowl add the at oat flour, baking powder, cinnamon, salt and coconut sugar.
Step two: Whisk the dry ingredients together until well combined.
Step three: Make a well in the center of the dry ingredients with a spoon. Then add the greek yogurt, oat milk, eggs, melted coconut oil and vanilla extract.
Step four: Whisk everything together until a batter forms.
Expert tip: Allow the batter to sit for 5 minutes to thicken!
Step five: Fold in the halved blackberries. Be careful not to over mix so the batter doesn't turn blue.
Step six: Scoop the batter into a 12-cup muffin tin lined with paper muffin liners.
Step seven- Bake muffins at 425°F for 5 minutes to help them puff up fast. Then reduce the oven temperature to 350°F and bake for 18-20 minutes. A toothpick inserted into the center should come out clean once the muffins are ready!
Recipe substitutions
Please see the recipe substitutions for these gluten free blackberry muffins below.
- Coconut sugar - You can swap the coconut sugar with half granulated sugar and half brown sugar. I haven't tried it but it should work well!
- Oat Milk - Feel free to use any type of milk you like that is creamy, such as dairy whole milk, cashew milk or even canned coconut milk.
- Refined coconut oil - Use avocado oil instead.
- Fresh Blackberries - You can use frozen blackberries as long as they are added to the batter straight from the freezer, so they don't have time to defrost before baking.
Variations
Here are a few tasty ideas of how you can change up this easy muffin recipe.
- Lemon Blackberry Muffins - Add 2 teaspoons of lemon zest to the batter along with 2 tablespoons of lemon juice. Reduce the oat milk by 2 tablespoons so there isn't too much liquid in the batter!
- Banana Blackberry Muffins - Substitute the greek yogurt with mashed banana. The texture may be different, but the muffin should still be delicious.
- Crumb Blackberry Muffins - Add your favorite crumb streusel topping to the muffins before baking.
- Mixed Berry Muffins - Swap half of the blackberries with raspberries!
- Lemon Glaze - Once the muffins are cooked and cooled, drizzle a homemade lemon glaze over the muffins.
See all my muffin recipes on IRF!
Storage
You can store these muffins in a large ziplock bag on the counter for 2-3 days. Alternately, store these muffins in the fridge for up to 1 week.
These muffins are freezer friendly too! Seal in a freezer safe bag for up to 3 months. When ready to defrost, please the bag from the freezer onto the counter and allow to thaw overnight.
Tips for making to die for blackberry muffins
- Read the recipe before starting - It's always important to read the recipe completely through before starting to ensure you have all the ingredients & equipment needed.
- Bake for the first 5 minutes at a higher temperature - It's important to follow the bake time and temperature steps to ensure your muffins rise properly and cook evenly.
- Add the ½ teaspoon cinnamon - Adding a hint of cinnamon to the recipe seems like something insignificant, but it actually rounds out these muffins and gives them the perfect warm flavor.
Recipe FAQs
Every muffin recipe is different, so it's important to follow the gluten free flour recommendation in the specific recipe. In this recipe, I used gluten free oat flour.
In general, make sure that your muffin recipes contain a few types of liquid, such as eggs, yogurt and milk. This recipe has plenty of moisture, so no need to change it.
I have not tried it, but you can try using a vegan egg substitute in place of the egg in this recipe. The texture of the muffins might change.
Yes! If using frozen blackberries, make sure they are very frozen so their juices don't bleed into the muffin batter and turn it blue.
Yes! I usually use all dairy free ingredients such as oat milk and a dairy free greek yogurt.
More muffin recipes
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Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? Thanks for visiting!
Gluten Free Blackberry Muffins
Ingredients
- 1 ½ cups gluten free oat flour spooned and leveled (150 grams)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup coconut sugar (105 grams)
- ½ cup whole Greek Yogurt I prefer dairy-free version; Kite Hill Greek Yogurt is excellent here)
- ⅓ cup full fat oat milk (use Oatly Full Fat for recipe testing)
- 3 large eggs at room temperature
- ½ cup refined coconut oil melted (100 grams)
- 2 teaspoons pure vanilla extract
- 10 ounces fresh blackberries rinsed and patted dry with paper towels and cut in half lengthwise
Instructions
- Preheat the oven to 425°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
- In a large bowl, whisk together the oat flour, baking powder, cinnamon, salt and coconut sugar.
- Use a spoon to make a well in the center of the dry ingredients. Add greek yogurt, oat milk, eggs, melted coconut oil and vanilla extract. Whisk until a batter forms.
- Let the batter sit for 5 minutes to thicken.
- Fold the halved blackberries into the batter, just until combined.
- Scoop about ⅓ cup batter into each muffin liner.
- Bake muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F and bake for an additional 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool for 15 minutes before removing from the pan and setting onto a wire cooling rack. Cool muffins completely before storing.
Notes
- Easily double this recipe to make 24 muffins!
- Storage: You can keep these muffins in a ziplock on the counter for 2-3 days, or refrigerate for 1 week. Alternatively, freeze in a sealed container or bag and defrost in the fridge overnight.
- Oat Milk substitutions: Use any other full fat nut milk you like.
- Make sure to follow the bake temperatures and times to the T for the perfectly baked muffins every time.
Helen at the Lazy Gastronome says
These muffins are so full of flavor! Blackberries grow wild here so I’m always looking for something new to make. This is one for sure!
Alexandra says
These muffins are simple to prepare, bursting with delicious fruit and are ideal to go alongside my morning coffee. Thanks for the great recipe.
nancy says
loved how moist and soft these muffins were! totally made my morning
Lathiya says
I made a batch of these blackberry muffins last week and it was devoured by everyone in the family. Going to bake again.