Gluten Free Blackberry Muffins
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These easy & quick 10-ingredient Gluten Free Blackberry Muffins are the best gluten free breakfast muffin, filled with fresh blackberries & healthy ingredients. Prepare these dairy-free fluffy and tender muffins in under 15 minutes!
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
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!
They are also a great way to add some fresh berries into your kids breakfast or snacks!
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Ingredients
- 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, Cinnamon and Salt
- Coconut sugar - 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 - You can also use any other full-fat nut milk or dairy milk.
- Eggs
- Refined coconut oil - Refined coconut oil doesn't have a coconut flavor but works perfectly as a healthier oil option.
- Vanilla extract
- 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.
How to make the best 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. 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
- You can swap the coconut sugar with half granulated sugar and half brown sugar. I haven't tried it but it should work well!
- 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.
- Use avocado oil instead of the coconut oil.
- 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
- 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.
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Gluten Free Blackberry Muffins
Ingredients
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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.
Test Kitchen 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.
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!
These muffins are simple to prepare, bursting with delicious fruit and are ideal to go alongside my morning coffee. Thanks for the great recipe.
loved how moist and soft these muffins were! totally made my morning
I made a batch of these blackberry muffins last week and it was devoured by everyone in the family. Going to bake again.