Gluten Free Blackberry Muffins

5 from 6 votes

These easy 10-ingredient Gluten Free Blackberry Muffins are the best gluten free breakfast muffin prepared in under 15 minutes!

Prep Time 15

Cook Time 18

Servings muffins

Calories 208kcal

Author Dalya Rubin

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

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 1 ½ cups gluten free oat flour, 2 teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt and ¾ cup coconut sugar.
Use a spoon to make a well in the center of the dry ingredients. Add ½ cup whole Greek Yogurt , ⅓ cup full fat oat milk, 3 large eggs, melted ½ cup refined coconut oil and 2 teaspoons pure vanilla extract. Whisk until a batter forms.
Let the batter sit for 5 minutes to thicken.
Fold the halved 10 ounces fresh 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.

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.