The Best Gluten-Free Blackberry Muffins – Easy Recipe!
These bakery-style gluten-free blackberry muffins are tender, fluffy, and loaded with sweet, juicy blackberries, making them the perfect breakfast, snack, or dessert. Easy to make and packed with flavor, they will be loved by both those who need to eat gluten-free and those who don’t.
This moist muffin filled with fresh, juicy blackberries will be a treat for your whole family! If you like gluten-free muffins, you might also like Moist Banana Gluten-Free Muffins! We tested this gluten-free muffin recipe many times to ensure a perfect result!
What you’ll love about this recipe:
Recipe Ingredients
You’ll need the following ingredients to make this fantastic gluten-free blackberry muffin recipe.
- Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (260 g)
- Baking powder
- Salt
- Whole milk plain Greek yogurt (175 g)
- Butter, melted (113 grams)
- Granulated Sugar (160 grams)
- Eggs, room temp
- Pure Vanilla extract
- Blackberries, or about 1 rounded cup (reserve some blackberries for the tops of the muffins, optional)
- Coarse turbinado sugar for topping, optional
Ingredient Notes
- You can substitute Sour Cream for the Yogurt
How To Make Easy Gluten-Free Muffins- Step by Step
- Preheat the oven to 350 F. Line a muffin tin with paper muffin liners and set aside.
- In a bowl, combine the flour, baking powder, and salt and whisk together until there are
no lumps. - In a large mixing bowl, add the yogurt, slightly cooled melted butter, sugar, eggs, and
vanilla extract and whisk until smooth. - Add the bowl of dry ingredients to the wet ingredients and whisk together until
everything is well incorporated. - Add the blackberries to the muffin batter, reserving some to press into the tops of the
muffins once in the muffin tin (optional). Gently fold the berries using a rubber spatula
until they are evenly dispersed. - Using a 2-ounce cookie scoop or a large spoon, divide the batter evenly between the
wells of the lined muffin tin. - Press the reserved berries into the tops of the muffins (you can choose to halve them or
leave them whole, depending on the size). If using, sprinkle the tops of the muffins with
coarse sugar. - Place the muffins in the oven and bake for 22-28 minutes (25 minutes was
perfect for my oven). Once the tops are golden and the muffins have fully risen, remove
Ingredients Notes and Substitutions
- Gluten-Free 1:1 All-Purpose Flour – I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour in this recipe. The recipe will likely work with another brand of gluten-free 1:1 all-purpose flour, but remember that all gluten-free flours are made from a combination of flours, and there will be slight variations based on the brand you select. Using gluten-free flour that is tried and trusted, labeled as measuring 1:1 will help you succeed when using a different brand.
- Whole Milk Greek Yogurt – Greek yogurt is the secret ingredient to ensure these gluten-free muffins are tender and fluffy. You can substitute regular whole milk yogurt or full-fat sour cream in this recipe but expect some slight variations in texture. Fat-free Greek yogurt can be used, but the muffins will be drier.
- Butter – Melted butter or neutral-flavored cooking oil (like avocado oil or canola oil) may be used in this recipe. I prefer the results with butter over oil in this recipe, but oil can be used in a pinch.
- Eggs – I did not test any egg alternatives in this recipe. If you try an egg replacement, please let me know how it worked in the comments below!
- Blackberries – Fresh berries always yield the best-looking and tasting muffins; however, they are not always in season. Frozen will work if you can’t get your hands on fresh blackberries. Do not thaw before adding to the batter.
- Turbinado Sugar – Any coarse granulated sugar can be used for topping.
Tips & Tricks
- One substitution from the list of suggested subs will work, but because gluten-free baking can be so finicky, I don’t recommend veering too far from the original recipe.
- Avoid overmixing the batter as this can make the muffins tough. –
- Use fresh baking powder. Older baking powder can prevent the muffins from rising properly. – Using a 2-ounce cookie scoop with a trigger release makes for easy and accurate measuring when scooping the batter into the muffin tin. –
- Using the ‘spoon and level’ method can help yield the best results when measuring flour. Scooping the flour directly from the flour sack using a measuring cup can result in too densely packed flour. For more accurate measuring, try spooning the flour from the sack into the measuring cup and then leveling if off with the back of a butter knife.
- A calibrated kitchen scale is another handy tool for accurate measuring while baking.
- Expect dark-colored muffin tins to yield shorter cook times. Also, consider your elevation when baking. I am at about 2,000 ft elevation and used a lighter-colored metal tin, and a bake time of 25 minutes worked perfectly!
Storage and Reheating
Allow the muffins to cool fully before plating them and loosely covering them with plastic wrap or a clean kitchen towel. Consume within five days for best quality. Alternatively, you can store the muffins in a resealable bag or an airtight container, but note that gluten-free muffins tend to soften the longer they are stored in a sealed container.
For more extended storage, you can freeze the muffins for up to 1 month. To freeze, place the muffins back in the muffin tin and pop the tin in the freezer uncovered for about 20 minutes. This partial freezing will help prevent the muffins from sticking together when bagged. Once partly frozen, place the muffins in a resealable freezer bag.
Additions and Substitutions
- Add one tablespoon of lemon zest and one teaspoon of lemon extract to the recipe for a perfect Gluten-free lemon blackberry muffin.
- Substitute the blackberries for your favorite in-season fresh berries. – Use ½ cup of berries + ½ cup of chocolate chips for tasty blackberry chocolate chip muffins.
Frequently Asked Questions for Gluten-Free Blackberry Muffins
Yes, frozen berries can be used in a pinch. Avoid thawing the berries first for best results. Fold in the frozen blackberries into the batter and resume the recipe as written. The muffins will take on more of a purplish color but will still taste great.
Yes! Blueberries work perfectly in this muffin recipe!
I hope you loved this Gluten-Free Blackberry Muffin recipe. If you make it, leave a rating so I know you liked it! If you like gluten-free recipes here’s the link to sign up for our weekly recipe newsletter!
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The BEST Blackberry Gluten-Free Muffin Recipe – Easy!
These gluten-free blackberry muffins are tender, fluffy, and loaded with sweet-tart berries, making them the perfect breakfast, snack, or dessert. Easy to make and packed with flavor, these muffins will be loved by those who need to eat gluten-free and those who don’t.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 12 Muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups Bob’s Red Mill 1-to-1 Baking Flour (260 g)
- 2 tsp baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk plain Greek yogurt (175 g)
- 1/2 cup butter, melted (113 grams)
- 3/4 cup granulated sugar (160 grams)
- 2 large eggs, room temp
- One teaspoon vanilla extract
- 6 oz blackberries, or about 1 rounded cup (reserve some blackberries for the tops of the muffins, optional)
- 1 tbsp coarse turbinado sugar for topping, optional
Instructions
1. Preheat the oven to 350 F. Line a muffin tin with paper muffin liners and set aside.
2. In a bowl, combine the flour, baking powder and salt and whisk together until there are no lumps.
3. In a large mixing bowl, add the yogurt, slightly cooled melted butter, sugar, eggs, and vanilla extract and whisk until smooth.
4. Add the bowl of dry ingredients to the wet ingredients and whisk together until everything is well incorporated.
5. Add the blackberries to the muffin batter, reserving some to press into the tops of the muffins once in the muffin tin (optional). Gently fold the berries in using a rubber spatula until they are evenly dispersed.
6. Using a 2-ounce cookie scoop or a large spoon, divide the batter evenly between the wells of the lined muffin tin.
7. Press the reserved berries into the tops of the muffins (you can choose to halve them or leave them whole depending on the size). If using, sprinkle the tops of the muffins with coarse sugar.
8. Place the muffins in the preheated oven and bake for 22-28 minutes (25 minutes was perfect for my oven). Remove the tops from the oven once the tops are golden and the muffins have fully risen. Allow the muffins to cool for 5-10 minutes before enjoying.
Notes
- Gluten-Free 1:1 All-Purpose Flour – I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour in this recipe. The recipe will likely work with another brand of gluten-free 1:1 all-purpose flour, but remember that all gluten-free flours are made from a combination of flours, and there will be slight variations based on the brand you select. Using gluten-free flour that is tried and trusted, labeled as measuring 1:1 will help you succeed when using a different brand.
- Whole Milk Greek Yogurt – Greek yogurt is the secret ingredient to ensure these gluten-free muffins are tender and fluffy. You can substitute regular whole milk yogurt or full-fat sour cream in this recipe but expect some slight variations in texture. Fat-free Greek yogurt can be used, but the muffins will be drier.
- Butter – Melted butter or neutral-flavored cooking oil (like avocado oil or canola oil) may be used in this recipe. I prefer the results with butter over oil in this recipe, but oil can be used in a pinch.
- Eggs – I did not test any egg alternatives in this recipe. If you try an egg replacement, please let me know how it worked in the comments below!
- Blackberries – Fresh berries always yield the best-looking and tasting muffins; however, they are not always in season. Frozen will work if you can’t get your hands on fresh blackberries. Do not thaw before adding to the batter.
- Turbinado Sugar – Any coarse granulated sugar can be used for topping.
Moist and delish!! Yum!