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.