Blackberry Muffins (Gluten-Free)
These GF blackberry lemon muffins are soft, bakery-style, and packed with juicy berries. They’re made with simple ingredients and fresh or frozen berries. Easy to make, and perfect for breakfast, snacking, or brunch.
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Bakery-style berry muffins
These summer blackberry muffins are moist, soft, and full of juicy berries. They are made with fresh or frozen berries and lemon zest, that add freshness. Light, fluffy, and delicious homemade fruit muffins.
They’re easy to make, and perfect for breakfast, brunch, or snacking. For more gluten-free snacks, here is the link to these gluten-free oatmeal blueberry muffins. Perfect blackberry recipe for summer baking at home.
Some notes about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour.
- Oil: sunflower oil. Coconut oil should work well.
- Milk: whole milk for the best flavor.
- Lemon: fresh lemon zest.
- Blackberries: Fresh or frozen blackberries work well. If using frozen ones, don’t thaw them.
How to make summer blackberry muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk together the gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
Beat the oil, sugars, lemon zest, eggs, milk, and vanilla extract in a large bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Then, stir in the 1 and 1/2 cups of blackberries and mix gently.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Top with the remaining blackberries.
Bake for 20 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
Let cool before removing.
Store the muffins covered at room temperature for 3 days or in the refrigerator for five days. You can freeze them in an air-tight container or freezer bag.
Baking notes and variations
- Gummy muffins: The muffin could turn gummy due to too much liquid or underbaking. Gluten-free muffins need slightly longer bake times than wheat versions.
- Blackberries: If using frozen ones, don’t thaw them. Keep it frozen until you add it to the batter. Your batter could become runny if you thaw the berries and mix them into the batter.
- Streusel: end up the muffins with a buttery, cinnamon crumble.
For more gluten-free breakfast muffins
- Blueberry Oatmeal Muffins
- Simple Coconut Muffins
- Peach Streusel Muffins
- Zucchini Muffins
- Carrot Cake Muffins
Summer Blackberry Muffins (Gluten-Free)
Ingredients
- 1 and 3/4 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1/3 cup oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon fresh lemon zest
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 cups blackberries, fresh or frozen
Instructions
- Preheat oven to350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk together the gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the oil, sugars, lemon zest, eggs, milk, and vanilla extract in a large bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Then, stir in 1 and 1/2 cups of blackberries and mix gently. You can also separate a few to top the muffins.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Top with the remaining blackberries.
- Bake for 20 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
- Store the muffins covered at room temperature for 3 days or in the refrigerator for up to 5 days. You can freeze them in an air-tight container or freezer bag.