You will love these gluten free blackberry muffins. They are light and fluffy with juicy blackberries and big muffin tops with a brown sugar streusel. You won't be able to stop at just one muffin!
Muffins are my weakness. I've always lacked self-control around them. As a child my mom would make blueberry muffins with dinner and I nearly always finished off the basket. Twenty years and one celiac diagnosis later and my heart still sings when I bite into a perfectly baked muffin.
So I did what any devoted muffin-lover would do I made six million batches of gluten free muffins until they came out light, fluffy, and other worldly. These gluten free blackberry muffins are truly divine.
Gluten Free Muffins
If you visit my blog often you know I'm constantly whipping up muffins. After testing and re-testing my gluten free blueberry muffin batter I decided why fix what's already perfect and delicious. So I didn't.
This gluten free muffin recipe is the same batter from my blueberry muffins except with blackberries in it. It also has a brown sugar streusel on top that gives the top a sweet and crispy texture. You've got to try this recipe!
What You Need
- Canola oil - Canola oil does a great job at keeping muffins and cakes moist which is why I've used it here instead of butter.
- Sugar - The perfect amount of sugar is essential to a good muffin. It should be pleasantly sweet but not too much.
- Egg - Eggs are vital in baking. They add structure, flavor, and richness to a muffin.
- Gluten free all purpose flour - Gluten free all purpose flour is actually a blend of flours, starches, and usually xanthan gum. Each brand/blend is slightly different and will react differently in recipes. Some of them taste great and others taste awful which is why I always recommend Bob's Red Mill 1:1 All Purpose Flour in my recipes. Not only is the taste and texture excellent but it's what I use and so the recipe is guaranteed to work!
- Baking powder & baking soda - Leavening is what causes the muffins to rise in the oven.
- Kosher salt - I always use kosher salt in my recipes. The flavor is better and the granules are larger than table salt. If you don't have kosher salt you can use table salt but be sure to cut the amount in half.
- Whole milk - Just a small amount of whole milk helps the muffin be light and moist. The batter will be thick. Don't add more milk. It doesn't need it and will actually cause the muffins to come out dense.
- Blackberries - The blackberries should be small and fresh. If the blackberries are huge which happens sometimes just use a knife of kitchen scissors to carefully cut the berries in half or thirds.
How to Make Gluten Free Blackberry Muffins
I love easy recipes and these gluten free muffins are super easy. Here's how to make them:
Preheat the oven
Preheat your oven to 350 degrees. Grease a muffin tin or add muffin liners then set it aside.
Make the batter
In a stand mixer beat together the oil and sugar then add the egg. Beat until incorporated then add all the dry ingredients and mix until a thick batter forms. On low speed gradually add the milk until completely mixed in. Fold in the berries.
Make the streusel
In a separate bowl combine the brown sugar, oats, plus 2 tablespoons of flour and butter. Use your fingers to work the butter into the dry ingredients until a streusel forms.
Bake the muffins
Scoop the batter into six of the muffin cavities all the way to the top. Top each muffin with streusel and bake for 28 minutes. Wait until cool to remove and then enjoy!
Gluten Free Muffin Making Tips
- Use fresh blackberries! I'm usually all about using frozen berries in desserts. I love to use frozen berries in crisps and crumbles however I never recommend them for muffins. Frozen berries let out a lot of moisture during the baking process and will weigh down your muffins. They won't be as light and fluffy.
- Don't use a random gluten free all purpose flour you've never used before. I love love love Bob's Red Mill 1:1 All Purpose Flour and because it's what I tested this recipe with it's what I recommend. But I realize everybody has different preferences so if you have another brand you love then go for it BUT don't just pick up any random brand off the shelf. Not all of them taste good. In fact some taste downright awful!
- Wait for the muffins to cool before removing them from the pan. These muffins have big, beautiful muffin tops and if you try to remove them when they're hot they will fall apart.
- Fill the muffins to the top! In order to get big beautiful muffins fill the batter to the top of the muffin tin. The batter should make six big muffins.
Yes! I love to freeze muffins. I like to place the muffins on a small sheet pan and then put it into the freezer. Once the muffins are frozen I then place them into a ziptop bag and label it with the date. This way they won't get smooshed and I know exactly when they were made. To reheat the muffins you can microwave them until warm.
Wait for the muffins to cool completely! They shouldn't even be a little bit warm. Once they're cool you can place them on a plate and wrap with saran wrap. I recommend eating or freezing the muffins within two days of baking them.
Other Delicious Gluten Free Muffin Recipes
- Paleo Pumpkin Muffins
- Gluten Free Strawberry Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Chocolate Chip Muffins
- Gluten Free Pumpkin Muffins
Gluten Free Blackberry Muffins
- Mixing bowl
For the muffin batter:
- ½ cup canola oil
- ½ cup sugar
- 1 large egg
- 1 cup + 1 tbsp Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 oz. whole milk
- 1 cup blackberries, fresh If they are really big cut them in half before measuring
For the streusel topping:
- ¼ cup brown sugar
- ¼ cup gluten free old fashioned oats
- 2 tbsp butter, cut into pieces
- 2 tbsp flour
- Preheat the oven to 350 degrees Fahrenheit and then grease a muffin tin or use muffin liners and set aside.
- In a stand mixer beat together the oil and sugar until combined then add the egg and beat again. You can also do this in a large bowl with a whisk or spatula.
- Add the gluten free flour, baking powder, baking soda, and salt to the mixture and beat until a smooth but very thick batter forms.
- On low speed gradually add the milk to the batter until it's incorporated. Use a spatula to scrape the sides of the bowl and beat until the batter is smooth.
- Fold in the blackberries with a spatula and scoop the batter into six of the muffin cavities all the way full. Set aside.
- Make the streusel topping. In a medium bowl combine the brown sugar, oats, butter, and flour. Use your hands to work the butter into the mixture until a streusel forms.
- Top the six muffins with streusel and then bake at 350 degrees for 28 minutes. Let the muffins cool before trying to remove from the pan. Enjoy!