Gluten Free Blackberry Muffins
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!
Equipment
- Mixing bowl
- Spatula
Ingredients
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
Instructions
- 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!
Tried this recipe?Let us know how it was!