While I’ll always love a good blueberry muffin recipe, why let blueberries have all the fun? These gluten-free blackberry muffins are packed with juicy blackberries making them sweet, tart and so delicious!
What goes better with blackberries than lemon! A little lemon zest is mixed with granulated sugar to perfume the sugar and give the blackberry muffins a brightness. Paired with a little lemon drizzle after baking, these homemade muffins are so bright and fresh.
I love easy muffin recipes like this. They can be on the table in under 30 minutes, which makes them a great last minute breakfast recipe when you are having guests over. It’s also one of my favorite recipes when I find myself with leftover blackberries.
You’ll love this recipe because:
Table of Contents
- Gluten-free flour blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. This blend already contains xanthan gum, so you will not need to add it to the recipe. I cannot verify that other brands of gluten-free flour blends will work in this recipe as I have not tested them. For best results, weigh your gluten-free flour with a food scale instead of scooping it into measuring cups.
- Lemon zest – I love the flavor that the lemon zest adds to the muffins, but it is optional if you either don’t have lemon on hand or don’t want to use it. Rubbing the lemon zest together with the granulated sugar releases the natural oils from the lemon zest and perfumes the sugar. It’s my favorite way to add citrus zest to recipes.
- Baking powder – While 1 tablespoon of baking powder may seem like a lot for a muffin recipe, I find it necessary for gluten-free muffins. Make sure that your baking powder is not old so that your gluten-free muffins can rise in the oven effectively.
- Baking soda – A little bit of baking soda goes a long way in these blackberry muffins when combined with the baking powder.
- Milk – I used whole milk in this recipe, but have also tested it with unsweetened almond milk as well if you are in need of a non-dairy option.
- Eggs – Use large eggs, which are approximately 50g each, for this recipe. The size of eggs that you use will affect the recipe.
- Vegetable oil – I love to use a neutral oil in muffin recipes because it keeps the muffins really moist without adding too much flavor. This helps the blackberry and lemon flavors shine through. You can use other neutral-flavored oils like canola oil, avocado oil or grapeseed oil, too.
- Blackberries – I used fresh blackberries for this recipe, but you could also use frozen blackberries if fresh berries are not in season or available to you. If using frozen, do not let them thaw and just add them straight to the batter. For frozen blackberries, I like to toss them in a tablespoon of the gluten-free flour from the dry ingredients first to soak up some of the extra juices.
These gluten free blackberry muffins are so easy to make, they’re ready in just about 30 minutes. The below steps and matching photos are not the full recipe but are meant to help you see the recipe made at various stages so you can make these muffins perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
I’ve tested this blackberry muffin recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work.
If your gluten-free flour blend does not contain xanthan gum already, you will need to add it to the recipe. I recommend using a blend that already has xanthan gum added to it.
The muffins are not very sweet, so I do not recommend reducing the amount of sugar in this recipe. The sugar is important for the structure of the blackberry muffins.
hints & tips
- Storage: Store leftover blackberry muffins in an airtight container at room temperature for up to 3 days. They’re best the day they are made, but will keep for a few days.
- Freezer Option: You can freeze leftover muffins for up to 3 months. Place muffins in a single layer on a baking sheet and freeze for an hour. Once frozen solid, place them in a freezer safe container or bag for longer storage.
- Defrost: Let frozen muffins stay out at room temperature for about an hour to defrost them.
Did you make this recipe?
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Gluten-Free Blackberry Muffins
For the muffins:
- 1 cup granulated sugar (200g)
- 1 teaspoon lemon zest (optional)
- 2 cups gluten-free flour blend (280g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (120g/4oz)
- 2 large eggs (100g)
- 1/2 cup vegetable oil (100g)
- 1/2 tablespoon vanilla extract
- 6 oz blackberries (cut into halves or quarters (170g, about 1.5 cups total))
For the glaze:
- 1 cup powdered sugar (210g)
- 2 tablespoons fresh lemon juice
- Preheat the oven to 400F. Line a 12 cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
- In a medium bowl, whisk the gluten-free flour blend, granulated sugar, baking powder, ground cinnamon, baking soda, and salt together. Set aside.
- In a large mixing bowl, add together the milk, eggs, vegetable oil and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until combined.
- Carefully fold in the blackberries, being sure not to overmix so that the batter does not get dyed with blackberry juices.
- Portion out the muffin batter into the prepared muffin tin. The muffin cups will be almost filled to the top.
- Bake at 400F for 15-17 minutes, until the muffins are browned and cooked through.
- Let the muffins cool for 5 minutes before removing from the muffin tin. Set on a wire rack to finish cooling.
- Combine the powdered sugar and lemon juice in a small bowl. Whisk until smooth. If too thin, add more powdered sugar. If too thick, add some additional lemon juice until you’ve reached your desired consistency.
- Drizzle the glaze over the blackberry muffins.
- Serve and enjoy!
- If you have celiac disease or are on a gluten-free diet for any reason, but sure to double check the ingredients for all of the products you purchase to ensure that they are gluten-free.
- For best results, weigh your dry ingredients, especially your gluten-free flour. The way that you scoop flour into a measuring cup can vastly change the recipe. I prefer to weigh my flour using a food scale. It is so much easier, is more accurate and results in less clean up afterwards! Just weigh right in the mixing bowl.
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I cannot guarantee that other gluten-free flour blends will work as I have not tested them.
- If you would like to make this recipe dairy-free, substitute the milk for unsweetened almond milk.
- I prefer fresh blackberries, but you can use frozen blackberries if fresh ones are not available to you. Do not let the blackberries thaw before using.