gluten-free blackberry muffins

These gluten-free blackberry muffins are made with fresh blackberries, making them both sweet and tart—the perfect addition to your breakfast routine. With a drizzle of lemon glaze, these muffins are ready in under 30 minutes, making them a great last minute breakfast recipe.

Let's make gluten-free blackberry muffins together! Gather your ingredients.

Add the granulated sugar and lemon zest to a large bowl.

Rub the lemon zest into the granulated sugar until the sugar is fragrant, about 2 minutes.

In the same bowl, add the gluten-free flour blend, baking powder, baking soda, and salt.

Whisk until combined. Set aside.

In a measuring cup or small bowl, add the milk, oil, eggs, and vanilla extract.

Whisk until smooth.

Pour the wet ingredients into the dry ingredients.

Mix until combined and no more steaks of flour remain.

Add the chopped blackberries to the batter. Gently mix together, being careful not to over mix.

Once mixed, use a portion scoop to portion out the batter.

Portion the muffin batter into the muffin tin lined with paper cups.

Bake for 15-17 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Add the powdered sugar and lemon juice to a small bowl.

Add the powdered sugar and lemon juice to a small bowl.

Drizzle the muffins with the lemon glaze, letting any excess drip off the muffins.

Serve and enjoy!

Grab the full recipe at the link below!