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A single gluten-free blackberry muffin with lemon glaze on a dessert plate with fresh blackberries surrounding it.

Gluten-Free Blackberry Muffins

If you're looking for a tasty morning treat, try baking these gluten-free blackberry muffins. These delicious 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 option.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12 muffins
Calories: 276kcal
Author: Megan

Ingredients

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 (113g)
  • 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

Instructions

  • 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!

Notes

  • 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. 

Nutrition

Calories: 276kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 158mg | Potassium: 154mg | Fiber: 3g | Sugar: 28g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg
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