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

These gluten-free blackberry muffins are fluffy and packed with fresh berries. Lemon zest mixed with the sugar adds brightness, and a lemon glaze on top makes them even better. The muffins use vegetable oil instead of butter to stay moist. I like to cut the blackberries into smaller pieces so you get some in every bite.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Metric - US Customary

Ingredients

For the Muffins:

  • 1 cup (200 g) granulated sugar
  • 1 teaspoon lemon zest
  • 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120 g) whole milk
  • 2 (100 g) large eggs
  • ½ cup (113 g) vegetable oil
  • ½ tablespoon vanilla extract
  • 6 oz (170 g) fresh blackberries - cut into halves or quarters (about 1.5 cups total)

For the Lemon Glaze:

  • 1 cup (210 g) powdered sugar
  • 2 tablespoons (30 g) fresh lemon juice

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray. Set aside.
  • In a medium bowl, add 1 cup (200 g) granulated sugar and 1 teaspoon lemon zest. Rub together with your fingers until the sugar feels slightly moist from the lemon oils and smells like lemon.
    A glass mixing bowl with lemon zest and granulated sugar mixed together.
  • Add 2 cups (280 g) gluten-free flour blend, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to the sugar. Whisk until combined.
    A glass mixing bowl with a gluten-free flour mixture and a whisk.
  • In a large bowl or measuring cup, whisk together ½ cup (120 g) whole milk, 2 (100 g) large eggs, ½ cup (113 g) vegetable oil, and ½ tablespoon vanilla extract until smooth.
    A glass measuring cup with a yellow mixture made of eggs, sugar and oil.
  • Pour wet ingredients into dry ingredients. Mix until combined and no streaks of flour remain.
    A glass mixing bowl with gluten-free muffin batter being stirred by a blue spatula.
  • Gently fold in 6 oz (170 g) fresh blackberries. Mix just until distributed, being careful not to overmix or the batter will turn purple from the berry juices.
    A glass mixing bowl filled with gluten-free muffin batter topped with chopped blackberries before mixing together.
  • Use a portion scoop to fill muffin cups almost to the top (about 60-65g batter per cup).
    A closeup of a ice cream scoop filled with gluten-free blackberry muffin batter over a whole of more batter.
  • Bake at 400℉ for 15-17 minutes until golden brown and a toothpick inserted in the center comes out clean. Internal temperature should be 200-205°F.
    A closeup of gluten-free blackberry muffins in a silver muffin tin.
  • Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  • Whisk together 1 cup (210 g) powdered sugar and 2 tablespoons (30 g) fresh lemon juice until smooth. If too thin, add more powdered sugar. If too thick, add more lemon juice.
    A glass bowl with white icing being mixed by a white spatula, set on a light pink surface.
  • Drizzle glaze over cooled muffins. Let set before serving.
    Two lemon blackberry muffins stacked on top of each other with fresh blackberries and additional muffins in the background.

Notes

  • Gluten-Free Flour: I've tested this recipe with Bob's Red Mill 1-to-1 (blue bag) and King Arthur Measure for Measure. Both contain xanthan gum and work great. I haven't tested other blends so I can't guarantee results. Weigh your flour (280g) for best results instead of scooping into measuring cups.
  • Fill Cups High: Fill muffin cups almost to the top. Gluten-free muffins don't rise as much as regular ones, so this gives you taller bakery-style muffins.
  • Storage: Room temperature in airtight container up to 3 days. Freeze up to 3 months. Flash freeze in single layer, then transfer to freezer bag. Thaw at room temperature about 1 hour.

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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