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.
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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
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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
