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Gluten-Free Blackberry Muffins Recipe

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4.3 from 7 reviews

These Gluten Free Blackberry Muffins are moist, tender, and bursting with fresh blackberries. Made with a 1:1 gluten free all-purpose baking flour, they’re a perfect breakfast or snack option for those avoiding gluten. Slightly sweetened with cinnamon and lemon juice for a subtle, fresh flavor. Easy to make and bake in just 35 minutes!

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups gluten free flour (1:1 all purpose baking flour)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup butter (1 stick, softened)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup 2% milk
  • 2 tsp lemon juice

Fruit

  • 2 cups blackberries (halved)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F. Line a muffin tin with baking liners and lightly grease them with nonstick spray, then set aside.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten free flour, baking powder, salt, and ground cinnamon until fully combined.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar using an electric mixer for about 2 minutes until the mixture becomes soft and creamy.
  4. Add Wet Ingredients: To the butter and sugar mixture, beat in the eggs one at a time, then add vanilla extract, milk, and lemon juice. Mix until all wet ingredients are fully incorporated.
  5. Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
  6. Prepare Blackberries: Rinse the blackberries and gently pat them dry to reduce excess moisture. Cut them in half carefully to keep them intact.
  7. Fold in Blackberries: Gently fold the halved blackberries into the batter using a spoon, being careful not to break the berries.
  8. Fill Muffin Tins and Bake: Spoon the batter into the prepared muffin tins, filling each cup to the top. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool before serving.

Notes

  • For best results, use fresh blackberries; frozen can be substituted but may add extra moisture affecting texture.
  • Ensure butter is softened, not melted, for proper creaming with sugar.
  • Do not overmix the batter once flour is added to keep muffins tender.
  • Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • You can reduce sugar slightly if you prefer less sweetness.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-blackberry-muffins-recipe/