Gluten-Free Blackberry Muffins, Easy and Flavorful

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Blackberries are the underdog of berries; they don't seem to be a first choice, but they actually never disappoint! They're really sweet when ripe, but in a more subtle way than other berries. I used to pick wild blackberries (mûres sauvages) when I was little, and we'd have buckets to use for all kinds of baking projects and just to munch on. I love them to bits, and am excited to share this gluten-free blackberry muffin recipe, which is also dairy-free!

12 gluten-free dairy-free blackberry muffins in their muffin tray, a few of them turned sideways to reveal the crumb. There are mint leaves and fresh mint decorating the muffin tray.

Blackberry picking happens in the late summer, so if you're looking for sweet plump and overly ripe berries, that's when you want to bake! However, using frozen blackberries works too, and depending on where you are located, may be more affordable.

This recipe is based off my gluten-free carrot muffin recipe, in terms of ingredient ratio. However, I am taking a page from Kat from the Loopy Whisk and using a high water absorption flour, like she does with these chocolate chip muffins. This makes for a stiff batter that's perfect to give a high dome!

If you're looking for other gluten-free dairy-free treats, check out my chocolate cupcakes and chocolate muffins!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
Gluten-Free Blackberry Muffins

Ingredients

For this recipe, I used frozen blackberries. However, I have dreams of going blackberry picking with my little ones in the summer, and baking these with the sweetest, plumpest, deep purple-est blackberries.

Gluten-free all-purpose flour (please click through for my recommendations as not all flours are created equal. I always use a DIY mix, but there are appropriate brands out there, especially when slightly doctored)
Certified gluten-free oat flour (this is a high water absorption flour; you could use almond, teff, quinoa; click here for a comprehensive list of flour properties)
Blackberries
Eggs
Lemon, juiced and zested
Vegan butter (I used Miyoko's)
Almond milk
Vanilla (I'm obsessed with Mexican vanilla (not an affiliate yet))
Brown sugar
Honey
Vegan yogurt (I used Silk almond yogurt)
Salt

See recipe card for quantities.

Instructions

I love making muffins because you basically just mix all the dry ingredients, all the wet ingredients, all the ad-ins, and then combine all that together in one bowl. They're an easy no-fuss beginner friendly baked goods. Let's get baking!

Dry Ingredients

Mix all the dry ingredients together and set aside.

the dry ingredients have been mixed in the bowl and are uniformly colored.

Wet Ingredients

First, make vegan buttermilk by curdling the almond milk with the lemon juice. It curdles almost immediately. Mix together and set aside.

a glass of lemon juice being poured into a cup of almond milk.

curdled vegan buttercream drips off a fork into a measuring cup.

Add the wet ingredients to the dry ingredients and combine well.

beaten eggs and butter and other liquids are in a mixing bowl on top of gluten-free flour

the gluten-free batter has been mixed together well, a blue spatula rests in the bowl

Ad-Ins

You can use whole blackberries, but because they are typically so big, my suggestion is to chop them in half, or pulse them 2 seconds in the food processor. Then, add the blackberries, vanilla and lemon zest to the batter and incorporate well.

a bowl with beige batter and a blue spatula. There is lemon zest and vanilla resting on top of the batter.

blackberries in a food processor. They look like they have been cut in half.

Baking

Scoop the batter generously and evenly in a lined muffin tray, sprinkle with coarse sugar, and bake at 350 degrees for 22-25 minutes.

a closeup of a muffin tray with gluten-free dairy-free blackberry muffin batter in a lined hole, coarse sugar is sprinkled on top.

a lined muffin tray with an ice cream scoop putting batter in one of the liners

Substitutions

This recipe for gluten-free blackberry muffins is already dairy-free! Here is a list of possible substitutions based on allergies.

Egg-Free - use two flax eggs (2 tablespoon of flaxseed meal in 6 tablespoon of water) or you can also use a commercial egg-replacer, like Neat-Egg.
Oat-Free - many of us with gluten problems also can't tolerate oats, even certified gluten-free. If that's you, you can sub for almond flour, teff flour, quinoa flour.
Nut-Free - if you make the recipe with dairy milk and butter, this recipe will be nut free! You can also choose a soy-based butter/milk/yogurt.

Variations

This recipe for gluten-free dairy-free blackberry muffins is pretty versatile. You can choose any other berries!

Other Berries - try it with blueberries, raspberries OR why choose; mix all 3!
Minty - instead of honey-lemon, you could choose mint infused milk and crushed mint leaves to give this recipe a fresh makeover!

5 gluten-free dairy-free blackberry muffins on a cutting board with blackberries and mint. One muffin is cut in half revealing deep purple crumb and lemon zest.

Equipment

You will need basic kitchen equipment:

muffin tray
cooling rack
grater
large bowl

Storage

Because of the added moisture from the oats and vegan yogurt, these gluten-free blackberry muffins stay surprisingly moist for up to 3 days! Simply store them on the counter, underneath a tea towel.

If you don't plan on eating them all within 3 days, individually wrap them tightly in plastic and freeze for up to 2 months. You can then thaw them at room temperature and enjoy!

Top tip

Wait for the gluten-free blackberry muffins to fully cool before removing the muffin liners, or else it sticks.

FAQ

Why didn't my gluten-free muffins rise?

The beloved muffin top happens in just the right conditions: cold batter and hot oven! Did you use cold milk and cold eggs? Do you have an oven thermometer to ensure your oven is correctly set to 350 degrees F? Is your baking soda (and baking powder) fresh? And finally, did you use one of my recommended gluten-free flour blend, along with a high water absorption flour?

How do you keep gluten-free muffins from falling apart?

That's the job of our friends the hydrocolloids. You have to make sure that your gluten-free flour mix contains appropriate hydrocolloids, like xanthan gum and pectin.

Gluten-Free Blackberry Muffins

This recipe for gluten-free blackberry muffins is also dairy-free! It's easy to bake, delicious and will stay moist for several days!

5 from 10 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: dairy-free, gluten-free

Prep Time: 20

Cook Time: 24

Total Time: 44

Servings: 12

Calories: 210.6kcal

Cost: 11

Equipment

1 large bowl
1 grater for lemon zest
1 muffin tray
1 cooling rack