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Gluten-Free Blackberry Muffins.

Gluten-Free Blackberry Muffins

  • Author: Celeste
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These Gluten-Free Blackberry Muffins are bursting with fresh blackberries and made with gluten-free flour. They have delightfully crunchy tops and are easy to make in the morning or ahead of time!


  • 210 g (1 3/4 cup) gluten-free 1:1 baking flour, spooned and leveled
  • 2 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 150 g (3/4 cup) granulated sugar
  • 2 tsp lemon zest, from about 1 lemon
  • 113 g (1/2 cup) unsalted butter, softened
  • 2 large eggs, room temperature
  • 60 g (1/4 cup) full-fat sour cream, room temperature
  • 60 ml (1/4 cup) whole milk, room temperature
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 170 g (1 1/4 cup) fresh blackberries, halved
  • 2 tbsp coarse sugar, for topping


  1. Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin and line with muffin liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer, massage the sugar and lemon zest together until fragrant and pale yellow.
  4. Add the butter to the bowl of lemon sugar and fit the stand mixer with a paddle attachment. Beat on medium speed for 1-2 minutes until pale and fluffy.
  5. Scrape down the bowl then add the eggs one at a time, mixing well in between each addition. Scrape down the bowl again and add the sour cream, milk, vanilla extract, and almond extract. Mix until well combined. Scrape down the bowl once more.
  6. Add the flour mixture and mix on low speed until there’s a few streaks left. Remove the bowl from the stand mixer and fold in the halved blackberries until just combined. Be careful not to break up the berries too much or overmix the batter.
  7. Use a large cookie scoop to evenly transfer the batter to the prepared muffin cups. Generously sprinkle the tops with coarse sugar.
  8. Bake for 10 minutes then reduce the temperature to 350°F (180°C) and continue baking for 8-10 minutes or until a cake tester inserted into the center comes out clean or ideally with a few soft crumbs. DO NOT open the oven door when reducing the temperature.
  9. Let the muffins cool in the pan for 5-10 minutes then use a fork to gently lift them out and transfer to a wire rack. Cool completely or until lightly warm. Enjoy!


We used Bob’s Red Mill 1:1 Baking Flour for this recipe.

You can also use frozen blackberries. Just be sure to add them to the batter straight from the freezer. Thawing them will cause the batter to be streaky.

Set out the dairy ingredients 2 hours before making the muffins to allow them to fully come to room temperature.

Storage: Place in an airtight container or cover with a cloche and store at room temperature for up to 4-5 days.


  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 15.8 g
  • Sodium: 85.8 mg
  • Fat: 9.4 g
  • Carbohydrates: 32.1 g
  • Fiber: 1.3 g
  • Protein: 2.8 g

Keywords: gluten-free blackberry muffins, blackberry muffins, gluten free muffins, bakery style blackberry muffins