Easy Gluten Free Blackberry Muffins (One Bowl!)
Sweet, tender, and lemon scented, these easy gluten free blackberry muffins are packed with juicy blackberries and makes for the perfect sweet treat anytime. Perfect for breakfast or a snack on-the-go and easy clean up because they’re made in just one bowl!
About this Recipe
Who says gluten free baking has to be complicated to be delicious?
These vanilla and lemon scented muffins are bursting with fresh blackberries – and while they taste like a proper bakery muffin, they’re so easy to make.
And since everything comes together in just one bowl, you can whip up a batch of these sweet gluten free blackberry muffins anytime!
They even keep well in the fridge or freezer – so they’re a great grab-and-go breakfast, quick snack or sweet treat to make ahead on busy weeks.
Process & Tips
This easy muffin recipe couldn’t be simpler to make!
I love that all the ingredients can be mixed together in one bowl, keeping clean up (and dirty dishes) to a minimum.
You can use a cookie scoop (or a large tablespoon) to scoop the batter into a greased muffin tin, and then they’re off to bake for 18-25 minutes.
Really, the hardest part about this recipe is just waiting for them to cool for those final 5 minutes before tearing them open & taking that first bite.
Enjoy them cold from the fridge, at room temperature, or warmed up with a little melted butter (traditional or plant-based), nut butter or honey drizzled on top.
Tip: Don’t forget to add the zest and juice of a fresh lemon to add a lovely lemon flavor to these gluten free blackberry muffins. It really adds so much flavor without a lot of extra effort!
What Makes These Gluten Free Muffins Rise?
These muffins rely on baking soda and baking powder for rise, along with a little extra help from the eggs!
Best Types of Flour for Gluten Free Muffins
There are so many gluten free flour mixes and options on the market, but to keep this recipe easy and accessible (even if you don’t have a specialty store nearby) we used a combination of almond flour and oat flour.
You can make your own gluten-free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms.
Or purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online.
Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.
Try These Variations
Make a gluten-free apple and blackberry muffin by swapping ½ cup chopped apple for ½ cup of the blackberries.
For a refined sugar free version of this muffin, swap coconut sugar for the cane sugar.
If you want to make a nut-free version, use more oat flour in place of the almond flour.
For a dairy-free version, use a plant-based Greek yogurt instead.
Ingredients & Substitutions
Blackberries: The blackberries are the star ingredient for these muffins. Fresh, halved, blackberries work best but you could also use
Lemon juice & lemon zest: Don’t forget to add the zest and juice of a fresh lemon to add a lovely lemon flavor to this muffin.
Almond flour: Finely ground almond flour works best for these zucchini muffins and is a great naturally gluten-free option. For a nut-free option, you can substitute more oat flour in place for almond flour.
Oat flour: Oat flour is easily my favorite gluten free flour choice. You can either look for it in your local store, or make your own (see my instructions above on how to do that). Make sure to look for gluten free if that’s important to you.
Sugar: The cane sugar helps provide some sweetness to these blackberry muffins. For a refined sugar-free option, use coconut sugar in place of the cane sugar.
Baking soda & baking powder: Together, with the eggs, the baking soda and baking powder help these gluten free muffins rise.
Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let us know how it turns out!
Pure maple syrup: I like the flavor of maple syrup in this recipe but you can also use honey as an alternative refined sugar free sweetener.
Greek yogurt: Whole unsweetened Greek yogurt works best for this recipe. For a dairy-free version, use a plant-based Greek yogurt instead. Just be sure to use a Greek style yogurt so it doesn’t water down the batter.
Avocado oil: I used avocado oil in this recipe. You can substitute any neutral flavored oil in its place, such as melted coconut oil or canola.
Vanilla extract: Vanilla extract always pairs well with baked goods and really helps to play up the dessert-like flavors in this muffin.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
How to Store & Freeze Leftover Muffins
Keep in a tightly sealed container at room temperature for 48 hours, or store in the fridge for up to 3-4 days.
Past 4 days you’ll want to freeze any leftover muffins. I like to store mine in a sealed ziptop bag or freezer friendly container for up to 2-3 months.
If you live in a high humidity environment, I recommend refrigerating your muffins after baking.
Easy Gluten Free Blackberry Muffins (One Bowl!)
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup whole unsweetened Greek yogurt
- ¼ cup avocado oil, or other neutral flavored oil
- 1 tsp vanilla extract
- 2 cups super fine blanched almond flour
- 1 cup gluten free oat flour
- ¼ cup sugar, or coconut sugar for refined sugar-free
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Zest and juice from 1 lemon
- 1 ½ cups fresh, halved blackberries
- Heat the oven to 350F.
- Grease a 12-cup muffin pan, or line with silicone or paper liners.
- In a large bowl, whisk together the eggs, maple syrup, yogurt, oil, and vanilla extract until smooth.
- Add the almond flour, oat flour, sugar, baking powder, baking soda, salt, lemon zest and lemon juice. Stir until well incorporated.
- Pour in the blackberries and gently fold in until just combined. The batter will be stiff, so be careful not to break the berries up into the batter.
- Using a cookie scoop or large tablespoon, scoop the batter evenly into the muffin pan.
- Bake for 18-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.