These homemade Gluten-Free Blackberry Muffins are not only perfect for blackberry season - they are perfect year-round. Light and tender muffins packed with plumb blackberries and finished with a light lime glaze. This small-batch muffin recipe will quickly become a healthy recipe the whole family will love. Enjoy these homemade muffins as a quick and easy breakfast on a weekday morning or with a cup of coffee/tea as an afternoon pick me up.
Jump to:
- Recipe Ingredient Notes
- Small Batch Gluten Free Blackberry Muffins
- Lime Glaze
- Storing and Freezing of Gluten-Free Blackberry Muffins
- FAQ about Gluten Free Blackberry Muffins
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Muffin Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten-Free Flour: I have tested this recipe with my own gluten-free flour blend and King Arthur Measure for Measure. Both blends work great in this recipe. If you plan on using a different brand, I highly recommend one containing several different flours as well as a binder like xanthan gum.
Almond Flour: The almond flour gives those gluten-free blackberry muffins their beautiful structure and crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. (Pro Tip: Check the baking aisle at your local Aldi – their Almond meal is exceptional)
Butter: For this gluten-free blackberry muffin recipe use cold, unsalted butter straight from the fridge.
Milk: I have tested this recipe with whole milk and low-fat milk as well as unsweetened almond milk. All three work great here – so any milk you have in your fridge will work (do NOT use buttermilk!)
Blackberries: I prefer using fresh berries for this recipe. If you only have frozen berries on hand, they will work just fine. No need to thaw them before adding them to the batter. Just make sure to increase baking time by 2-5 minutes.
Small Batch Gluten Free Blackberry Muffins
This small-batch recipe for Gluten-Free Blackberry Muffins is super easy to make. The ingredients can be used straight from the fridge - no need to bring butter, eggs, and milk to room temperature. If you only have lemons, feel free to use lemon juice and lemon zest instead of the lime.
Step 1: Line 6 cavities of your muffin/cupcake pan with muffin liners. Set Aside.
Step 2: In the bowl of the stand mixer combine the granulated white sugar and lime zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lime flavor of the zest and give the muffins a subtitle lime flavor.
Step 3: Add the gluten-free multi purpose flour, almond flour, baking powder, baking soda, and salt to the bowl of the stand mixer. Cut the butter in small in ½ inch cubes and add to the dry ingredients.
Step 4: Mix at a low speed for about 2 minutes until it resembles a very coarse consistency (like a streusel)
Step 5: In a separate bowl whisk together milk, eggs, and vanilla extract. With the mixer running on low, add the wet ingredients to the dry ingredients and mix the muffin batter to combine. The batter will be very thick.
Step 6: Using a small cookie scoop or two spoons, drop 2 tablespoons of the plain muffin batter in each paper-lined cavity of the muffin tin. Use the back of your scoop or spoon and slightly press down the muffin batter. Top each muffin with 1-2 juicy blackberries.
Step 7: Carefully mix the leftover fresh blackberries in the gluten-free blackberry muffin batter. Blackberries, especially when very ripe, tend to bleed in the batter, so I recommend doing this by hand with a flexible spatula. Divide the batter between your muffins. Sprinkle each muffin with some raw sugar.
Step 8: While the oven preheats to 350F, place the blackberry muffins in the fridge. Resting the batter, even if it’s just 15-30 minutes will help hydrate the flour which builds a better crumb but also gives them a bakery style big dome.
Step 10: Bake the muffins at 350F for 16 minutes, rotate the muffin pan, and continue to bake for an additional 8-12 minutes. The muffins are done when until they are golden brown and a toothpick inserted in the center comes out clean. Make sure not to overbake them. That will cause them to dry out.
Step 11: Allow the muffins to cool for 5-10 minutes before transferring them to a wire rack/cooling rack. I use a spoon or a butter knife to remove them from the muffin pan.
Lime Glaze
These sweet gluten-free blackberry muffins are delicious on its own but this lime glaze takes them to the next level. To make the glaze, combine the powdered sugar and fresh-squeezed lime juice in a small bowl. Whisk until smooth. Using a spoon, drizzle it on top of the muffin, allowing some of it to drip down the sides. Garnish with fresh berries and extra lime zest if you like.
Storing and Freezing of Gluten-Free Blackberry Muffins
Store the gluten-free blackberry muffins in an airtight container at room temperature up to 5 days. These muffins are the best eaten the day they were baked which is normal with gluten-free muffins.
To freeze the gluten-free muffins, place them on a sheet tray and pop them in the freezer for 30-45 minutes or until they are solid. Once frozen transfer them to an airtight container or freezer bag. Freeze up to 3 months. When ready to eat, allow for them to thaw at room temperature or nuke in the microwave for 15-30 seconds.
FAQ about Gluten Free Blackberry Muffins
Yes. When I owned my bakery, I would make my muffin batter the night before, scoop the muffins and bake them in the morning. Keep this in mind for the holidays – think fresh-baked muffins on Thanksgiving or Christmas Morning but without making a huge mess in your kitchen the second you get up. Let the batter rest for several hours or even overnight giving the starches in the flour more time to absorb the moisture from the liquid ingredients used in the batter.
I recommend baking your muffin batter within 48 – 72hrs which ensures they will rise and tall with a beautiful bakery style muffin top (which we all love).
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Muffin Recipes to try
📖 Recipe
Gluten Free Blackberry Muffins
These Gluten-Free Blackberry Muffins are perfect for blackberry season. Light and tender packed with plumb blackberries and finished with a lime glaze
Ingredients
Gluten Free Blackberry Muffin Batter
- 160 grams free Gluten Free Multipurpose Flour
- 25 grams almond flour
- 75g granulated white sugar
- 1 lime
- 1 teaspoons baking powder
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 90 grams unsalted butter, COLD
- 65 grams milk
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 100 grams fresh blackberries
Lime Glaze
- 60 grams powdered sugar
- 15 grams fresh lime juice
Instructions
Gluten-Free Blackberry Muffins
- Line 6 cavities of your muffin/cupcake pan with paper liners. Set aside.
- In the bowl of the stand mixer combine the granulated white sugar and lime zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lime flavor of the zest and give the muffins a subtitle lime flavor.
- Add the gluten-free flour, almond flour, baking powder, baking soda, and salt to the bowl of the stand mixer. Cut the butter in small in ½ inch cubes and add to the dry ingredients.
- Mix at a low speed for about 2 minutes until it resembles a very coarse consistency (like a streusel)
- In a separate bowl whisk together milk, eggs, and vanilla extract. With the mixer running on low, add the wet ingredients to the dry ingredients and mix the muffin batter to combine. The batter will be very thick.
- Using a small cookie scoop or two spoons, drop 2 tablespoons of the plain muffin batter in each paper-lined cavity of the muffin tin. Use the back of your scoop or spoon and slightly press down the muffin batter. Top each muffin with 1-2 juicy blackberries.
- Carefully fold the leftover fresh blackberries in the gluten-free blackberry muffin batter. Divide the batter between your muffins. Sprinkle each muffin with some raw sugar.
- While the oven preheats to 350F, place the blackberry muffins in the fridge.
- Bake the muffins at 350F for 16 minutes, rotate the muffin pan, and continue to bake for an additional 8-12 minutes. The muffins are done when until they are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5-10 minutes before transferring them to a cooling rack.
Lime Glaze
To make the glaze, combine the powdered sugar and fresh-squeezed lime juice in a small bowl. Whisk until smooth. Using a spoon, drizzle it on top of the fluffy muffins, allowing some of it to drip down the sides. Garnish with fresh berries and extra lime zest if you like.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 347
Calories are a guestimate.
Robi says
Love this small batch recipe for gluten free blackberry muffins. SO easy to make and delicious
Pat says
When you say 65 grams of milk, do you mean by weight on the scale?
Daniela says
yes, everything is measured by weight except if the recipe says teaspoons/tablespoons
JoAnn Bercini says
For the sourcream glaze mentioned in the recipe, I don't see sourcream as an ingredient? Was it omitted in the recipe? I wanted to try this recipe but need to confirm what I need to buy first.
Thank you,
Daniela says
There is no sour cream in this glaze. This was a typo on my end.
Stacy says
Hi Daniela,
When making the muffin mix the night before to bake the next morning, I would put the mix in the refrigerator to let it rest, right? Do you let it sit out to come to room temperature before baking?
Thank you
Daniela says
hi stacy, I make my life easy when I do this. I already scoop the dough in the muffin liners. Then the next day I just place them right in the fully heated oven from the fridge
Jill Evely says
I made these for the third time (I double the recipe) last night for myself and my daughter-in-law. Your recipes are the only GF baking recipes I use. I love to bake and have that joy back in my life again after developing a wheat allergy. My daughter in law has high gluten sensitivity and her sister has celiac, so we all enjoy your fantastic recipes. Thank you for your recipes!