These Gluten-Free Blackberry Muffins recipe is bursting with flavor and is so simple to make! I love having a batch of these fruity flourless muffins on hand at all times. They make for a super easy snack or breakfast. Plus, kids love them too! This recipe only requires 10 minutes of hands on time and will make your whole house smell delicious.
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Gluten-free baking can sometimes be thought of as hard but it does not have to be! This recipe is beyond easy to make. It was inspired from the other gluten-free muffins on my blog like my Gluten Free Apple Muffins, Gluten Free Pumpkin Muffins, Gluten Free Strawberry Muffins, and Gluten Free Lemon Muffins. These delicious muffins also freezes really well, so you can keep a batch in your freezer to eat at any time. If you are making this recipe for breakfast, I like to serve it with my Gluten Free French Toast Casserole.
Why I Love This Recipe
- These fluffy muffins only require 10 minutes of hands on time.
- If you have a lot of blackberries leftover after making this recipe, check out my homemade Blackberry Mojito Mocktail and my Gluten Free Blackberry Crisp on my blog.
- These moist muffins are naturally dairy free, gluten free, soy free, grain free and paleo friendly. This recipe is especially great for those with celiac disease!
- This recipe makes for a perfect breakfast on a weekday morning, snack or even dessert!
- Unlike most gluten free baking recipes, this recipe does not require a gluten-free flour blend, brown sugar or even xanthan gum. These muffins are far better for you!
Recipe Ingredients
- Fresh blackberries-Make sure they are washed and dried! You will want to make sure you dry them to remove any extra moisture. Unfortunately frozen berries won’t work for this recipe because they container too much moisture.
- Almond butter-This is what acts as the flour in place of gluten free all purpose flour or almond flour.
- Pure maple syrup-This is what I use to sweeten the muffins. I like using a liquid sweetener here.
- Lemon juice-This helps really bring out the flavor of the blackberries.
- Large eggs-This helps bind everything together.
- Apple cider vinegar– This helps the muffins rise.
- Baking soda-Helps the muffins expand and create a fluffy texture.
- Banana-Helps with flavor and texture.
- Avocado oil spray-This is only for if you plan on using a silicone muffin pan without liners, you will want to spray it beforehand.
See the full recipe card below with a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Almond butter-You can also use peanut butter in it’s place. Just note peanut butter has a richer taste so the taste may be a little different.
- Pure maple syrup-You can also use honey in its place, just note the flavor will be a little different. I do not suggest using coconut sugar or brown sugar as the texture is too different.
- Berries-These homemade muffins can be made with other fresh berries too like strawberries, raspberries or blueberries.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!
Baking Tips
- Tip #1: Using a silicone muffin tin! They are so much easier to clean and better for you. I even like to still line mine with paper liners to make the clean up even easier.
- Tip #2: Check the expiration date on your baking powder, if it has expired the muffins will not rise properly! Make sure it is within date.
Recipe FAQs
This recipe lasts for up to 7 days in the fridge in an airtight container. you can also freeze these muffins for up to 1 month in the freezer in a freezer-safe container or freezer bag.
Blackberry season runs through late Spring to the end of Summer!
Unfortunately this recipe cannot be made vegan! The eggs are a must!
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below.
Other Gluten Free Muffin Recipes You Will Love
Gluten-Free Blackberry Muffins
Equipment
- Large mixing bowl
Ingredients
- 1 cup almond butter the creamy kind!
- 2 eggs
- 1/4 cup maple syrup
- 1 cup blackberries washed
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 banana
Instructions
- Preheat the oven to 375 degrees F. Place all ingredients in a bowl and well mix throughout. If you would prefer to use a kitchen mixer, mix all ingredients except the blackberries and mix them in.
- Add muffin liners to your muffin pan and evenly divide the batter into 9 muffin liners. Bake for 18 minutes or until your fork can come out clean.
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