Soft, delicious, and utterly satisfying, you won’t believe these scrumptious blackberry muffins are gluten-free! Each bite brings a joyful burst of flavor, combining sweet, juicy blackberries that pack a punch of summer flavors! Baked to golden perfection, these muffins are a guilt-free indulgence that both gluten-free and traditional muffin lovers will adore. The magic lies in the high-quality ingredients and a thoughtful blend of flavors, making every muffin a delightful piece of happiness!
Over the summer, we harvested countless blackberries from our thriving garden and wild blackberry patches, savoring the sweet and tangy flavors that brightened our meals. We used them in a variety of dishes: from refreshing smoothies, vibrant salads, pizzas, and delectable desserts like our famous blackberry cobbler. Plus, we made sure to freeze a generous amount, allowing us to relish the taste of summer even in the cozy winter months ahead. This wonderful abundance not only let us indulge in our favorite blackberry treats but also provided the perfect opportunity to share with friends and family.
Blackberries freeze beautifully. I freeze them by the quart, label them, and then pull them out to use for cobbler, smoothies, and these delicious muffins.
The berries in this recipe can be swapped out with whatever berry you have an abundance of… blueberry, raspberry, etc… I perfer using frozen berries when making muffins because they don’t get smooshed when mixing and hold there shape well.
For these muffins I used this gluten free flour. and as always these are my favorite muffin liners for gluten free baking! For some reason basic muffins liners tend to stick to gluten free batter when baked! For some reason these ones just don’t! (I’m sure there is some kind of science behind that!)
A few notes: For this recipe I use Cup 4 Cup Gluten free Flour. When baking with gluten free flour, always fluff it up before measuring and measure with a light hand.
Because we grow and freeze so many blackberries that’s our berry of choice. But blueberries or raspberries would also work great! I prefer frozen berries because they hold up better when stirring into the batter. But fresh berries would work great too.
I linked the only muffins liners I use when it comes to gluten free baking. These are the only ones that don’t stick to the gluten free flour in the muffins.
Ingredients
Method
- Preheat oven to 375 degrees F. Line muffin tins with paper liners (see note) . Makes 16 -18 muffins.
- In a large bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla until well-combined.
- Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix!
- Add the blackberries, stir gently. Mix until the batter is just combined. Don't over mix.
- Fill muffin liners about 2/3 full. Bake for 18-20 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove from the tin to cool completely a wire rack.
Notes
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Xo, Carly
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I made these tonight but made 6 jumbo muffins with greased muffin cups instead of liners. 3 of them fell into pieces and 3 were beautiful. So I’ll need to get muffin liners for the future. Any other recommendations so they don’t fall apart?
Use the muffin liners I suggest! They work magically!
I also don’t do jumbo sized