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blackberry muffins

The Very Best Gluten Free Blackberry Muffins

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Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup avocado oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups gluten free flour see note
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 cups frozen or fresh blackberries* if frozen, don't thaw see note

Method
 

  1. Preheat oven to 375 degrees F. Line muffin tins with paper liners (see note) . Makes 16 -18 muffins.
  2. In a large bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla until well-combined.
  3. Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix!
  4. Add the blackberries, stir gently. Mix until the batter is just combined. Don't over mix. 

  5. 
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

For this recipe I used 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.