Nothing says a fresh spring morning like the smell of baking berries. You want a treat that feels special but stays simple. These Gluten-Free Blackberry Muffins are exactly what your kitchen needs today.
You do not need to be an expert baker to make these. They come together quickly with basic pantry staples. Your whole family will love the burst of fresh fruit in every bite.
Why You’ll Love This Recipe
You will love how moist these muffins turn out. The secret is using sour cream or Greek yogurt in the batter. It creates a tender crumb structure that never feels dry.
This recipe is a total winner for busy weekend mornings. It feels like a bakery treat but takes very little effort. It is the perfect way to celebrate fresh seasonal produce with your kids.
Simple Cooking Steps
Mixing these up is a breeze for any beginner cook. You just need two bowls and a silicone spatula. We use a simple folding technique to keep the texture light.
Shortcuts like using a 1-to-1 flour blend save you so much time. You can have these in the oven in just fifteen minutes. Even if you are new to gluten-free baking, you can do this with confidence.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh berries make them shine during the spring months.
- 2 cups gluten-free all-purpose flour blend (containing xanthan gum)
- 3/4 cup granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup full-fat sour cream or plain Greek yogurt
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blackberries, halved if very large
- 1 tablespoon turbinado sugar for topping
Step-by-Step
- Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt until uniform.
- In a separate medium bowl, whisk the sour cream, eggs, melted butter, and vanilla extract until a smooth emulsion is formed.
- Create a well in the center of the dry ingredients and pour in the wet mixture.
- Using a silicone spatula, gently fold the ingredients together until just combined; do not overmix as this can affect the rise.
- Gently fold in the blackberries, taking care not to crush them and dye the batter.
- Portion the batter evenly into the 12 prepared muffin cups, filling each approximately 3/4 full.
- Sprinkle the top of each muffin with a small amount of turbinado sugar for texture.
- Bake for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring to a wire cooling rack to reach room temperature.
Best Ways to Enjoy It
Serve these warm with a little smear of salted butter. They pair perfectly with a hot cup of coffee or tea. Your family will love this fresh start to their lazy Saturday.
For a fancy brunch, serve them alongside fresh fruit and eggs. Set the table and enjoy a slow morning together. They are impressive enough for guests but easy enough for every day.
Keep It Fresh
Store any leftovers in an airtight container at room temperature. They will stay fresh for up to three days. You can also freeze them for later in a freezer-safe bag.
To enjoy them later, reheat in the microwave for twenty seconds. This brings back that freshly baked warmth and soft texture. It is a great way to have breakfast ready for school mornings.
Tips for Best Results
- Use room temperature eggs so the batter mixes smoothly.
- Halve very large blackberries so they distribute evenly in the batter.
- Do not overmix the batter or the muffins might become dense.
- Check your flour blend for xanthan gum before you start.
- Sprinkle extra sugar on top for a crunchy bakery-style finish.
- Use fresh berries for the best bright spring flavor.
- Let them cool slightly so they do not stick to the liners.
Easy Flavor Ideas
- Swap blackberries for fresh blueberries for a classic twist.
- Add one tablespoon of lemon zest for a bright citrus flavor.
- Use dairy-free yogurt and vegan butter for a dairy-free option.
- Swap white sugar for coconut sugar for a deeper caramel taste.
Common Questions
Can I use frozen blackberries?
Yes, you can use frozen berries in this recipe. Do not thaw them before adding to the batter. This prevents the juice from turning your muffins purple.
How do I know when they are done?
The tops should be golden brown and springy to the touch. A toothpick inserted in the center should come out clean. Avoid overbaking to keep them perfectly moist and tender.
I hope these bright muffins bring a little sunshine to your morning. There is nothing better than a warm treat shared with the people you love. Happy baking!
— Lidia
Gluten-Free Blackberry Muffins
Ingredients
- 2 cups gluten -free all-purpose flour blend (containing xanthan gum)
- 3/4 cup granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup full -fat sour cream or plain Greek yogurt
- 2 large eggs , room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blackberries, halved if very large
- 1 tablespoon turbinado sugar for topping
Instructions
- Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt until uniform.
- In a separate medium bowl, whisk the sour cream, eggs, melted butter, and vanilla extract until a smooth emulsion is formed.
- Create a well in the center of the dry ingredients and pour in the wet mixture.
- Using a silicone spatula, gently fold the ingredients together until just combined; do not overmix as this can affect the rise.
- Gently fold in the blackberries, taking care not to crush them and dye the batter.
- Portion the batter evenly into the 12 prepared muffin cups, filling each approximately 3/4 full.
- Sprinkle the top of each muffin with a small amount of turbinado sugar for texture.
- Bake for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring to a wire cooling rack to reach room temperature.
