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A stack of golden brown gluten-free blackberry muffins with sparkling sugar on top

Gluten-Free Blackberry Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 220 kcal

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.