Description
These simple Gluten-Free Blackberry Muffins are pleasantly sweet, pillowy, light and fluffy, with bursts of tart juicy blackberries in every bite. These fruity muffins are perfect for meal-prep breakfasts or any time you want a special yet easy start to your day.
Ingredients
Units
Scale
- 2 cups plus 1 tbsp. gluten-free flour substitute (like Bob's Red Mill Gluten Free 1 For 1 Baking Flour), divided
- 1/2 cup granulated sugar, plus more for dusting
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1/2 cup Greek-strainer or regular plain yogurt
- 1/2 cup whole or low-fat milk
- 2 large eggs
- 1/3 cup vegetable oil or melted unsalted butter
- 1 tsp. vanilla extract
- 6 oz. blackberries
Instructions
- Preheat oven to 350F and line a muffin pan with paper muffin cups or generously spray with cooking spray. Place the oven rack in the middle position.
- Whisk together 2 cups gluten-free flour, sugar, baking powder, baking soda and table salt in a large mixing bowl until well combined. In a separate medium mixing bowl, whisk together the yogurt, milk, eggs, oil (or butter) and vanilla until smooth. Note that the mixture may look curdled at the beginning, but continue to whisk and it'll become smooth.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk a bit then switch to a spatula and stir to combine until well incorporated.
- Cut any large blackberries in half. Toss and coat berries with remaining 1 tablespoon gluten-free flour. Add the berries into the batter and fold to combine. Divide batter among muffin cups, about 1/3 cup in each cup. Sprinkle the top with a large pinch of sugar. Bake in the oven until set and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool on a wire rack for 5 minutes then remove the muffins from the pan and cool at least 10 minutes on a wire rack.
Notes
- Store leftovers in an airtight container at room temperature or the refrigerator for up to 3 days.
- Consider reheating leftover muffins in a microwave for 15 seconds as gluten-free baked goods tend to get dry and dense the longer they sit out.
- You can use frozen blackberries, but thaw them first and drain off as much excess liquid as possible.
- Consider adding 3/4 teaspoon of ground cinnamon or ground ginger, or a big pinch of ground clove or allspice. Or add the zest of a lemon. You can swap in almond extract for the vanilla, if desired.
- You can add 1/2 cup of rolled oats to the batter for a heartier muffin.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American