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A close up of golden brown gluten free blackberry muffins with fresh berries
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Gluten Free Blackberry Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 215kcal

Ingredients

  • 2 cups gluten -free all-purpose flour blend (containing xanthan gum)
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup whole milk, room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large egg , room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blackberries, rinsed and dried

Instructions

  • Preheat oven to 375°F (190°C) and line a 12-count muffin tin with paper liners.
  • In a large mixing bowl, sift together the gluten-free flour blend, granulated sugar, baking powder, and salt.
  • In a separate medium bowl, whisk the milk, melted butter, egg, and vanilla extract until a homogenous emulsion is formed.
  • Create a well in the dry ingredients and pour in the liquid mixture; stir with a spatula until just combined, ensuring no dry flour pockets remain.
  • Gently fold the fresh blackberries into the batter using a rubber spatula to avoid crushing the fruit.
  • Distribute the batter evenly among the 12 muffin cups, filling each to approximately 3/4 capacity.
  • Bake for 20 to 25 minutes, or until the internal temperature reaches 200°F (93°C) and a tester inserted into the center emerges clean.
  • Cool the muffins in the tin for 5 minutes before transferring to a wire rack for final cooling.