Easy Gluten-Free Blackberry Muffins (Dairy-Free)

Blackberries with Everything!

In the heat of high summer, blackberries are suddenly available everywhere, and we’re definitely indulging in these delicious summer berries.

From eating fresh sweet blackberries straight as a snack, to baking blackberry scones, or making blackberry cobbler, there’s just so much you can do with these black beauties during blackberry season.

And of course, it’s also time for blackberry muffins… just because!

Muffins For Breakfast, Tea or Anytime!

Easy to make, perfect as an quick breakfast or snack on the go, homemade muffins are definitely one of my favorite baked goods.

(Some of our favorites include raspberry muffins, blueberry muffins, strawberry muffins, lemon poppy seed muffins, and banana nut muffins.)

Today, we’re making lemon blackberry muffins that your whole family is going to love!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this gluten-free blackberry muffin recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter for these gf blackberry muffins is a cinch, and then all you need to do is fold the blackberries into the batter and bake!
• Totally Gluten-Free & Dairy-Free: The best part is that these lemon blackberry muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free blackberry muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Lemon Zest: I recommend grating the lemon zest just before using it in the recipe for the best lemon flavor.
• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use another type of vegetable oil if you prefer (such as olive oil, avocado oil, canola oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
• Sugar: I used white sugar, but you may also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the sugar used, the darker will be the color of the batter). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs are necessary to bind the ingredients together and help the muffin batter rise, so make sure to add them in. I have not made this recipe egg-free, so I’m not sure how it would turn out without eggs. (If you do make it without eggs, please let me know how it goes in the comments below, I’d love to know!).
• Lemon Juice: For the best taste, I recommend using fresh lemon juice. However, if you don’t have fresh lemon juice on hand, you may also use bottled lemon juice instead.
• Unsweetened Almond Milk: I like using an unsweetened version of my homemade almond milk recipe, but you may also use another unsweetened non-dairy milk (such as rice milk, cashew milk, tigernut milk, oat milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour), as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent in this blackberry muffin recipe, and is necessary to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Blackberries: I like using fresh blackberries when they are in season, but if you don’t have access to fresh berries, frozen blackberries will work just as well. Alternatively, if you prefer, feel free to swap out the blackberries with other types of berries (such as blueberries, strawberries, raspberries, or boysenberries).

How to Make Gluten-Free Blackberry Muffins (Step by Step):

1. Preheat and Grease

Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin tin with oil or non-stick cooking spray and line the muffin cups with muffin paper liners.

2. Prepare Zest and Juice

Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.

3. Beat Oil, Sugar and Zest

In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.

4. Add Eggs, Juice and Milk

Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until the mixture is light and fluffy.

5. Combine Dry Ingredients

Sift the gluten-free flour, salt, baking powder, and xanthan gum (if using) in a medium bowl and whisk to combine.

6. Add Dry Ingredients to Wet

Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you may have to spoon it instead of pour it).

7. Fold Blackberries into Batter

Gently fold 3/4 cup of the fresh blackberries into the muffin batter until the blackberries are evenly distributed.

8. Transfer Batter to Muffin Pan

Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.

9. Top with Remaining Blackberries

Evenly top the muffin batter with the remaining 3/4 cup blackberries.

10. Bake Until Ready

Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.

Remove from the oven once ready.

11. Let Cool Completely

Allow these fluffy muffins to cool in the pan for 10 minutes before removing them and letting the lemon blackberry muffins cool totally on a wire rack.

Dish by Dish Tips/Tricks:

• Fresh or Frozen Berries: I like using fresh blackberries for this gluten-free blackberry muffin recipe during blackberry season, but if you don’t have access to fresh berries, frozen blackberries will work just as well.
• Use Berries of Choice: Alternatively, if you prefer, feel free to swap out the blackberries with other types of berries (such as blueberries, strawberries, raspberries, or boysenberries).

Recipe FAQs: