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.

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.

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).

Storing/Freezing: To store, place the cooled gluten-free blackberry muffins in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days. Reheat the muffins slight in the oven before eating. To freeze, wrap the muffins individually in plastic wrap and freeze for up to 2 months. Thaw the frozen muffins completely overnight in the refrigerator before heating up few a few minutes in the oven before eating.