Gluten-Free Blackberry Muffins

5 from 1 vote

These impossibly tender and fluffy Gluten-Free Blackberry Muffins are loaded with ripe berries and topped with a pinch of coarse sugar for the perfect bakery-style treat.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Muffins

Calories: 215kcal

Author: Amanda McGillicuddy

Equipment

Mixing bowls (2)
Whisk
Rubber Spatula
Muffin tin
Paper Muffin liners
2-ounce scoop

Ingredients

2 cups Bob's Red Mill 1-to1 Baking Flour (260 g)
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Sea salt
½ cup Vegetable oil (I use avocado oil)
¾ cup Organic granulated sugar (6 ounces/160 grams) - Regular granulated sugar can also be used.
1 cup Full fat sour cream (I like Good Culture) or Greek yogurt
2 large Eggs room temp
2 teaspoon Vanilla extract
6 oz Blackberries (about 1 rounded cup)
Addition organic cane sugar or coarse sugar for topping optional

Instructions

Preheat the oven to 350 F and line a muffin tin with paper muffin liners. Set aside.
Combine the gluten-free flour, baking powder, baking soda, and salt in a bowl and stir together until the baking powder is evenly distributed.
In a large mixing bowl, add the oil, sugar, sour cream, eggs and vanilla and whisk together until smooth.
Dump the dry ingredients into the bowl with the wet ingredients and mix until there are no streaks of flour, scraping the sides of the bowl with a rubber spatula as needed. Avoid over mixing.
Fold the blackberries into the muffin batter to evenly distribute. I reserved some of the berries to halve and press into the tops of the muffins before baking (this is optional but looks nice).
Use a 2-ounce cookie scoop or a large spoon to divide the batter evenly between the wells.
If using, press the reserved berries into the tops of the muffins and sprinkle with coarse sugar (optional).
Place the muffins in the preheated oven and bake for 18-25 minutes, or until the tops are golden brown (22 minutes was about perfect for my oven but this will depend on your elevation and oven type). Remove the muffins and cool in the tin for about 5 minutes before enjoying.

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