Tender, wholesome gluten-free blackberry muffins made with oat and almond flours and sweetened with honey.
Gluten-Free Blackberry Muffins
In the spirit of our entrance into the cozy season (or, autumn), today I’m sharing a recipe for blackberry muffins. I made these for the first time around the end of August with the last of the blackberries we picked from the bushes growing wild on our street. They were perfect then and they are equally perfect now. If you are able to get your hands on fresh berries, great! If not, frozen work equally well.
This is a really lovely recipe, beautiful in its simplicity with just two gluten-free flours needed. I used honey for the sweetener here, as I love honey with fruit in recipes. Honey and black berries go together particularly nicely, and result in a muffin that satisfies but doesn’t feel heavy or too sweet with bursts of juicy berries in each bite. This recipe is also super easy to make dairy-free, as detailed below. Hope you enjoy these!
Til next time – N x
What You’ll Need for Gluten-Free Blackberry Muffins
- Oat flour: A versatile whole grain, gluten-free flour perfect for baking, made from ground oats
- Almond flour: Use almond flour rather than almond meal
- Baking powder and baking soda
- Ground spices: Cinnamon and nutmeg
- Coconut oil: Either refined or unrefined coconut oil will work here
Tips for Success
- Bring ingredients to room temperature before using.
- Let batter rest while the oven preheats. Gluten-free flours really benefit from a rest to let them absorb liquids.
- To make dairy-free: sub your favorite non-dairy butter for the butter. Make homemade buttermilk using your favorite non-dairy milk plus vinegar.
- See “Notes” section following the recipe for substitution suggestions.
How to Store Gluten-Free Blackberry Muffins
Muffins will keep, in a tightly sealed container in the fridge, for up to 5 days. To serve, eat straight from the fridge or let come to room temperature. You can also reheat muffins in your toaster oven or for about 30 seconds in the microwave.
Gluten-Free Blackberry Muffins
- 1/3 cup coconut oil, melted
- 1/2 cup honey
- 2 large eggs at room temperature
- 2/3 cup buttermilk at room temperature
- 123 g gluten-free oat flour (about 1 cup)
- 123 g almond flour (about 1 cup)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 1/2 cups blackberries
- Heat oven to 375 F. Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the coconut oil, honey, eggs, and buttermilk. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
- Pour the flour mix into the wet ingredients and stir well to combine. Gently stir in the blackberries.
- Divide the batter equally between the muffin cups and place in the oven. Bake for 20-25 minutes, until a tester inserted in a muffin comes out clean and the tops are slightly firm. Remove from oven and let cool in pan 5 minutes, then turn out onto a wire rack to cool 10-15 minutes more.
- Muffins will keep, in a tightly sealed container in the fridge, for up to 5 days.