These gluten-free blackberry muffins are the easiest, fluffiest, and most foolproof you’ll ever make. Packed with juicy blackberries, naturally sweetened with banana, and made from simple pantry ingredients, they bake up soft and moist every time. Perfect for busy mornings, meal prep, or a quick snack, this recipe is tested to be stress-free and family-approved.
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✋🏼E aí, pessoal! Hey there, friends! You know that moment when you bite into a muffin, expecting something soft and delicious, but instead, it’s dry, dense, or just… off? Yeah, I’ve been there. That’s why I set out to create a gluten-free blackberry muffin recipe that actually delivers—one that’s soft, moist, and bursting with sweet, juicy blackberries in every bite.
These muffins have a tender crumb, a burst of blackberry, a hint of warm cinnamon, and just the right amount of natural sweetness from bananas and brown sugar. They’re the kind of muffins you make on a lazy weekend morning, enjoy warm with a little butter, and save the rest for busy weekdays. And if you’re dairy-free or vegan, don’t worry—there’s an easy swap to make these completely egg-free!
Looking for more easy gluten-free breakfast ideas? Try our easy gluten-free chocolate chip muffins or blueberry chip muffins, or go all out with our reader-favorite gluten-free French toast Casserole!
😍Why You'll Love This Recipe
- Soft, Not Dry–Our gluten-free blackberry muffins turn out fluffy and moist every time!
- Foolproof – Tested for beginners because no one has time to remake a recipe! If you’re new to gluten-free baking, these will turn out.
- Simple Ingredients – No expensive flours or hard-to-find ingredients.
- Make Once, Eat All Week – Freezes well, reheats perfectly, and stays fresh.
- Your Family Will Actually Eat Them – Naturally sweet, kid-friendly, and picky eater-approved.
🫐Ingredients and Flavor Notes
These gluten-free blackberry muffins are soft, moist muffins with bursts of fresh, juicy blackberries and a moist, fluffy texture. Below, I break down why each ingredient matters, the best substitutions, and how to get the best results every time.
👉 Want to skip ahead? Jump to the Recipe
- Gluten-Free All-Purpose Flour – I recommend Bob’s Red Mill gluten-free flour for fluffy muffins that don’t turn out dense or gummy. If using another blend, check if it contains xanthan gum—if not, you’ll need to add it separately.
- Oat Flour – This helps create a more tender muffin with a fluffy texture. If you have celiac disease, ensure your oats are certified gluten-free to avoid cross-contamination.
- Fresh Blackberries – These muffins work best with fresh or wild blackberries, but you can use frozen ones if they are not in season. To use frozen, don’t thaw—mix them in straight from the freezer to prevent them from bleeding into the muffin batter.
- Dairy-Free Milk – I prefer oat milk for its neutral flavor, but regular milk, unsweetened almond milk, or coconut milk all work. If you use whole milk, the muffins will be slightly richer.
- Unsweetened Applesauce – Keeps the muffins moist without adding extra fat. If you don’t have applesauce, substitute with Greek yogurt or sour cream as alternatives.
- Ripe Bananas, Mashed – Naturally sweetens the muffins and helps with their fluffy texture. The riper the bananas, the sweeter the muffins!
- Egg – Eggs add structure. For vegan blackberry muffins, a chia egg (1 tablespoon chia seeds + 3 tablespoon water) works well.
- Brown Sugar – Adds depth to the sweetness. For a refined sugar-free option, use maple syrup or coconut sugar.
- Baking Powder & Baking Soda – These leavening agents are essential for a light texture. Double-check that your baking powder is gluten-free—some brands use wheat-based starch.
- Cinnamon – A subtle warmth that pairs perfectly with blackberry season flavors.
- Vanilla Extract – A small but essential ingredient that enhances the flavors of the fresh berries and bananas.
- Salt – Enhances sweetness and balances flavors without making the muffins taste salty.
📌 Find full measurements in the recipe card below.
⚠️ Celiac Alert: If you have celiac disease, be extra careful with oats, baking powder, and dairy-free milk. Oat milk and oat flour must be certified gluten-free, and some baking powders contain gluten-based starch. Always check labels to ensure they’re safe for a gluten-free diet.
🔁Allergy-Friendly Substitution
- Oat-Free Option – If you can’t have oats, swap with equal amounts of your AP flour or almond flour for similar results.
- Wheat Flour Swap – These blackberry muffins also work with whole wheat flour, though they’ll be slightly denser.
- No Bob’s Red Mill? – Look for King Arthur Measure for Measure or Cup4Cup flour mix. Try a homemade gluten-free flour blend of 2 cups white rice flour, ⅔ cup potato starch, and ⅓ cup tapioca starch.
- Making It Vegan – Skip the eggs and use a flax egg (1 tablespoon flaxseed + 3 tablespoon water) or a chia egg. We’ve tested both, and they work well!
👩🏽🍳How to Make Gluten-Free Blackberry Muffins
Step 1: Preheat & Prep
Set the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly. Paper liners help keep muffins moist and make cleanup easy. If you’re not using them, make sure to grease the tin well—gluten-free batters can stick!
Step 2(Egg-free Only): Prep Chia-Egg
If making vegan blackberry muffins, mix 1 tablespoon chia seeds with 3 tablespoon water and let it sit for 10 minutes to thicken. It should look like a gel
Step 3: Mash your Banana
Use a fork to mash the ripe bananas in a small bowl or on a plate. The softer the banana, the easier it mixes into the batter. The riper the bananas, the sweeter the muffin.
Step 4: Mixing Dry Ingredients
In a large bowl, whisk together the gluten-free flour blend, oat flour, baking powder, baking soda, cinnamon, salt, and xanthan gum (if your flour blend doesn’t include it). This forms the base of your gluten-free baking structure.
📌 Tip: Always whisk dry ingredients thoroughly to prevent clumps and ensure even distribution of leavening agents.
Step 5: Combining Wet Ingredients
In a medium bowl, whisk together the room temperature mashed banana, applesauce, chia egg (or regular egg), vanilla extract, avocado oil, and dairy-free milk (oat milk, almond milk, or coconut milk all work).
Step 6: Combine Wet & Dry Mixtures
Slowly pour the wet ingredients into the large bowl with the dry ingredients. Use a rubber spatula or stand mixer on low speed to gently stir until well combined. Gluten-free flour needs to hydrate so make sure you mix well.
📌 Batter Consistency Tip: The batter should be thick but scoopable—like soft-serve ice cream. If it’s too thick, add ¼ cup oat milk. If too runny, sprinkle in a little more oat flour.
Step 7: Let the Batter Rest (Don’t Skip This!)
Let the batter sit for 10 minutes before baking. This allows the gluten-free flour blend to have time to absorb moisture, preventing a gritty texture. After the rest, check the batter to ensure it is still thick but pourable and well-hydrated. Mix again to ensure and then move to the next step.
📌 Too thick? Add ¼ cup oat milk and stir gently until the batter is similar to thick yogurt.
Step 8: Fold in the Blackberries
Gently fold in the fresh juicy blackberries using a rubber spatula. Be careful not to crush the blackberries too much—this keeps the muffins from turning purple.
📌 Using frozen berries? No need to thaw! Just toss the frozen blackberries in a small bowl with 1 tablespoon gluten-free flour before adding to prevent them from sinking.
Step 9: Filling the Muffin Tin
Spoon the batter into the muffin tin, filling each cup about ¾ full. For easy portioning, use an ice cream scoop or a measuring cup. Extra Touch: Press a few extra blackberries or banana slices on top of each muffin for a bakery-style look.
Step 10: Bake & Cool
Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
💡 Serving Idea: These moist muffins are perfect with a little butter or honey, or just warm them up and enjoy as-is for an easy breakfast!
💡Quick Muffin Tips for the Best Texture & Rise
Gluten-free baking can feel unpredictable, but these quick tips will help you get fluffy muffins with the best results every time.
- Use Recommended Flour – I recommend Bob’s Red Mill gluten-free all-purpose flour for the best gluten-free blackberry muffins.
- Mix it well! – Don’t worry about overmixing—gluten-free flour blends don’t develop gluten, so you won’t make them tough. Mixing well ensures even moisture and prevents dry spots.
- Let the batter rest (seriously, don’t skip this)! – A 10-minute rest allows the flour mixture to absorb liquid, giving you fluffy muffins instead of dry, gritty ones.
- Check the texture before baking! – After resting, your muffin batter should look like thick yogurt or soft-serve ice cream. Too thick? Add a little oat milk. Too thin? Sprinkle in a little oat flour.
- Use paper liners or grease the muffin tin! – Muffin liners lock in moisture and make cleanup easier.
🥡Storing & Meal Prep
I’ve made enough gluten-free muffins to know they dry out fast if not stored right. Here’s how to keep them moist and fresh—whether you’re saving them for tomorrow or next month.
- Room Temp (2-3 Days) – Store in an airtight container with a paper towel to absorb extra moisture. If your kitchen runs warm, they’ll dry out faster, so eat them quickly!
- Fridge (5-7 Days) – I like wrapping mine in plastic wrap and tossing them in a freezer-safe container. They stay soft this way, but always warm them up before eating—cold muffins = sad muffins.
- Freezer (Up to 3 Months) – The best way to freeze them is individually wrapped so you can grab just one when needed. A quick 30-second microwave or 5 minutes in the oven at 300°F brings them back to life.
Meal Prep Hack – Freeze them in single-serving portions so you’re not defrosting an entire batch. I like to pull one out the night before and let it thaw in the fridge—ready to go by morning!
🧠A Muffin That Works for You
Mornings are busy, and figuring out gluten-free baking can be frustrating. That’s why these gluten-free blackberry muffins aren’t just easy to make—they’re made with ingredients that help keep you and your family going. Blackberries are rich in polyphenols, which may support brain health and focus (4,5), while bananas provide fiber and prebiotics to help with digestion and steady energy (1,2,3,6). So whether you're grabbing one on the way out the door or packing them in a lunchbox, you're getting something soft, fluffy, and actually good for you—without the extra effort.
❔FAQ
Yes, you can substitute regular all-purpose flour in the same quantity if you're not following a gluten-free diet. The texture and rise of these vegan blackberry muffins might vary slightly, but they will still be delicious.
If your gluten-free blackberry muffins come out dry, it may be due to a few things. Make sure you are not overbaking or using too much flour. Measure your ingredients accurately and ensure the flour is well hydrated. Gluten-free muffin batter should be like thick yogurt.
Gluten-free muffins can dry out faster than their gluten-containing counterparts. To maintain moisture, store them in an airtight container at room temperature for up to two days. For longer storage, consider freezing the muffins and reheating them as needed to retain their moist texture.
🥣More Gluten-Free Baking Recipes
If you love these gluten-free blackberry muffins, check out more of my favorite gluten-free baking recipes for easy, foolproof treats!
👋🏼 Até logo, amigos! Hope you love this recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Gluten-Free Blackberry Muffins (Easy & Moist!)
Ingredients
Dry Ingredients
- 1 ¼ cups oat flour or blend gluten-free rolled oats into a fine flour
- 1 cup gluten-free all-purpose flour Bob’s Red Mill recommended
- ½ teaspoon xanthan gum only if your flour blend doesn’t include it
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 3 bananas mashed (about 1 cup)
- ⅓ cup unsweetened applesauce
- 1 egg or 1 chia egg for vegan, see notes
- 1 teaspoon vanilla extract
- ¾ cup blackberries fresh
- ¼ cup dairy-free milk oat recommended
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mash the Bananas: Use a fork to mash the ripe bananas in a small bowl until smooth. The riper the bananas, the sweeter the muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour blend, oat flour, baking powder, baking soda, cinnamon, salt, and xanthan gum.
- Mix Wet Ingredients: In a medium bowl, whisk together the mashed banana, applesauce, egg (or chia egg), vanilla extract, avocado oil, and dairy-free milk until combined.Chia Egg: In a small bowl, mix 1 tablespoon flaxseed + 3 tablespoon water and let sit for 10 minutes until thickened.
- Combine Wet & Dry: Gently stir the wet mixture into the large bowl with dry ingredients using a rubber spatula or a stand mixer on low speed for 2-3 minutes.Mixing Tip: To ensure proper hydration, mix well.
- Rest the Batter: Let the muffin batter sit for 10 minutes. This helps the gluten-free flour absorb moisture and results in a fluffier texture. Tip: If the batter looks too thick, add 1-2 tablespoon dairy-free milk until it’s the consistency of thick yogurt.
- Fold in Blackberries: Toss blackberries in 1 tablespoon gluten-free flour if using frozen, then gently fold them into the batter with a rubber spatula.
- Fill Muffin Tin: Spoon the batter into the muffin cups, filling each ¾ full.
- Bake & Cool: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Keep muffins in an airtight container at room temperature for 2-3 days, in the fridge for up to 7 days, or freeze for up to 3 months.
- Reheating: Warm in the microwave for 20 seconds or in the oven at 300°F (150°C) for 5 minutes.
- Best Texture Tip: Mix well, then let the batter rest before baking—this ensures the flour mixture absorbs moisture, preventing dryness or a gritty texture.
Nutrition
📝Information Source
- Bai, Y., Xin, M., Lin, J., Xie, J., Lin, R., Peng, Z., ... & Bai, W. (2022). Banana starch intervention ameliorates diabetes-induced mood disorders via modulation of the gut microbiota-brain axis in diabetic rats. Food and Agricultural Immunology, 33(1), 377-402.
- Mitsou, E. K., Kougia, E., Nomikos, T. Z., Yannakoulia, M., Mountzouris, K. C., & Kyriacou, A. (2011). Effect of banana consumption on faecal microbiota: a randomised, controlled trial. Anaerobe, 17(6), 384-387.
- Fu, J., Wang, Y., Tan, S., & Wang, J. (2021). Effects of banana resistant starch on the biochemical indexes and intestinal flora of rats induced by a high-fat diet and their correlation analysis. Frontiers in Bioengineering and Biotechnology, 9, 575724.
- Figueira, I., Tavares, L., Jardim, C., Costa, I., Terrasso, A. P., Almeida, A. F., Govers, C., Mes, J. J., Gardner, R., Becker, J. D., McDougall, G. J., Stewart, D., Filipe, A., Kim, K. S., Brites, D., Brito, C., Brito, M. A., & Santos, C. N. (2019). Blood-brain barrier transport and neuroprotective potential of blackberry-digested polyphenols: An in vitro study. European Journal of Nutrition, 58(1), 113-130.
- Robinson, J. A., Bierwirth, J. E., Greenspan, P., & Pegg, R. B. (2020). Blackberry polyphenols: Review of composition, quantity, and health impacts from in vitro and in vivo studies. Journal of Food Bioactives, 9.
- de Leeuw, J. A., Jongbloed, A. W., & Verstegen, M. W. (2004). Dietary fiber stabilizes blood glucose and insulin levels and reduces physical activity in sows (Sus scrofa). The Journal of nutrition, 134(6), 1481-1486.
- Huang, W. Y., Zhang, H. C., Liu, W. X., & Li, C. Y. (2012). Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing. Journal of Zhejiang University Science B, 13, 94-102.
- Verma, R., Gangrade, T., Punasiya, R., & Ghulaxe, C. (2014). Rubus fruticosus (blackberry) use as an herbal medicine. Pharmacognosy reviews, 8(16), 101.
Vanessa says
Hi would it be the same thing for regular flour? let it sit for 10 min?
thanks
Patricia Granek says
I would still let it sit for 10 minutes to just ensure the moisture is right. However with regular flour you will likely get consistent results. Woudl love to hear how it goes with regular flour!