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Gluten free blackberry muffins topped with fresh blackberries and banana slices, garnished with oat flakes.

Gluten-Free Blackberry Muffins (Easy & Moist!)

Patricia Granek
These gluten-free blackberry muffins are soft, moist, and packed with juicy blackberries in every bite. Naturally sweetened with banana and brown sugar, they have a tender crumb and a hint of cinnamon. Made with simple pantry ingredients and tested for foolproof results, they bake up fluffy every time—with an easy vegan option for a dairy- and egg-free treat.
5 from 1 vote
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Prep Time 10 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, Gluten-free
Servings 12 muffins
Calories 140 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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.
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

Nutrition

Serving: 1muffinCalories: 140kcalCarbohydrates: 31gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 85mgPotassium: 173mgFiber: 4gSugar: 14gVitamin A: 41IUVitamin C: 5mgCalcium: 51mgIron: 1mgZinc: 0.5mg
Tried this recipe? I’d love to hear how it turned out in the comments !