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Gluten-Free Blackberry Muffins (Easy & Moist!)

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.

Prep Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 140 kcal
Course: Breakfast , Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat & Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fill Muffin Tin: Spoon the batter into the muffin cups, filling each ¾ full.
  9. 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

  • 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
  • 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

Serving 1muffin Calories 140kcal (7%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 0.3g Sodium 85mg (4%) Potassium 173mg (5%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 41IU (1%) Vitamin C 5mg (6%) Calcium 51mg (5%) Iron 1mg (6%) Zinc 0.5mg

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 140

% Daily Value*

Serving 1muffin
Calories 140kcal 7%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.3g 2%
Sodium 85mg 4%
Potassium 173mg 4%
Fiber 4g 16%
Sugar 14g 28%
Vitamin A 41IU 1%
Vitamin C 5mg 6%
Calcium 51mg 5%
Iron 1mg 6%
Zinc 0.5mg

* Percent Daily Values are based on a 2,000 calorie diet.