Printable Gluten-Free Blackberry Muffins Recipe Card

4.34 from 3 votes

Printable Gluten-Free Blackberry Muffins Recipe Card

Naturally sweet and bursting with plump blackberries, these gluten-free muffins are a delightful treat! Feel free to print or save this recipe card for easy reference when shopping for ingredients or making these muffins.

Prep Time20

Cook Time25

Rest time30

Total Time1 15

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 272kcal

Author: Heidi Hecht

Ingredients

Muffins

280 grams gluten free flour mix about 2 ½ cups
80 grams almond flour about ¾ cup
150 grams brown sugar about 2/3 cup
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
¼ teaspoon salt
127 grams dairy free butter 9 Tablespoons, softened
4.5 ounces almond milk about 2/3 cup
140 grams dairy free sour cream about 2/3 cup
2 eggs
1 ½ teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
1 cup blackberries washed and patted dry

Crumb topping

47 grams almond flour
32 grams tapioca
1/4 cup coconut sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 Tablespoons butter cold

Instructions

Bring all ingredients up to room temperature.
In the bowl of the stand mixer, add the gluten-free flour mix, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt. Mix with the paddle attachment for 30 seconds or until combined.
Add the butter and mix for 45 seconds, scraping down the butter occasionally, until mixture looks crumbly.
In a small bowl or measuring cup, mix the almond milk, sour cream, eggs, vanilla extract and apple cider vinegar until combined.
With the mixer on low, slowly add the liquid ingredients to the dry ingredients. Mix until combined.
Scrape down the bowl and turn the speed up to medium. Mix for 2 minutes.
Gently fold the blackberries into the batter.
Set batter aside to rest for 30 minutes.
Toward the end of the rest time, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius. Spray each cup of a 12-cup muffin tin and 3 cups of another muffin tin with cooking spray.
Mix almond flour, tapioca, coconut sugar, cinnamon, salt, and butter until a crumbly texture forms.
Portion the batter into the cups, filling each to the top. Sprinkle each muffin with 2 teaspoons of crumb topping.
Bake for 20-22 minutes or until toothpick test done.
Cool in the pan on a wire rack for 10 minutes. Remove from pan.
Serve warm or store in an airtight container on the counter.

Notes

This recipe was created using our gluten free flour mix – other mixes may work, but they haven’t been tested.
Make sure ingredients are at room temperature.
Mix batter well for the full 2 minutes.
Allow the batter to rest for 30 minutes before baking for the best height and texture on the muffins.

Nutrition