Delicious, moist, easy-to-make vegan gluten-free blackberry muffins that can be made with either fresh or frozen berries in under 30-minutes.
These tasty homemade treats are dairy-free, made without eggs, and perfect to serve as snacks or at breakfast or brunch.
When sweet, fresh blackberries are in season, you need to make these from-scratch gluten-free blackberry muffins (and this strawberry blackberry banana smoothie, too!)
BUT, if it happens to be the middle of winter or you just can't find fresh berries, not to worry, frozen berries will work too, I've got you covered. All the details about how to use frozen berries are below.
These muffins are moist, fluffy, and DELICIOUS! Plus, they're a great use for berries during berry season (or outside of berry season), and they're kid-friendly. Who wouldn't love a berry-filled snack?
If you love adding berries to your baked treats, you may like these other vegan gluten-free berry muffins:
- Banana Blueberry Muffins
- Raspberry Muffins
- Blueberry Muffins
- Strawberry Muffins
- Cranberry Orange Muffins
Now let's discuss how to make these gf vegan blackberry muffins, so you can make them right away, shall we?
Ingredients You'll Need
All of the ingredients you'll need for this recipe can be seen in the image below and I've listed some notes, including substitution information, that you'll find helpful.
Ingredient and Substitution Notes
Gluten-Free Flour Blend – I have only used Bob’s Red Mill Gluten-Free All-Purpose Flour (the one in the RED bag without xantham gum) to make this recipe and have not tried any others. With gluten-free baking, it’s extremely important to use the same flour the recipe calls for to get the expected results.
Make sure to measure your flour correctly or your muffins will not have the correct texture.
Sugar – I use organic cane sugar in this recipe, but if you only have coconut sugar or brown sugar they can be used instead, your muffins will just turn out darker in colour. I haven't made this recipe with a liquid sweetener or with any sugar alternatives to make them sugar-free, so I am not sure how they would work.
Blackberries – Fresh, in-season berries work best for this recipe but frozen can be used if fresh aren’t available, details on that are below in the "Recipe FAQ" section. If your blackberries are very large, cut them in half or thirds, width-wise, so each piece is bite-sized.
Applesauce – Use plain, unsweetened applesauce so you can control the sweetness.
Coconut Oil – Any type of neutral flavoured oil can be used in place of coconut oil, such as safflower or sunflower. If using coconut oil, make sure that all of your other ingredients are at room temperature before starting so it does not solidify when it comes into contact with a cold ingredient.
Baking Powder - Make sure this ingredient is fresh, it's the only leavening agent in the recipe, it's made without baking soda, so it must be fresh so it can do its job.
Turbinado Sugar – This is an optional ingredient, but I like to sprinkle a little on the top of each muffin before they bake to give them a little crunch.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
1. Mix the dry ingredients.
2. Mix the wet ingredients.
3. Combine the wet and dry ingredients and mix.
4. Add the blackberries to the batter.
5. Stir the blackberries into the batter, don't over mix or the berries will break apart and the juice will change the colour of the batter.
6. Evenly divide the batter into your prepared muffin pan. You can use either a spoon or a scoop to do this. I like using a scoop because it’s quicker and easier to divide the batter, this is the scoop I’m using in the picture below.
7. This step is optional, but if you’d like, you can add a small amount of turbinado sugar to the top of each muffin.
8. Remove the muffins from the oven and let them sit in the pan for a few minutes before removing them and placing them on a cooling rack.
The muffins are great as they are, but if you want to change the flavour, here are a few options:
Lemon Blackberry Muffins - Stir 1 ¼ teaspoons of lemon zest into the wet ingredients.
Orange Blackberry Muffins - Stir 1 ¼ teaspoons of orange zest into the wet ingredients.
Apple Blackberry Muffins - Add ⅓ cup (38g) of apples that have been diced very small at the same time the blackberries are added to the batter.
If you love muffins for breakfast, brunch, or snacks, click this link to find even more vegan gluten-free muffin recipes!
Storing Leftovers and Freezing
Because of the moisture from the blackberries, they will only keep for up to two days at room temperature, in an airtight container.
If you still have leftovers after two days, place them in the refrigerator where they will keep for another few days.
They can also be frozen, once they’ve fully cooled, wrap them up tightly so they’re airtight, place them in a container or freezer bag and freeze. They will keep in the freezer for up to three months.
When you’re ready to serve, thaw at room temperature. You can even take it a step further and warm them up in a toaster oven or microwave.
What's the Texture Like?
Soft, fluffy and moist with bursts of fresh berries in every bite! No one will know they're vegan AND gluten-free!
But to get this texture, you must follow the recipe exactly as it’s written. If you make any substitutions or changes, outside of what is discussed above, you run the risk of your muffins not turning out as expected.
Tips for Success
- Use the same flour I use. Baking vegan gluten-free can be tricky because different flours produce different results. I know this particular flour works perfectly for this recipe, so to duplicate that perfection, please use Bob’s Red Mill Gluten-Free All-Purpose Flour (in the RED bag!).
- Measure and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy. Make sure all of your ingredients are at room temperature.
- Measure your ingredients correctly. I highly recommend using a scale (this is one I have (Amazon Link) and my weight measurements when making this recipe. If you don’t have a scale, lightly spoon the flour into your measuring cup until it is overflowing and then drag the flat edge of a butter knife across the top to level it off. (NEVER dunk the measuring cup into the flour to fill your measuring cup because this will guarantee an incorrect measurement of up to 1.5x more flour and a recipe fail.) Learn more about how to measure flour correctly.
- Make sure your baking powder is fresh. This is an important ingredient that makes the muffins rise and become fluffy, it is the only rising agent in the recipe. If it's not fresh, your muffins will turn out dense and gummy.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Yes, with two small changes. First, you'll need to chop your blackberries smaller (3-4 pieces) and you’ll need to bake them for less time. They will finish baking in 9-11 minutes.
Fresh, in-season blackberries are recommended for this recipe because they will give you the best flavour, texture, AND result in better muffins, overall. However, if it’s the middle of winter or another time when you can’t find them fresh, frozen can be used as a substitute. To use frozen berries, thaw them completely on paper towels, pat away all extra moisture (this is important because any extra moisture can alter the recipe), and then chop them in half, width-wise if needed. Don't mix the batter too much when you add the berries or the batter will turn purple.
This depends on what part of the world you live in. In Canada and the United States, look for them in July and August. In the UK, find them from the end of August into October. In Australia, November to May is the peak season for blackberries. Typically, you can find blackberries year-round in grocery stores, but keep in mind that when they are out of season or being shipped from far distances, the quality and taste won't be as good as in-season berries.
If You Make This Recipe...
Please let me know how your gluten-free blackberry muffins turned out! Leave me a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I’m @delightfuladventures on Instagram!)
Gluten-Free Blackberry Muffins (Vegan)
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (245g) gluten free flour blend **see important note about flour below**
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (100g) sugar
- ½ cup (123g) plain unsweetened applesauce
- ⅓ cup (80ml) melted coconut oil (plus extra for greasing muffin tin)
- 1 teaspoon vanilla extract
- 1 cup (135g) fresh blackberries (chop if large, frozen can be used, see notes below)
- turbinado sugar (for sprinkling on top, optional)
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin pan with liners or generously grease the inside of each cup with coconut oil.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the blackberries.
- Using a spoon or a large scoop, divide batter into the 12 muffin cups.
- If using, sprinkle turbinado sugar on top of each muffin.
- Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
- Let muffins cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.
- Please read all of the info above and below before making this recipe.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, preferably the one mentioned above for the best results.
- Make sure to measure your flour correctly.
- If your blackberries are extra-large, cut them in halves or thirds (width-wise) before adding them to the batter.
- Frozen blackberries can be used for this recipe. If using frozen, thaw them fully and pat them dry, then halve them, if they are very large, before folding them into the batter. See the "Recipe FAQ" section above for more info.
- Any type of neutral flavoured oil can be used in place of coconut oil, such as safflower or sunflower.
- Because of the moisture from the blackberries, these muffins will only keep for up to two days, in an airtight container, at room temperature. If you still have leftovers after two days, place them in the refrigerator where they will keep for another few days.
- To freeze, once they have fully cooled, wrap them up tightly so they're airtight, place them in a container or freezer bag, and freeze. They will keep in the freezer for up to three months. When you're ready to serve, thaw at room temperature.
- Nutrition info is based on one muffin. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.