These homemade gluten free blackberry muffins taste straight from a bakery, and they’re a simple one bowl recipe ready in 35 minutes. We used almond and coconut flour and kept them dairy free with coconut oil. We even offer an egg substitution for a vegan option.
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What you need for gluten free blackberry muffins
This recipe is simple and you’ve likely got everything you’ll need if you’ve got a stocked gluten free kitchen! Here’s what you’ll use.
- Blanched almond flour
- Coconut flour
- Baking soda
- Sea salt
- Pure maple syrup
- coconut oil
- Vanilla extract
- Blackberries – fresh or frozen will do!
- Coconut sugar – optional garnish
Like this recipe? Check out all of our gluten free treats and snacks!
What are your favorite gluten free baking flours?
We love using Bob’s Red Mill gluten free flours in our kitchen. We used their Almond Flour and Coconut Flour for this recipe to keep it gluten free.
Bob’s Red Mill gluten free baking flours are a pantry staple for us because they are certified gluten free and non-gmo. You’ll see us using their flours in many of our recipes – from sweet treats like our healthy vegan oatmeal raisin cookies, gluten free lemon poppy seed muffins or one bowl gluten free blueberry muffins to savory dishes like our creamy Tuscan chicken or our stovetop creamy garlic chicken! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!
Make them vegan blackberry muffins
I used eggs in this recipe, but have also made them with flax eggs for a Vegan version. It works wonderfully. They may take a little longer to cook with flax eggs, but otherwise it’s an easy swap. I use 3 tablespoons of ground flax meal and 7-1/2 tablespoons water.
Just mix up the flax eggs when you start, and let them sit while you gather the rest of the ingredients. Then, add the dry ingredients to your bowl. By the time you get to the wet ingredients, the flax eggs are ready to go!
Looking for more vegan muffins? Try our Healthy Gluten Free, Vegan Banana Muffins!
How it’s an easy blackberry muffin recipe
You only need one bowl for mixing and about 10 minutes of active prep time. Here’s what you’ll do to make these muffins.
- Preheat your oven and line a muffin pan with parchment or silicone liners
- Combine the dry ingredients in a large mixing bowl
- Add the wet ingredients to the bowl and whisk everything together
- Fold in the blackberries
- Scoop into your lined muffin pan
- Bake for about 25 minutes
- Enjoy and store in an airtight container on the counter or in the fridge to keep longer
More gluten free muffin recipes to try
- HEALTHY GLUTEN FREE, VEGAN BANANA MUFFINS
- GLUTEN FREE LEMON POPPY SEED MUFFINS
- EASY GLUTEN FREE LEMON BLUEBERRY MUFFINS
- COFFEE CAKE MUFFINS
- ONE BOWL GLUTEN FREE BLUEBERRY MUFFINS
Your turn to make these gluten free blackberry muffins
Grab some Bob’s Red Mill flours and mix up a batch of these blackberry muffins! It’s so easy in just one bowl with only 10 minutes of active prep time.
If you try this recipe, make sure to leave a rating and review. We enjoy hearing how it goes, and snap a photo or video to share on Instagram. Tag us @realsimplegood so we can check it out! We love to see what you’re baking!
Easy One Bowl Gluten Free Blackberry Muffins
- 2.25 cups blanched almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 eggs, (or 3 flax eggs for Vegan)
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 1 cup blackberries, (fresh or frozen)
- coconut sugar, (optional garnish on top)
- Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk almond flour, coconut flour, baking soda and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
- Add eggs, maple syrup, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth.
- Fold in blackberries.
- Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 25 minutes, until a toothpick comes out clean.
- Once muffins have cooled, serve and enjoy. Store in an airtight container in the fridge to keep longer.