Gluten-Free Blackberry Muffins

The best grain-free, Gluten-Free Blackberry Muffins have officially been served! Perfectly tender, moist, and healthy, you will never know they are grain-free, gluten-free, and dairy-free! With a small hint of citrus from an orange olive oil, these breakfast muffins will have you looking forward to breakfast every day.

I have found when making gluten-free muffins it’s imperative to add moisture to the batter. For these blackberry muffins, in particular, we are adding a combination of avocado oil and orange olive oil. I love the organic orange olive oil by Costabile Brand. (use code 15GOLDENGK for 15% off)  

If you don’t have fresh blackberries on hand, don’t worry, these grain-free muffins can be made with blueberries, strawberries, raspberries, and apples! If you are worried about your fruit, sinking to the bottom of the batter, you can always toss the fruit with one to 2 teaspoons of flour. However, adding regular flour to this Gluten free blackberry muffin recipe will make them no longer grain-free.

Why You'll Love This Recipe

• Easy process: these gluten-free blackberry muffins are baked within just under 25 minutes. You don’t even have to bring out a mixer for this.
• Grain-free: these gluten-free blackberry muffins are grain-free, lending themselves to the Paleo lifestyle.
• Meal prep: these blackberry breakfast muffins are so easy for a morning meal prep. They are also toddler and kid-friendly. They store well in the refrigerator and can be stored for up to several days.

Ingredients

• Avocado oil: lends a dose of healthy fats to these muffins 
• Costabile orange infused olive oil
• Eggs: provide moisture and act as a binder. 
• Agave syrup: if you don’t have agave syrup, you can use maple syrup. 
• Vanilla extract: adds a bit of sweetness to the muffins. 
• Almond Flour: always make sure to use quality almond flour that has been finely ground. The almond flour will give these muffins a nutty flavor and incredible texture.
• Coconut flour 
• Baking powder/baking soda
• Coconut sugar: Coconut sugar is lower on the glycemic index than traditional white sugar. By using coconut sugar, we are keeping these blackberry gluten-free muffins, refined sugar-free.
• Blackberries: blackberries add a great flavor to these gluten-free, grain-free, dairy-free, breakfast muffins. If you don’t have blackberries on hand, you can use just blueberries, or raspberries.

Instructions

• Preheat your oven to 350 ℉.
• Line a muffin pan with nine cupcake liners and set aside.
• Next, add all of your dry ingredients to a medium-sized bowl (Almond flour, Coconut flour, Baking powder, Baking soda, Coconut sugar)
• Give them a whisk to combine and set aside.
• Add all of the wet ingredients to a large bowl and whisk to completely combine (Avocado oil, Orange olive oil, Eggs, Agave syrup, Vanilla extract).
• Carefully pour the dry ingredients into the wet ingredients.
• Next, use a spatula to gently mix the dry ingredients into the wet. Once combined gently fold the blackberries into the muffin batter. Add the blueberries if you wish as well. 
• Using a 2” scoop, portion out the batter into the prepared muffin pan.
• Bake the muffins for 20-24 minutes until the tops are golden and a toothpick comes out clean.
• Allow the muffins to cool for ten minutes before transferring them to a cooling rack to continue cooling.

Equipment

• Mixing bowls
• Measuring cups/spoons
• Whisk
• Spatula
• Muffin pan
• Cupcake liners
• 2” scoop
• Cooling rack

Storage

• If you keep these stored in an airtight container in the refrigerator they will last up to a week.

Top tips 

• Make sure that all of your ingredients including the eggs are at room temperature before mixing together the batter. This will allow everything to mix smoothly without over-mixing. 
• Using a cookie scoop makes it easy to portion out equal amounts of batter. This will ensure the muffins bake evenly.
• Because almond flour is made from nuts, it’s best to keep it stored in the refrigerator or freezer so it doesn’t go rancid.
• Coconut flour is a great addition to gluten-free baking. When using coconut flour you’ll notice that the recipes will call for more eggs than usual. This is because coconut flour absorbs much more liquid than wheat-based flour and other gluten-free flour. 

Try these other grain-free muffins:

• Apple vanilla muffins
• Moist lemon raspberry grain-free muffins