Gluten-Free Blackberry Muffins

These gluten-free blackberry muffins are a perfect choice for anyone who loves easy gluten free baking. With their burst of fruity flavor, diabetic-friendly sweetening, and healthy ingredients, these gluten free muffins will surely become a staple in your recipe collection.

You may also like this Low Carb Air Fryer Lemon Blueberry Muffin recipe.

Ingredient Notes

This recipe for gluten-free blackberry muffins uses wholesome ingredients to create a delicious and healthy treat.

• Fresh Blackberries: Using fresh blackberries in this recipe adds a burst of juicy flavor and texture that frozen blackberries simply can't match.
• Almond Flour: The use of gluten-free, low-carb almond flour in this recipe not only makes it suitable for gluten-free and low-carb diets but also adds a nutty flavor and moist texture to the muffins.
• Sugar Substitute: We used brown sugar sweetener as a sugar substitute in this recipe, but feel free to use your preferred sugar-free sweetener.
• Lemon Juice: The addition of lemon juice in this recipe helps to enhance the flavor of the blackberries and adds a bright, tangy note to the muffins.
• Sour Cream: Sour cream is used in this recipe to add richness and moisture to the muffins, resulting in a tender crumb and irresistible texture.

How to make gluten free blackberry muffins quick easy muffins?

STEP 1: Preheat the oven to 350°F

In one bowl whisk together the dry ingredients (almond flour, baking powder, salt and sweetener used), and set aside.

In another large bowl whisk together the wet ingredients (eggs, softened butter, room temperature sour cream, vanilla extract and lemon juice). Then combine the wet and dry ingredients together and mix with a rubber spatula until evenly incorporated.

STEP 2: Gently fold the blackberries into the muffin batter until evenly incorporated. It's ok if some of them burst as the juices will flavor the muffins.

STEP 3: Line a 12-cup muffin pan with muffin liners and then use a large ice cream scoop to scoop the batter into each muffin liner. I used one scoop per muffin and then any remaining batter was evenly distributed.

Optional: top each muffin with one more blackberry.

STEP 5: Bake the muffins at 350F for 30-32 minutes. Allow to completely cool before removing them from the pan or they may fall apart.

Other gluten-free recipes you might enjoy

• Almond Raspberry Cake
• Low Carb Strawberry Pound Cake
• Sugar Free Carrot Cake
• Lemon Rosemary Scones
• Low Carb Hamburger Buns

Recipe tips on making the best muffins

• Don't overmix the batter: Overmixing can cause the muffins to become dense and tough, so be sure to mix just until the ingredients are combined.
• Use fresh blackberries: While frozen blackberries can be used in a pinch, fresh blackberries will give your muffins a brighter, juicier flavor and better texture.

Storage

To store these muffins, allow them to cool completely and then place them in an airtight container at room temperature for up to 2 days.

For longer storage, place them in the refrigerator for up to 1 week or in the freezer for up to 3 months.

If freezing, be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container or resealable bag.

Best way to enjoy these gluten-free muffins

These gluten free blackberry muffins are best served warm or at room temperature. You can enjoy them on their own as a snack or breakfast, or you can serve them with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

They also pair well with a cup of coffee or tea for a cozy and satisfying treat.

Recipe Variations

Here are some recipe variations for this sugar free muffins recipe:

• Blueberry muffins: Substitute fresh blueberries for blackberries for a twist on this classic recipe.
• Streusel topping: Mix together ¼ cup almond flour, ¼ cup chopped pecans, 2 tablespoons melted butter, and 2 tablespoons erythritol sweetener to make a crumbly streusel topping to sprinkle on top of the muffins before baking.
• Chocolate chip muffins: Fold in ½ cup of sugar-free chocolate chips rather than blackberries into the batter for a decadent and delicious twist.
• Raspberry almond muffins: Substitute fresh raspberries for the blackberries and add ½ teaspoon of almond extract to the batter for a fruity and nutty variation.