These gluten free blackberry oat muffins are one of my favorite ways to use up fresh blackberries all summer long. I always get excited for blackberry season here in the Pacific Northwest: it starts in July with small wild blackberries, then picks back up in late August with the bigger Himalayan blackberries that grow all over our property.
These muffins are soft, lightly sweet, and easy to pack for lunches or grab for a quick breakfast with coffee.
They're made with a mix of gluten free flour, almond flour, and oats for the best texture, and they freeze beautifully, so it's worth making a double batch while blackberries are in season.
You can find more muffin recipes here: Gluten Free Breakfast Recipes
Jump to:
- Why You'll Love This Recipe
- Ingredient Notes and Substitutions
- How to Store and Freeze These Muffins
- Ways to Customize This Recipe
- Top Tip
- Frequently Asked Questions
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- Blackberry Oat Muffins Supplies
- More Recipes You Might Enjoy
- Gluten Free Blackberry Oat Muffins
- Blackberry Oat Muffins Ingredients
- Instructions
Why You'll Love This Recipe
- Made with fresh blackberries, real ingredients, and a touch of honey
- Freezer friendly, so you can bake a batch and always have breakfast ready to go
- Easy to pack for lunches or grab on your way out the door
- A gluten free muffin the whole family will actually ask for again
Ingredient Notes and Substitutions
A couple of ingredient notes will help these muffins turn out well every time. For the gluten free flour, I recommend Bob's Red Mill 1 to 1 Baking Flour or King Arthur Measure for Measure flour, both of which give these muffins a soft, tender crumb.
No fresh blackberries on hand? Frozen work too, just don't thaw them first, and you may want to use slightly less apple sauce since frozen berries release extra moisture as they bake.
How to Store and Freeze These Muffins
These muffins keep well for a few days at room temperature and freeze beautifully, which makes them an easy make ahead breakfast or snack. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, let the muffins cool completely, then freeze in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave or a 300 degree oven before serving.
Ways to Customize This Recipe
This recipe is easy to make your own with a few simple swaps.
- Swap the blackberries for blueberries or raspberries for a different berry muffin.
- Add a teaspoon of lemon zest for a brighter, slightly citrusy flavor.
- Stir in a handful of mini chocolate chips along with the blackberries for a sweeter treat.
- Top the batter with a simple oat and brown sugar crumble before baking for extra texture.
Top Tip
Toss the blackberries in a tablespoon of your gluten free flour before folding them into the batter. This helps coat the berries so they stay suspended throughout the muffin instead of sinking to the bottom as they bake.
Frequently Asked Questions
This is definitely a topic where everyone seems to have a different opinion. My personal favorites are King Arthur Gluten Free Flour and Bob's RedMill Gluten Free Flour. Both are cup for cup replacements that give these muffins a soft texture without any gritty aftertaste.
Adding extra moisture to your recipe will usually help if your muffins came out too dense. This can mean adding some apple sauce, extra oil or butter. If your dough looks dry after you've mixed everything in you likely need a bit more moisture.
This can happen if the berries aren't very juicy. Any time you are working with a fruit the moisture level can vary. If you use frozen berries you might find that you need a bit less moisture as they will be more moist as they thaw.
When you are converting a recipe to gluten free you may also find that you need to lengthen the cooking time. If the muffins seems dense and a bit under cooked it likely needed 5-10 more minutes in the oven.
Yes. Let the muffins cool completely, then freeze them in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Yes. Add them straight to the batter without thawing first. You may want to use slightly less apple sauce, since frozen berries release extra moisture as the muffins bake.
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Gluten Free Blackberry Oat Muffins
- Total Time: 50 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These gluten free blackberry oat muffins are soft, lightly sweet, and full of fresh blackberry flavor in every bite. They come together in one bowl and are just as good for a quick breakfast as they are packed away for an on the go snack.
Ingredients
- ½ cup Apple Sauce
- 1 tsp. Vanilla Extract
- 2 large Eggs
- ¼ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 Tbsp. Honey
- 3 Tbsp. Coconut Oil, melted
- 3 tsp. Baking Powder
- 1 tsp. Sea Salt
- ½ tsp. Ground Cinnamon
- ¾ cup Milk
- 1 ¼ cup Almond Flour
- 1 ¼ cup Gluten Free Flour
- 1 ¼ cup Gluten Free Rolled Oats
- 1 cup Blackberries
Instructions
Preheat your oven to 350 degrees. Line a muffin tin with liners or grease the tin with coconut oil. Set aside.
In the bowl of your stand mixer add the apple sauce, vanilla, eggs, granulated sugar, brown sugar, honey and melted coconut oil. Blend until mixed together.
In a separate bowl whisk together the baking powder, salt, cinnamon, almond flour, gluten free flour and oats.
Add the dry ingredients to the wet ingredients along with the milk. Blend until just combined. Don't over mix!
Add the blackberries and stir in by hand using a spatula. Don't over stir or you won't have any blackberry chunks left in your muffins.
Bake at 350 degrees for 35 minutes or until the muffins are golden brown and cooked through.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I used fresh blackberries in this recipe. You can use frozen blackberries, but you may want to reduce the amount of apple sauce you use to about ⅓ cup to account for the moisture frozen blueberries will release when baked.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
If you make these blackberry oat muffins, I would love to hear how they turned out. Leave a comment and a star rating below, and tag @smallfarmbiglife on Instagram so I can see your batch. Looking for more easy muffin recipes? Check out my full collection of Gluten Free Breakfast Recipes.
Instructions
Preheat your oven to 350 degrees. Line a muffin tin with liners or grease the tin with coconut oil. Set aside.
In the bowl of your stand mixer add the apple sauce, vanilla, eggs, granulated sugar, brown sugar, honey and melted coconut oil. Blend until mixed together.
In a separate bowl whisk together the baking powder, salt, cinnamon, almond flour, gluten free flour and oats.
Add the dry ingredients to the wet ingredients along with the milk. Blend until just combined. Don't over mix!
Add the blackberries and stir in by hand using a spatula. Don't over stir or you won't have any blackberry chunks left in your muffins.
Bake at 350 degrees for 35 minutes or until the muffins are golden brown and cooked through.
Shelly says
Looks delicious!
smallfarmbiglife says
Thanks Shelly!