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Gluten-Free Blackberry Muffins

Delicious Gluten-Free Blackberry Muffins for a Healthy Start

Try these Gluten-Free Blackberry Muffins, quick and healthy for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Gluten-Free All-Purpose Flour You can substitute with almond flour for a nutty flavor.
  • 2 teaspoons Baking Powder Make sure it's gluten-free.
  • 1 teaspoon Baking Soda Always check its freshness.
  • 1 teaspoon Cinnamon Nutmeg can be used for a spicier twist if desired.
  • 1/2 cup Maple Syrup Honey or agave syrup can work as great alternatives.
  • 1/2 cup Unsweetened Applesauce Feel free to substitute with mashed bananas.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.
  • 2 cups Blackberries If using frozen, toss in extra flour to prevent sinking.
  • 1/4 cup Vegan Butter Coconut oil serves as a perfect dairy-free alternative.
For the Streusel Topping
  • 1/4 cup Vegan Butter Coconut oil can replace for a lighter touch.
  • 1/4 cup Brown Sugar Coconut sugar makes for a good alternative.
  • 1 teaspoon Cinnamon Nutmeg can substitute if preferred.
  • 1/2 cup Gluten-Free Oats Can be omitted for a nutty topping alternative.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, and cinnamon. Whisk thoroughly to ensure no lumps.
  3. In a separate bowl, whisk together the maple syrup, unsweetened applesauce, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined, then incorporate the blackberries.
  5. In a separate bowl, mix the streusel topping ingredients until it resembles coarse crumbs.
  6. Divide the muffin batter into the prepared tin, filling each liner about three-quarters full. Sprinkle the streusel topping on each.
  7. Bake for 18-20 minutes until a toothpick comes out clean. Your kitchen will smell amazing!
  8. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 8gVitamin C: 5mgCalcium: 30mgIron: 0.6mg

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature, or refrigerated for up to a week.

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