Description
Delight in these moist and tender gluten free blackberry muffins, perfect for a wholesome breakfast or snack. Made with Bob’s Red Mill 1:1 All Purpose Gluten Free Flour and fresh blackberries, these muffins are topped with a crunchy brown sugar oat streusel for a delicious texture contrast.
Ingredients
Muffin Batter
- 1/2 cup canola oil
- 1/2 cup sugar
- 1 large egg
- 1 cup + 1 tbsp Bob’s Red Mill 1:1 All Purpose Gluten Free Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 oz. whole milk
- 1 cup fresh blackberries (halved if very large)
Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup gluten free old fashioned oats
- 2 tbsp butter, cut into pieces
- 2 tbsp gluten free flour
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners, then set aside.
- Mix Wet Ingredients: In a stand mixer, beat together the canola oil and sugar until combined. Add the egg and beat again until the mixture is smooth. Alternatively, use a large bowl and a whisk or spatula.
- Add Dry Ingredients: Incorporate the gluten free flour, baking powder, baking soda, and kosher salt into the wet mixture. Beat until a smooth yet thick batter forms.
- Add Milk: On low mixer speed, gradually add the whole milk to the batter. Scrape the sides of the bowl with a spatula as needed and continue beating until the batter is smooth and well combined.
- Fold in Blackberries: Gently fold the fresh blackberries into the batter using a spatula, ensuring an even distribution without breaking the berries.
- Fill Muffin Cups: Spoon the batter evenly into six muffin cavities, filling each all the way to the top. Set aside while preparing the topping.
- Make Streusel Topping: In a medium bowl, combine brown sugar, gluten free oats, butter pieces, and gluten free flour. Use your hands to work the butter into the mixture until a crumbly streusel forms.
- Top Muffins and Bake: Evenly sprinkle the streusel topping over each muffin. Bake in the preheated oven for 28 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan before removing to prevent breaking. Enjoy these delicious gluten free blackberry muffins warm or at room temperature.
Notes
- For even baking, do not overfill the muffin cups as the batter rises during baking.
- If using frozen blackberries, thaw and drain excess liquid before folding into the batter to prevent soggy muffins.
- Ensure to use certified gluten free oats to keep the muffins gluten free.
- Storage: Muffins store well in an airtight container at room temperature for up to 3 days or freeze for longer storage.
