Gluten-Free Blackberry Muffins (Vegan, Allergy-Free)

Bursting with blackberries, these Gluten-Free Blackberry Muffins are so moist, have an amazing cinnamon streusel topping, and are vegan and allergy-free! A healthy recipe that’s easy to whip up using fresh or frozen berries with no added sugar! Homemade muffins with crumb topping make a perfect breakfast for any morning!

Moist, sweet, bursting with juicy blackberries! These are the only gluten-free muffins you’ll need this summer! Maybe you just went berry picking or you’re lucky enough to have a blackberry bush in your yard; if you have a ton of blackberries and need an idea for how to use them, then bake up a batch of these amazing muffins! Hey, and if you don’t have fresh berries, you can use frozen and still get 99% of the awesomeness!

Ingredients for these Blackberry Muffins

Super simple, sweet, fluffy, and ultra-moist! You are going to love the cinnamon streusel topping on these muffins too! It’s the perfect complement for a summer blackberry breakfast extravaganza!

• Gluten-Free All-Purpose Flour
• Baking Powder
• Granulated Sweetener
• Light Brown Sugar Sweetener
• Vegan/Allergy-Free Butter
• Unsweetened Applesauce
• Unsweetened Non-Dairy Milk
• Vanilla Extract
• BLACKBERRIES (fresh or frozen if you’re making these in the “off-season”)

For the crumb topping:

• Vegan/Allergy-Free Butter
• Gluten-Free All-Purpose Flour (any gluten-free flour will do here)
• Granulated Sweetener
• Cinnamon

This Healthy Streusel Muffin Recipe is:

• Gluten-Free
• Vegan
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Has No-Added Sugar
• Kid-Friendly
• Freezer-Friendly & Great for Quick Breakfast Meal Prep or Make-Ahead Snacks

How to make Blackberry Muffins from Scratch

Just a few easy steps for perfect bakery-style muffins at home and ready in 30 minutes or less!

1. Combine your gluten-free flour, baking powder, sweeteners, and mix. Then add in your melted vegan butter, applesauce, dairy-free milk, vanilla, and mix everything together for a smooth muffin batter.
2. Gently, fold in the blackberries last, careful not to over mix and dye the batter too much.
3. Make the streusel topping by melting the butter in a small bowl and adding in the flour, sweetener, and cinnamon. Mix it together until it clumps up and can easily be sprinkled.
4. In a lined or liberally greased standard 12-cup muffin tin, divide the muffin batter evenly into the cups. Then sprinkle the crumb topping over the muffins.
5. Bake the muffins at 375°F for 20-25 minutes. Remove and let cool slightly before transferring to a wire rack to cool completely.

Additional Baking Tips for Success:

• If you’re using FRESH blackberries, gently cut any massive (very big) berries in half.
• If you are using FROZEN blackberries, toss the frozen berries in a bit of extra gluten-free flour before gently folding them into the muffin batter (just like with blueberry muffins to prevent sinkage). Add the berries in while they are still frozen solid so they do not dye the batter too much.
• You may need to play around with the ratio of flour and sweetener you add to the melted butter for the streusel topping. This depends on the vegan butter you use. Start with less since you can always add more.
• You can add cinnamon to the muffin batter as well as the crumb topping or you can leave it out entirely. I thought it added the perfect subtle “spice”.
• You totally can leave off the streusel. You don’t have to make the crumb topping at all and just leave these gluten-free muffins “as is”.

How to Store and Freeze Your Muffins

• To store your muffins for optimal freshness, allow them to cool completely after baking on a wire rack to prevent any soggy muffin bottoms! Then you can store them at room temperature in an airtight container for 4-5 days or for up to a week in the fridge.
• To freeze your muffins, cool them completely and then freeze them flat in a freezer bag or container. Once solid, they don’t need to be on a flat surface but can be frozen for up to 6 months.
• To reheat the muffins, take them out of the freezer and thaw them in the fridge or give them a quick zap in the microwave if you’re short on time!

Serve your muffins warm or at room temperature with your morning mug of coffee (or tea), an extra slather of vegan butter, or go all out and add some blackberry jam to the mix!

A Taste of Blackberries

Going off on a tangent here, but my favorite book growing up was called A Taste of Blackberries by Doris Buchanan Smith. I vividly remember reading this book in school during “silent reading time” and the intense emotions I felt. It was the first “beginner” novel that I read that really stuck with me emotionally and opened my eyes to how powerful books can be. It’s sad and amazing and beautiful. I can’t look at blackberries without thinking of this book. Give it a read if you get the chance (it’s only 96 pages)!

More gluten-free muffin recipes to try:

• Bakery-Style Blueberry Muffins
• Bakery-Style Chocolate Chip Muffins
• Chocolate Chip Banana Muffins
• Mini Applesauce Muffins
• Banana Sunflower Mini Muffins

Gluten-Free Blackberry Muffins with Streusel Topping

Print

So grab A Taste of Blackberries, one of these vegan blackberry muffins, your favorite mug filled with freshly brewed coffee, and enjoy a slow, easy, breezy, summer morning (you deserve it!)

So tell me:

+ Is there a certain book you read when you were younger that made a big impact?

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine