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

overhead view of full plate piled with gluten-free blackberry muffins with streusel topping

5 from 4 reviews

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!



For the Muffins:

For the Streusel Topping:


  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the gluten-free flour, baking powder, sweeteners, and mix. Then add in the melted butter, applesauce, milk, vanilla, and mix everything together for a smooth muffin batter.
  3. Gently, fold in the blackberries last (cut any very large berries in half), careful not to over mix and dye the batter too much.
  4. Make the streusel topping by melting the butter in a small bowl (in the microwave for about 30 seconds) and adding in the flour, sweetener, and cinnamon. Mix it together until it clumps up and can easily be sprinkled (adjust amounts as needed).
  5. In a lined or greased standard 12-cup muffin tin, divide the muffin batter evenly into the cups and sprinkle the tops evenly with the streusel topping.
  6. Bake the muffins in the preheated oven for 20-25 minutes until a toothpick comes out mostly clean.
  7. Remove and let cool slightly before transferring to a wire rack to cool completely.


*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.


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