Easy Gluten Free Dairy-Free Blackberry Muffins Recipe

Each blackberry season I find ways to enjoy them, so this Easy Gluten Free Dairy-Free Blackberry Muffins Recipe becomes our go-to for breakfast.

Blackberries are versatile and low carb, so they are perfect for baking into a variety of desserts and snacks. 

When combined with gluten free ingredients, and not using any white flour or all-purpose gluten free flour, these blackberries can be transformed into a delectable batch of gluten-free and dairy-free muffins. 

I will walk you through how to craft these tender muffins with basic ingredients, then offer tips, substitutions and answer frequently asked questions you may have.

The Beauty of Blackberries in these fluffy muffins

Blackberries are not only delicious with a natural sweet and tart flavor, but also are packed with nutrients and antioxidants. Their sweet yet slightly tart flavor pairs well with the rich and creamy elements of coconut milk and flour. 

Blackberries are typically in season during the summer months, from June to September, and during this time, they are at their peak freshness and flavor.

If blackberries are not in season, frozen berries are a fantastic alternative. Make sure you toss your frozen blackberries with a little of the coconut flour from the recipe so they suspend in the batter, rather than sink to the bottom of your muffin batter.

What you will need to make the Best Dairy Free Berry Muffins

• Coconut flour
• Baking Soda
• Salt 
• Stevia
• Apple Cider Vinegar or Lemon Juice
• Vanilla Extract
• Eggs
• Coconut Milk
• Keto Maple Syrup or Regular Maple Syrup
• Blackberries (cold fresh or frozen)

Let’s make this great recipe for dairy-free muffins

Preheat oven to 425F and line a muffin tin with 9 muffin liners or paper liners and lightly grease them.

You can also lightly grease the muffin cups with a little bit of olive oil or melted coconut oil.

I love using silicone cupcake liners as they do not require greasing and are reuseable.

In a medium bowl, whisk together coconut flour, baking soda, salt, and stevia. Set aside.

In a large bowl, whisk together apple cider vinegar, vanilla extract, eggs, coconut milk and sugar free maple syrup/or sugar free honey substitute.

Slowly whisk dry ingredients into the large mixing bowl of wet ingredients until batter is smooth.

For best results, let it sit for a few minutes to soak up the liquid.

In a small bowl, toss frozen blackberries with 1 tbsp coconut flour, THEN fold into the batter.

Using a measuring cup or a large spoon, fill each muffin cup about two-thirds full of the batter.

Place your muffins in your preheated oven set to 425°F and bake muffins for about 20-25 minutes, or until they are golden brown, and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the muffin tin on a wire rack for a few minutes before transferring them from the muffin pan to a cooling rack. 

Once completely cooled, store them in an airtight container in the fridge 5 days or in the freezer up to 3 months

Nutritional information is provided as a guide. The brands you choose will fluctuate the amounts some if chosen differently than listed in the recipe card.

Nutrition Facts
Serving size: 1 muffin
Servings: 9
Amount per serving
Calories	62
% Daily Value*
Total Fat 3.7g	5%
Saturated Fat 1.9g	9%
Cholesterol 83mg	28%
Sodium 2633mg	114%
Total Carbohydrate 4g	1%
Dietary Fiber 2.2g	8%
Total Sugars 2g
Protein 3.5g
Vitamin D 8mcg	39%
Calcium 23mg	2%
Iron 1mg	4%
Potassium 96mg	2%

Tips, Substitutions, and FAQs

• Ensure all your ingredients, especially the coconut flour and blackberries, are fresh for the best flavor and texture.
• Keep an eye on your muffins towards the end of the baking time. Ovens vary, so check for doneness with a toothpick.
• Consider using this recipe batter as a base for additions other than berries like chocolate chips or nuts. Dairy-free chocolate chips make the best chocolate chip muffins!
• Add extra blueberries or blackberries to the top of the batter before baking so they give a great presentation once baked.
• For good results, make sure you use baking soda versus baking powder so they rise just enough, not too much then fall.
• Substitute one of the eggs with 1/4 cup mashed ripe bananas if you want to add some real food sweetness.
• Use whatever oil you have on hand to grease the muffin cups like canola oil or vegetable oil. My favorite is avocado oil or vegan butter.

Can I use fresh blueberries instead of blackberries to make this a dairy free blueberry muffin recipe? Absolutely! Fresh blueberries can be used in place of blackberries. Simply substitute the blackberries with an equal number of fresh blueberries to create delicious dairy-free blueberry muffins.

Will a flax egg work as an egg replacer? A flax egg is a common vegan egg substitute made from ground flaxseeds and water. Since coconut flour requires extra moisture and stability of eggs, I would not recommend using a flax egg. Consider buying Bob’s Red Mill egg replacer as it contains additional ingredients for stability in baking that works better.

Can I use almond milk, soy milk, oat milk or another dairy-free milk instead of coconut milk? Yes, almond milk can be used as a substitute for coconut milk. Any non-dairy milk will work in the recipe for these dairy-free muffins.

Do I need to add xanthan gum? Xanthan gum is optional but may give you a better texture in gluten-free baking. It helps bind the ingredients together and creates a more traditional muffin texture. I prefer to reserve thickeners for sauces, gravies and syrups as it sometimes gives too much moisture to a recipe.

How do I store these muffins? Store the muffins in an airtight container in the fridge up to 5 days. Keeping them at room temperature may result in early spoilage with the berries moisture. To keep them on hand for up to 3 months, freeze them. Place on a baking sheet separated to freeze for 1 hour, THEN wrap each one with plastic wrap then place them in a freezer bag. Thaw at room temperature for 10 minutes before serving for best flavor.

Can I add other fruits to this recipe? Yes, you can experiment with adding other fruits such as raspberries, strawberries, or even a mix of berries. Just keep the total fruit amount the same as the recipe calls for and don’t forget to toss them with some of the coconut flour so they do not sink to the bottom of the muffin.

What can I use instead of stevia and maple syrup? You can use coconut sugar, brown sugar, white sugar, or a sugar-free sweetener like erythritol or monk fruit sweetener if you prefer. If the batter does not have the liquid sweetener, it may be too dense so consider adding an additional egg if you skip the maple syrup.

Can I use a gluten-free flour blend, spelt flour, almond flour, or oat flour instead of coconut flour? No. These flours are not a direct 1:1 substitution for coconut flour due to the different absorbency levels. I have calibrated the wet ingredients in this recipe to work with the coconut flour. If you want to use a different type of flour you may like my recipe for Gluten Free Lemon Poppyseed Muffins. It can be a great base for making gluten-free blueberry muffins with fresh juicy blueberries or frozen blueberries. Keep the lemon flavor to create some lemon blueberry muffins!

How do I prevent the berries from sinking to the bottom of the muffins? Toss the blackberries with a little bit of the dry ingredients (flour mixture) before folding them into the batter. This helps suspend the berries evenly throughout the muffins. You can also sprinkle a few berries on top of each muffin before you bake muffins, so they are visible on the muffin tops.

These Easy Gluten Free Dairy-Free Blackberry Muffins are not only delicious but also packed with nutrients from the coconut flour and blackberries. 

They are perfect for those following a gluten-free and dairy-free diet with simple ingredients and easy steps.

Enjoy these muffins fresh out of the oven or store them for a quick and healthy snack on the go.

So, the next time you’re craving a sweet treat, skip the grocery store pre-made foods and whip up a batch of these delightful muffins that is sure to become one of your much-loved recipes. 

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Here are more gluten free muffin recipes you will love!

Quick Gluten Free Healthy Blueberry Muffins with a Cake Mix

Keto Healthy Double Chocolate Muffins

Bakery Style Gluten Free Keto Chocolate Chip Muffins

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