Blackberry Muffins Recipe (with Dairy-Free, Gluten-Free & Chocolate Options)

This recipe for blackberry muffins is quick and easy to make and can be used with a variety of different fruits. I have made them many times, and have also tried this recipe with apples, pears, strawberries, and blueberries and have used different spices on occasion.

They can be made with regular ingredients, or try using Doves Farm gluten-free flour and Alpro rice milk to give a dairy-free, gluten free option.  I’ve also included a chocolate option. All give delicious results.

12 blackberry and strawberry muffins on a white plate
blackberry and strawberry muffins

How to Make Blackberry Muffins

Dry Ingredients for Blackberry Muffins

195 grams (1.5 cups) self raising flour *
(replace approx 30g of flour with cocoa or cacao for chocolate flavour muffins)

150g (3/4 cup) granulated sugar

1/2 teaspoon ground cinnamon or ginger (optional)

Wet Ingredients for Blackberry Muffins

80 ml (1/3 cup) vegetable oil

80 m (1/3 cup) milk *

1 large egg

1 teaspoon of vanilla extract or 1.5 of vanilla essence

2+ handfuls of fruit (blackberries, strawberries, apples, pears)

* You may need to add slightly more milk or flour at the end depending on the size of the egg and moisture in the fruit.

If you are using blackberries in this recipe, have a look at my post:

how to prepare blackberries for eating, freezing and cooking.


Method for Blackberry Muffins

  1. Preheat the oven to 200 degrees.
  2. Prepare 12 muffin cases in a muffin tin.
  3. Mix the dry ingredients (flour, sugar and spice) in a large bowl or mixer.
  4. Beat the egg in a jug.
  5. Add vegetable oil and milk to the egg and beat together.
  6. Add vanilla extract and blend so that all the wet ingredients are well mixed.
  7. Pour the wet ingredients into the dry ingredients and blend for a short while in a mixer or by hand with a spatula. Do not over mix. The mixture should be quite thick,  so add a splash more of milk or a little more flour if required.
  8. Stir in the fruit into the mixture. (if you want the fruit to break down into the mixture, whizz it in the mixer for a few seconds.)
  9. Add to the oven for approximately 20 mins.
  10. Allow to cool a little, although they are really delicious served warm with a cup of tea.

.

This recipe was adapted from one I found for strawberry muffins at Inspired Taste, which included several more ingredients including salt and pepper!  I made them successfully with that recipe the first time, but then I had a bit of a disaster after confusing baking soda with baking powder! It was my own fault for thinking they were the same but I had to go back to the drawing board before I found out what I had done wrong. As a result, I have removed some of the ingredients and replaced others with gluten and dairy-free versions. Do try theirs out too.

Important

Baking soda (USA) and bicarbonate of soda (UK) are the same thing.

Baking soda and baking powder are NOT the same.

Although they all are used to help cakes rise, it is important to read the ingredients carefully.  Read more at healthline.


What else do you make with blackberries?

You may like to try my other blackberry and apple recipes:

* Blackberry & Apple Coconut Squares

* Blackberry & Apple Crumble

18 thoughts on “Blackberry Muffins Recipe (with Dairy-Free, Gluten-Free & Chocolate Options)

  1. We love blueberry muffins but I’ve never though about making muffins with blackberries before. Thank you for including gluten and dairy free options :o)

    Liked by 1 person

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