Gluten-Free Blackberry Muffins with Orange Glaze
Make gorgeous and delicious bakery-style Gluten-Free Blackberry muffins with an orange glaze, almond flour, oat flour, honey, orange juice, and zest. They bake light and fluffy, with a tall dome on top using a few simple hacks. An additional protein boost from Greek yogurt or cottage cheese makes them super moist and delicious.
Make gorgeous and delicious bakery-style Gluten-Free Blackberry muffins with an Orange Glaze. These homemade muffins are made with fresh juicy blackberries, almond flour, oat flour, honey, and orange juice and zest. They’re the perfect breakfast for a busy weekday morning during blackberry season or any time of the year by using frozen wild blackberries. They bake light and fluffy, with a tall dome on top using a few simple hacks. An additional protein boost from Greek yogurt or cottage cheese makes them super moist and delicious. All your guests will enjoy these easy muffins regardless of gluten allergies at a Mother’s Day brunch, bridal shower, baby shower, Easter breakfast, or any special occasion.
Why You’ll Love This Blackberry Orange Gluten-Free Muffin Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best almond flour blackberry muffins:
Honey: You can use maple syrup, agave nectar, or brown rice syrup.
Greek Yogurt: You can substitute with cottage cheese, sour cream, or dairy-free yogurt for a dairy-free option for moist muffins.
Orange Juice: You can use lemon juice or any other citrus juice for a similar tangy flavor.
Orange Zest: You can use lemon zest or lime zest for a different citrus flavor.
Light Olive Oil: It can be swapped with melted coconut oil, vegetable oil, or melted unsalted butter for a richer taste.
Pure Vanilla Extract: You can omit it or use half as much of almond or orange extract.
Almond Extract: You can omit it.
Oat Flour: This can be substituted with brown rice flour, or sorghum flour in the same amount.
Almond Flour: You can replace it with hazelnut flour, cashew flour, or sunflower seed flour for a different nutty flavor.*
Tapioca Flour: can be substituted with arrowroot flour or potato starch for a similar texture.
Fresh or Frozen Blackberries: You can substitute with any berry including strawberries, blueberries, or raspberries.
*I have not tested this substitution.
How to Make My Gluten-Free Blackberry Orange Muffins Recipe
Step 1: Make the Muffin Batter
Preheat your oven to 425°F. Grease a muffin pan or line it with muffin liners.
Zest and juice one large orange or two small oranges.
In a large mixing bowl, or stand mixer add the wet ingredients, including honey, sour cream, eggs, orange juice, oil, orange zest, vanilla extract, and almond extract. Mix with an electric hand mixer or whisk until well combined.
Add the dry ingredients, including oat flour, almond flour, tapioca flour, baking powder, baking soda, and salt. Stir until evenly mixed. Allow the batter to rest for five minutes.
Gently fold in the frozen or fresh blackberries until evenly distributed throughout the batter.
Step 2: Bake the Muffins
Fill the muffin cups nearly full with batter with a large cookie scoop or ice cream scoop. Allow the batter to mound higher in the middle. Add several chopped blackberry pieces to the top of each muffin.
To get a higher dome on the muffins, bake at 425°F for 5 minutes. Leave the muffin tin in the oven, reduce the heat to 350°F, and bake for 12-14 minutes or until the muffin tops are lightly brown. Allow to cool on a wire rack.
Step 3: Glaze the Muffins
In a small bowl, whisk together the powdered cane sugar and orange juice until smooth. Adjust the consistency by adding more sugar or juice as needed. Once the muffins have cooled, drizzle the orange glaze over the tops of the muffins and add some additional orange zest.
Gluten-Free Muffins with Blackberry and Orange Recipe Notes
Cottage Cheese Texture: If you choose to use cottage cheese, be sure to blend it to remove the curdled texture before adding it to the batter. Otherwise, the white curds will be visible in the muffins.
Batter Consistency: Allowing the batter to rest after you mix in the dry ingredients will give the baking powder to activate and make the dough lighter and fluffier.
Heat Boost: Baking the muffins at the higher temperature for the first five minutes will help create the bakery-style high dome on top of the muffins.
Do you love muffins? Check out more of my easy and nutritious muffin recipes:
Gluten-Free Blackberry Muffins with Orange Recipe
Ingredients
WET INGREDIENTS:
- 1/2 cup honey
- 1/3 cup greek yogurt
- 3 eggs
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 3 tablespoons oil (light olive is my fave)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
DRY INGREDIENTS:
- 1-1/2 cups oat flour
- 1-1/2 cups almond flour
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blackberries (fresh or frozen)
Orange Glaze:
- 1/2 cup powdered cane sugar
- 3 teaspoons orange juice
Instructions
- Preheat oven to 425°F. Line your muffin pan with cupcake liners and lightly spray with non-stick spray.
- Zest and juice one large orange or two small oranges.
- In a large mixing bowl or stand mixer, add the wet ingredients, including honey, sour cream, eggs, orange juice, oil, orange zest, vanilla extract, and almond extract. Mix with an electric hand mixer or whisk until well combined.Add the dry ingredients, including oat flour, almond flour, tapioca flour, baking powder, baking soda, and salt. Stir until evenly mixed. Allow the batter to rest for five minutes.
- Gently fold in the frozen or fresh blackberries until evenly distributed throughout the batter.
- Fill the muffin cups nearly full with batter with a large cookie scoop or ice cream scoop. Allow the batter to mound higher in the middle. Add several chopped blackberry pieces to the top of each muffin.To get a higher dome on the muffins, bake at 425°F for 5 minutes. Leave the muffin tin in the oven, reduce the heat to 350°F, and bake for 12-14 minutes or until the muffin tops are lightly brown. Allow to cool on a wire rack.
- In a small bowl, whisk together the powdered cane sugar and orange juice until smooth. Adjust the consistency by adding more sugar or juice as needed. Once the muffins have cooled, drizzle the orange glaze over the tops of the muffins and add some additional orange zest.
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these muffins are so yummy, the blackberry and the orange work so well with each other. Definitely gonna make these more often. One of these muffins paired with a glass of milk is unmatched!
Hey Steven, I love them with milk, too! 🙂 Thanks for the feedback!
I’ve been looking for a GF blackberry muffin recipe and I found it!! I tried the baking hack and it totally worked! The muffins were tall and delish!!! I’m looking forward to making more of your recipes 🙂
Hi Angela, I’m so glad you liked this recipe and the baking hack 🙂 Please let me know what you think of my other recipes.