Recipe: Lemon Blackberry Muffins – Gluten and Dairy Free

I realize it’s a bit cheeky to make mini muffins with blackberries. After you squeeze a couple of berries in the tiny tin, there’s hardly room for a teaspoon of batter. Despite this, I stand by the mini muffin decision. From my experience, mini muffins get eaten and full muffins get decapitated and dismembered and eventually are reduced to crumbly mess.

So here it is, without further adieu – Gluten Free, Dairy Free Lemon Blackberry Muffins! Enjoy!!!

Lemon Blackberry Muffins


Muffin Base:

  • 1-1/2 cup  GF All Purpose Flour
  • 1-1/4 teaspoon Xanthum Gum
  • 3/4 cup Sugar
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • Zest of 1/2 Lemon
  • 1/3 cup Vegetable Oil
  • 1 Egg
  • 1/3 cup Non-Dairy Milk (I used Coconut Milk)
  • 1/2 teaspoon of Vanilla
  • Juice from half a Lemon
  • 1 1/2 c Fresh Blackberries

Crumble Topping:

  • 1/2 cup Brown Sugar
  • 1/3 cup GF All-Purpose Flour
  • 1/4 cup Earth Balance, room temp
  • 1/2 teaspoon cinnamon


Preheat oven to 400 degrees F. Grease 8 large muffin cups or 2 mini muffin trays and set aside.  Combine flour, xantham gum, sugar, salt, lemon zest and baking powder in a medium bowl.

In another bowl, combine vegetable oil, egg, vanilla and milk, and mix with a fork. Add lemon juice. Pour into the flour mixture and mix well.

Fold in blackberries. Mixture will be quite sticky, so use caution not to mash the berries when folding in. Fill muffin cups to the top. To make crumb topping, mix together sugar, flour and earth balance.

Mix with fork and sprinkle over muffins before baking. Bake for 18 to 20 minutes, or until a toothpick comes out clean.

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