Gluten-free blackberry muffins with chocolate
Blackberry desserts are so good. This is your sign to add blackberries to sweet recipes. These gluten-free blackberry muffins with chocolate are so delicious.
The muffins are very light and fluffy, the blackberries are juicy and the chocolate is delightful. What a delicious combination.
And also, there is a secret ingredient that makes these muffins so moist and fluffy!
The full recipe is gluten-free, vegan, and can be made sugar-free. They remind me of bakery-style chocolate chip muffins but with the addition of blackberries! Yum!
WHY YOU WILL LOVE THESE GLUTEN-FREE BLACKBERRY MUFFINS WITH CHOCOLATE
- Vegan – These muffins are perfect for your vegan friends or family members! But these blackberry muffins are suitable for everyone, not only for vegans/vegetarians.
- Gluten-free – These muffins are naturally gluten-free.
- Easy to make – The full recipe is so easy and simple!
- With blackberries – Blackberries are so delicious in this recipe - sweet, juicy, and a little bit sour.
- Chocolate – Who doesn't like chocolate, right? Chocolate makes everything better.
- Brown butter - Making brown butter is not complicated at all, but it makes a huge difference! The flavors are more enhanced and I feel like the muffins are better in texture.
- Zucchini - Yes, I packed these muffins with some goods. Zucchini is a great ingredient that makes all the recipes moist and fluffy. You don't need a lot to make juicy and airy muffins.
- 100% delicious
INGREDIENTS
- vegan butter
- brown sugar
- shredded zucchini *squeeze out the liquid
- soy milk
- vanilla
- sorghum flour
- corn flour
- gf oat flour
- xanthan gum
- baking powder
- baking soda
- A pinch of salt
- fresh blackberries
- chopped dark chocolate
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace soy milk with any plant-based milk.
- Brown sugar can be replaced with any powdered sweetener.
STEP-BY-STEP INSTRUCTIONS
Vegan gluten-free muffins are so easy to make!
Step 1: Make brown butter. This step is so easy, yet it makes so much difference.
In a small pot put the vegan butter and bring it to a boil. Cook for about 1 minute or until changing in color.
Trick: If your vegan butter is water-based use vegan margarine or simply add 1 tsp or coconut oil!
Cool the brown butter a little bit before moving on to the next step.
Prepare a large bowl and pour in the brown butter. Now, we can add the rest of the ingredients.
This gluten-free blackberry muffin recipe requires only one bowl wich is amazing!
Into the bowl add brown butter, brown sugar, shredded zucchini, soy milk, and vanilla. Carefully combine.
Step 2: Into wet ingredients add sorghum flour, corn flour, gf oat flour, xanthan gum, baking powder, baking soda, and a pinch of salt.
Combine and create a smooth and fluffy batter. if you feel like the batter is too runny, feel free to add more liquid, the same thing applies to the opposite scenario.
Step 3: This is almost the last step. Now, we can add blackberries and chocolate. If your blackberries are large, cut them in half and it will be just fine.
Carefully combine. The batter for these gluten-free blackberry muffins with chocolate is done.
Step 4: Align the paper muffin lines onto a muffin pan and scoop the batter into each of them.
Feel free to fill the muffin tins to the top.
Bake them for about 30-35 minutes or until brown on top. Enjoy!
SERVING
Serve these gluten-free blackberry muffins dusted with powdered sugar. You can also serve them warm so the chocolate is nice and melted.
STORING
Store these gluten-free muffins in a fridge for up to 3-4 days.
I don’t recommend freezing it because the consistency might change. But they are the best eaten within the first 2 days.
FAQ
Can I substitute shredded zucchini for mashed banana or apple sauce?
Yes, you can, but keep in mind it will affect the flavor.
Is it necessary to add the baking powder with baking soda?
Yes. Gluten-free baking needs more than just baking powder. Adding extra baking soda makes a huge difference.
Can I add chocolate chips instead of chopped chocolate?
Absolutely! Feel free to add chocolate chips. It's all about your preferences. If you like small chunks of chocolate just add chocolate chips, but if you like larger pieces of chocolate add chopped chocolate.
Can I substitute blackberries for blueberries in muffins?
Yes. You can substitute blackberries for any berries you like.
More muffin recipes:
SIMPLE BLUEBERRY AND LEMON OAT MUFFINS – GLUTEN-FREE VEGAN RECIPE
GLUTEN-FREE VEGAN CRANBERRY CHOCOLATE MUFFINS
GLUTEN-FREE AND VEGAN DOUBLE CHOCOLATE MUFFINS
Gluten-free blackberry muffins with chocolate
Ingredients
- 1/3 cup vegan butter
- 1/3 cup brown sugar
- 1/3 cup shredded zucchini *squeeze out the liquid
- 1 cup soy milk
- 1/2 tsp vanilla
- 1/3 cup sorghum flour
- 1/3 cup corn flour
- 3/4 cup gf oat flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/3 tsp baking soda
- A pinch of salt
- 1/2 cup fresh blackberries
- 1/3 cup chopped dark chocolate
Instructions
- First, brown the butter by bringing it to a boil and cook for about 1 minute or until light brown. Turn the heat down and cool down a little bit before moving on to the next step.
- Pour the brown butter into a large bowl. Add brown sugar, shredded zucchini, soy milk, vanilla and combine.
- Next, add sorghum flour, corn flour, oat flour, xanthan gum, baking powder, baking soda, and a pinch of salt.
- Create a smooth batter and add blackberries and chopped chocolate. Carefully combine.
- Line the muffin pan with paper muffin liners and pour in the batter until full.
- Bake them at 400F (200°C) for about 35 minutes or until golden. Enjoy!
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