Blackberry Oat Muffins: Naturally Gluten-Free


These gently sweet blackberry oat muffins are a full-flavored way to celebrate my favorite seasonal summer fruit. They’re made purely with oat flour and oats, for a naturally gluten-free, dairy-free breakfast treat that both Tony and I can enjoy. I hope that you will too!

Blackberry Oat Muffins Recipe - Healthy and Naturally Gluten-free, Dairy-free, and Nut-free!

About the Oat Flour

You can purchase purchase oat flour or simply grind your own. Oats are a very soft grain, and take just a minute to powder in a spice grinder, food processor, or blender. 1 3/4 cups of oats makes about 1 3/4 cups of oat flour.

Oats are a naturally gluten-free food, but are often cross-contaminated with wheat in the growing or processing stages. For those with celiac disease or a severe gluten sensitivity, look for certified gluten-free oat flour and certified gluten-free oats.

Blackberry Oat Muffins Recipe - Healthy and Naturally Gluten-free, Dairy-free, and Nut-free!

Oat Flour Alternatives

If you aren’t gluten free, you can substitute wheat flour, spelt flour, or all-purpose flour for the oat flour in these blackberry oat muffins. But as you can see, they’re pretty amazing as is. I’m not gluten free myself, but I love the wholesome flavor of oat flour.

Blackberry Oat Muffins Recipe - Healthy and Naturally Gluten-free, Dairy-free, and Nut-free!

Special Diet Notes: Blackberry Oat Muffins

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan blackberry oat muffins, use a substitute with good binding ability, like aquafaba, and increase the baking powder by 1/4 teaspoon.

5.0 from 1 reviews
Blackberry Oat Muffins
Prep time
Cook time
Total time
These are filling, but boisterous muffins with a light sweetness and fresh berry flavor.
Serves: 8 muffins
  1. Preheat your oven to 425ºF and line 8 muffin cups with cupcake liners.
  2. Put the oat flour, sugar, oats, baking powder, cinnamon, and salt in a large bowl and whisk to combine. Add the blackberries and stir to coat the berry bits with flour.
  3. Put the milk beverage, eggs, oil, and vanilla in a mixing bowl and vigorously whisk to combine. Add the dry ingredients and stir just to combine. Do not over mix.
  4. Scrape the batter into your prepared muffin cups, right up to the top.
  5. Bake for 24 to 28 minutes, or until lightly golden, firm to the touch, and a toothpick inserted in the center of a muffin comes out relatively clean.
  6. Let cool in the pan for about 5 minutes, and then remove the muffins to a wire rack to cool completely.
  7. Store the muffins in an airtight container at room temperature for up to 1 day. Wrap leftovers in plastic and freeze to enjoy later.
Blackberry Oat Muffins Recipe - Healthy and Naturally Gluten-free, Dairy-free, and Nut-free!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: 20+ Allergy-friendly Muffins Recipes - Allergy Awesomeness

  2. Pingback: 20 Allergy-friendly Muffins Recipes - Allergy Awesomeness

  3. Pingback: Grain Free Cranberry Orange Muffins - What the Fork

  4. I am a muffin-aholic. One can never have enough muffin or muffin recipes–especially if it involves oats. I love your cupcakes liners too! Where did you get them?

  5. I absolutely LOVE blackberries! They remind so much of going to my Grandpa’s house in Northern Idaho and picking them straight from the bush while wading in the creek that ran through his property! I will have to make these!!! They look so good!

    • I miss blackberry picking so much! Growing up in the northwest, we always picked our berries for the summer (often from our backyard!) and never bought them. Now I have to pay $$ for these beauties – but it’s worth it!

  6. Oat flour is my favorite. I use it in most of my muffin and pancake recipes. I believe blackberries sometimes get easily forgotten so this is a great reminder to pick some up!

  7. We are thinking alike this week 🙂 I just made blackberry baked oatmeal! Going to have to get some more berries for these muffins!

Leave A Reply

Rate this recipe: