It's berry season here in Florida which means it is time to put those juicy, ripe blackberries into everything! These almond flour blackberry muffins are the perfect treat for breakfast or an afternoon snack. Not only are these muffins great for anyone following a gluten-free diet, with just 12 grams of carbohydrates these are tasty low carb muffins.
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What Makes These Gluten-Free Muffins the Best!
There is so much about summertime I love. The warm weather, spending time outdoors and all of the fresh fruit. When fresh blackberries are at their peak ripeness I want to add them to everything!
Lately, I've been baking with almond flour, loving the tender and moist texture and so I thought, yes let's add some sweet blackberries to this batter!
The flavor that baking gives blackberries is amazing. These muffins are like your own personal blackberry cake with just enough sweetness and tartness.
This easy blackberry muffin recipe will be your new summertime favorite and a breakfast the whole family will love! If you have lots of fresh blackberries this delicious sweet blackberry vinaigrette is perfect drizzled over summer salads! It's summertime so let's take advantage of all that in season produce while we can!
Baking with Almond Flour
I will admit that the first few times I baked with almond flour I was a bit intimidated. It's just ground up almonds so how is it going to make a soft muffin or cake, right?
My main concern was that they would be dry, but after a little research I realized that baked goods made with almond flour are super moist because the ground nuts contain lots of fat! We do not need that much oil added to recipes with almond flour to get that tender moist texture. No dry muffins here! This is a tender and moist muffin!
The nice thing about baking with almond flour is that it makes this a low carb muffin recipe. Loaded with wholesome ingredients, blackberry muffins are a great healthy recipe.
almond flour-is finely ground almonds that is similar to the texture of flour. Make sure to buy fine almond flour and not almond meal which is a courser grind.
blackberries-sweet fresh summer blackberries are perfect for baked goods.
cornstarch-helps with the texture in baked goods. Cornstarch is naturally gluten-free.
coconut oil- Gives just a little moisture to the muffins.
eggs- are the binder for the muffin. I cannot recommend a vegan substitute for the eggs in the recipe.
First preheat your oven to 325 degrees Fahrenheit. I know this temperature seems a little low, however almond flour will brown much quicker, so it is better to cook it at a slightly lower temperature than what you would use for most baked goods.
The rest of this is pretty standard for how I make any muffin recipe. In a large mixing bowl mix together the dry ingredients.
Then in a separate large bowl add the eggs, melted coconut oil, honey and vanilla extract and mix well with a wire whisk. So far this is pretty easy.
Add the flour mixture to the wet ingredients. Stir well to incorporate all ingredients.
Gently stir in a cup of blackberries to the batter, being careful to not mash the berry. You can use a wooden spoon or a rubber spatula to scrape the sides and bottom of the bowl well.
You can either line the muffin pan with paper liners or spray with baking spray. Then fill the muffin cups about ¾ of the way full with the muffin batter. Almond flour will not rise quite as much as regular flour but will bake to a beautiful golden brown!
Test the muffins with a toothpick to make sure they are cooked through completely. I find that almond flour takes slightly longer to cook than regular flour. Let the muffins cool on a wire cooling rack.
Baking with almond flour is not really that much different. These muffins are soft, tender and very moist. As long as you know they are not going to rise like a muffin with all purpose flour than you will love these. They just can't because they do not have gluten!
Allow the muffins to completely cool before placing them in an airtight container. Muffins will keep at room temperature for 2 days or store in the refrigerator for 3-4 days.
- Lower the temperature when baking with almond flour.
- Do not be tempted to add more oil to this recipe. These muffins will be very moist.
- Use fresh berries for the best flavor and texture.
You can substitute tapioca flour, sometimes called tapioca starch, for cornstarch in this recipe. For a tablespoon of cornstarch you should use 2 tablespoons of tapioca flour.
Can't find fresh blackberries? Simply turn this recipe into almond flour blueberry muffins. Add a cup of fresh blueberries in place of the blackberries. I do not recommend using frozen berries in the recipe because it will contain too much moisture.
Unfortunately, we need the large eggs in this recipe to hold everything together. I cannot recommend making vegan blackberry muffins with this recipe.
Can I Substitute Almond Flour For All Purpose flour in Muffins?
Almond flour can be substituted in muffin recipes, however almond flour needs more eggs to help bind the ingredients together.
Are Almond Flour Muffins Healthy?
Yes! Almond flour is low carb and grain free which makes it a great baking alternative to wheat flour.
Is There a Trick To Baking With Almond Flour?
Almond flour bakes faster than baked goods made with wheat flour. If you are converting a recipe to almond flour lower the baking temperature by 25 degrees to ensure the muffins do not over bake.
Looking for Other Gluten-Free Recipes? Try These!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
Almond Flour Blackberry Muffins (Gluten-Free)
- 2 ¼ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 2 eggs
- ⅓ cup honey
- 1 teaspoon vanilla
- ¼ cup coconut oil
- 1 cup blackberries
- Preheat oven to 325 degrees and line a muffin tin with paper liners.
- In a large mixing bowl whisk together the dry ingredients. Add the eggs, coconut oil, vanilla extract and honey. Mix together until no dry streaks of flour remain.
- Add the blackberries and carefully stir into the batter. Divide the batter between the muffin tin filling each about ¾ of the way full.
- Bake in preheated oven for 22-25 minutes or until a toothpick tests come out clean with no crumbs.