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Almond Flour Blackberry Muffins (Gluten-Free)

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: almond flour muffins, gluten-free muffins, summer berries
Servings: 12
Author: Bobbie Blue

Ingredients

  • 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

Instructions

  • 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.