These almond flour blackberry muffins are so easy to make, bursting with sweet summer berry flavor, naturally gluten-free, and totally decadent.
Why You Will Love This Recipe
These delicious almond flour blackberry muffins are quick and easy to make with just a few simple ingredients, perfect for any one to make.
Not only will they put a smile on your face the minute you take them out of the oven, but one bite of these delightful treats and you'll be transported to a paradise full of juicy blackberries.
Plus, they get bonus points for being gluten-free, making them an ideal snack or baking project not only for yourself but also those on special diets.
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Ingredients
Made with almond flour and fresh juicy blackberries, these delicious gluten free treats are not only tasty but also guilt-free. Read on for the full recipe and instructions - trust us, it's worth it!
For The Muffins
- Almond Flour - not almond meal.
- Coconut Flour - this small amount of almond flour enhances the muffin texture for perfectly light and fluffy crumb.
- Baking Powder - not baking soda.
- Salt
- Eggs
- Milk
- Butter - Melted, but cooled.
For the Lemon Drizzle Icing
- Powdered Sugar
- Lemon Juice
- Lemon Zest
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Almond Flour Blackberry Muffins
With this recipe as your guide, let’s get started creating some bakery-quality blackberry muffins with almond flour right at home!
Coat the Berries
- Preheat your oven to 350 F. Spray a muffin tin with non stick spray, or insert cupcake papers and set aside for later.
- Put a tablespoon of the almond flour from the recipe into a small bowl.
- Add the blackberries and stir gently to coat. This prevents the berries from sinking in the batter.
Mix the Batter and Fold In the Blackberries
- Blend together the almond flour, coconut flour, baking powder, and salt with a whisk, then make a small well in the center of the dry ingredients.
- Add the egg, milk, and melted butter into the well and mix the wet and dry ingredients until partially mixed.
- Add the blackberries to the partially mixed almond flour muffin batter.
- Gently fold the berries into the mixed batter, using a spatula to gently folding into the batter.
Fill Muffin Tins and Bake
- Fill each muffin cavity two thirds full. Tap the tin on the counter so air pockets are knocked out.
- Bake for 15 to 20 minutes, or golden brown. After 5 minutes, transfer to a cooling rack.
Drizzle with Lemon Icing
- Mix the powdered sugar, lemon juice, and lemon zest together so that you have a thick, but runny consistency.
- Place the rack of cooling blackberry muffins on a baking sheet, then drizzle the muffins with the icing. The baking sheet will catch the icing drips. Let the icing set up for about 30 minutes. Serve and enjoy!
Serving Suggestions
Whether you're looking for a delicious breakfast idea or an afternoon snack that will satisfy your sweet tooth without leaving you feeling guilty, this easy recipe is sure to hit the spot.
Serve with hot coffee or tea, or a side like our Tropical Fruit Salad or Air Fried Bacon for a sumptuous breakfast.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
You can use any type of milk, and oil can be substituted for the butter.
Variations
You can use this almond flour blackberry muffins recipe to make quite a few variations, see the suggestions I have made below:
- Raspberry Almond Flour Muffins - Simply use fresh raspberries instead of blackberries.
- Gluten Free Lemon Poppy Seed Muffins - Reduce the milk to 2 Tablespoons and add 2 Tablespoons of lemon juice, 1 teaspoon lemon zest, and 1 teaspoon of Poppy Seeds. Follow the rest of the recipe.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making these blackberry muffins with almond flour.
Storage
After the icing has set store any left over muffins in an air tight container on the counter for a day or two, or in the refrigerator for up to a week.
Tips for Success
- Coat the berries with a tablespoon of the recipe almond flour so that the berries don't sink in the batter while baking.
Frequently Asked Questions
Yes. Almond flour needs more egg to bind. Also, to keep the texture with a moist, flaky crumb, a recipe using almond flour benefits enormously with the addition of a few tablespoons of coconut flour.
You don't need to use xanthan gum in this almond flour blackberry muffins recipe if you use a small amount of coconut flour, which is less expensive and more versatile than xanthan gum.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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📖 Recipe
Almond Flour Blackberry Muffins
Equipment
Ingredients
- 2 cup Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- 2 Eggs
- ¼ cup Milk
- ⅓ cup Butter melted, yet cooled
- 1 cup blackberries rinsed and shaken dry
For the Lemon Drizzle Icing
- ½ cup Powdered Sugar
- 1 tablespoon Lemon Juice
- ¼ teaspoon Lemon zest
Instructions
- Preheat your oven to 350 F. Spray a muffin tin with non stick spray, or insert cupcake papers and set aside for later.
- Put a tablespoon of the almond flour from the recipe into a small bowl. Add the blackberries and stir gently to coat. This prevents the berries from sinking in the batter.
- Blend together the almond flour, coconut flour, baking powder, and salt with a whisk, then make a small well in the center of the dry ingredients.2 cup Almond Flour, ¼ cup Coconut Flour, 1 tablespoon Baking Powder, ¼ teaspoon Salt
- Add the egg, milk, and melted butter into the well and mix the wet and dry ingredients until partially mixed.2 Eggs, ¼ cup Milk, ⅓ cup Butter
- Add the blackberries to the partially mixed almond flour muffin batter. Gently fold the berries into the mixed batter, using a spatula to gently folding into the batter.1 cup blackberries
- Fill each muffin cavity two thirds full. Tap the tin on the counter so air pockets are knocked out. Bake for 15 to 20 minutes, or golden brown. After 5 minutes, transfer to a cooling rack.
For the Lemon Drizzle Icing
- Mix the powdered sugar, lemon juice, and lemon zest together so that you have a thick, but runny consistency.½ cup Powdered Sugar, 1 tablespoon Lemon Juice, ¼ teaspoon Lemon zest
- Place the rack of cooling blackberry muffins on a baking sheet, then drizzle the muffins with the icing. The baking sheet will catch the icing drips. Let the icing set up for about 30 minutes. Serve and enjoy!
Notes
- Coat the berries with a tablespoon of the recipe almond flour so that the berries don't sink in the batter while baking.
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