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    Home » Recipes » Quick Breads

    Published: Feb 2, 2023 by Kelly Bloom · This post may contain affiliate links · Leave a Comment

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    Almond Flour Blackberry Muffins

    Jump to Recipe Print Recipe
    platter of fresh baked blackberry muffins.

    These almond flour blackberry muffins are so easy to make, bursting with sweet summer berry flavor, naturally gluten-free, and totally decadent. 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.

    platter of fresh baked blackberry muffins.

    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. 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.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • How to Make Almond Flour Blackberry Muffins
    • Serving Suggestions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Tips for Success
    • Frequently Asked Questions
    • Food Safety
    • Some Other Recipes We Are Sure You Will Love
    • Connect with Smells Like Delish!
    • 📖 Recipe

    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!

    ingredients for making almond flour blackberry muffins.

    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

    1. Preheat your oven to 350 F. Spray a muffin tin with non stick spray, or insert cupcake papers and set aside for later.
    berries and flour in two bowls.
    1. Put a tablespoon of the almond flour from the recipe into a small bowl.
    berries in a bowl tossed with flour.
    1. Add the blackberries and stir gently to coat. This prevents the berries from sinking in the batter.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Mix the Batter and Fold In the Blackberries

    1. 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. Add the egg, milk, and melted butter into the well and mix the wet and dry ingredients until partially mixed.
    berries being folded into batter.
    1. Add the blackberries to the partially mixed almond flour muffin batter.
    berries being folded into batter.
    1. Gently fold the berries into the mixed batter, using a spatula to gently folding into the batter.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Fill Muffin Tins and Bake

    muffin batter added to muffin pan.
    1. Fill each muffin cavity two thirds full. Tap the tin on the counter so air pockets are knocked out.
    blackberry muffins cooling on a wire rack.
    1. Bake for 15 to 20 minutes, or golden brown. After 5 minutes, transfer to a cooling rack.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Drizzle with Lemon Icing

    1. Mix the powdered sugar, lemon juice, and lemon zest together so that you have a thick, but runny consistency.
    1. 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!
    iced muffins on a cooling rack.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    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.

    platter of fresh baked blackberry muffins.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    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.

    • Muffin Tin
    • Coconut Flour
    • 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

    Is there a trick to baking with almond flour?

    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.

    Do you need xanthan gum when baking almond 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.

    Some Other Recipes We Are Sure You Will Love

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      Air Fryer Frozen Asparagus
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      Roasted Rainbow Carrots
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    📖 Recipe

    platter of fresh baked blackberry muffins.
    Print Recipe SaveSaved!
    5 from 1 vote

    Almond Flour Blackberry Muffins

    These almond flour blackberry muffins are so easy to make, bursting with sweet summer berry flavor, naturally gluten-free, and totally decadent. 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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Quick Breads
    Cuisine: American
    Servings: 12 muffins
    Calories: 200kcal
    Author: Kelly Bloom

    Equipment

    • Muffin Tin
    • Coconut Flour
    • Almond Flour

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 200kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 213mg | Potassium: 40mg | Fiber: 4g | Sugar: 7g | Vitamin A: 231IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg
    Keyword : almond flour blackberry muffins, almond flour muffins, blackberry muffins with almond flour, healthy blackberry muffins

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    Author photo for Kelly Bloom

    Hi, I'm Kelly! and I have a love affair with herbs & spices! Here at Smells Like Delish, I'm all about creating food that has three aspects: flavor, aroma, and texture - to create satisfying fare!

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