• 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!