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Lightly sweetened and naturally gluten free, these almond flour blackberry muffins are moist, nutty and bursting with juicy berries. This easy muffin recipe makes a perfect high protein, portable breakfast, snack or dessert recipe!
When I’m not making a smoothie for my kids for breakfast, there’s a good chance I have some fresh berry muffins for them to grab. I recently grabbed some Sweet Karoline® blackberries and they were so delicious and sweet, I knew I had to whip up some Almond Flour Blackberry Muffins. Gluten-free, dairy-free, and full of flavor, they make a great breakfast or snack.
Ingredients
- Almond flour: A great gluten-free alternative to white flour.
- Baking soda: Helps the muffins to rise while baking.
- Salt: Salt is necessary in most baking recipes for some balance.
- Eggs: This recipe calls for 2 eggs and 2 egg whites, to help bind the batter together and add moisture.
- Honey: A natural way to slightly sweeten the muffins.
- Olive oil: Adds some more moisture to the batter.
- Vanilla: Vanilla extract is a great flavor enhancer.
- Lemon: Lemon juice and lemon zest add bright, acidic flavor that pairs well with the blackberries and cuts through some of the sweetness.
- Sweet Karoline® blackberries: Peak season for blackberries is March-May, and these sweet, juicy berries add a wonderful pop of flavor in the muffins.
What’s so Special About Sweet Karoline®?
Not only are Sweet Karoline® blackberries dark and delicious, they are slightly smaller in size than typical blackberries which make them perfect for snacking, or for putting in baked goods like these muffins! They are also known for being consistently sweet, so you’re sure to have a bowl full of mouthwatering flavor.
How to Make Almond Flour Blackberry Muffins
Start your almond flour blackberry muffins by separating your egg whites.
Then add the eggs and egg whites to a large bowl with the other wet ingredients like honey, lemon juice, lemon zest, olive oil, and vanilla.
In a separate bowl, whisk together your almond flour, baking powder, and salt, then slowing stir your dry ingredients into your wet.
Next using a rubber spatula or wooden spoon, slowing fold in the fresh blackberries, being careful not to crush them.
Then portion out your batter evenly into a prepared muffin tin, sprayed with cooking spray and liners. Toss in the oven at 350 for about 20-25 minutes.
Once golden brown and a toothpick comes out clean, remove and let cool on a cooling rack. Then serve and enjoy your almond flour blackberry muffins!
Frequently Asked Questions
Do you need more eggs when using almond flour?
Typically yes, as the added egg will help bind and rise the flour replacement.
Why does almond flour not rise?
Courser almond meal will have a harder time rising and holding together, so make sure you are actually using almond flour. Then making sure you have enough egg and baking soda will help it to rise.
Why are my muffins sunken?
A couple things might be contributing to sunken muffins, the first is that they are under baked, and the second is that your oven wasn’t at the right temperature. Try using an oven thermometer to make sure your oven is reading the temp correctly.
More Gluten Free Recipes
Eat It, Like It, Share It!
Did you try these muffins and love them? The next time you make them, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
My Almond Flour Blackberry Muffins come together quickly, and store easily for a quick breakfast or snack on-the-go.
No fork required.
Almond Flour Blackberry Muffins
Lightly sweetened and naturally gluten free, these almond flour blackberry muffins are moist, nutty and bursting with juicy berries. This easy muffin recipe makes a perfect high protein, portable breakfast, snack or dessert recipe!
Servings12 muffins
- 2 cup almond meal or flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs
- 2 egg whites
- ¼ cup honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup Sweet Karoline® blackberries
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Pre-heat oven to 350 and line 12 muffin tins with baking cups.
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In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
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With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
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Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
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Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
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Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
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Bake for 25 minutes then let cool on a cooling rack.
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Serving: 1muffinCalories: 168kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 1gCholesterol: 27mgSodium: 89mgPotassium: 28mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 1.5mgCalcium: 44mgIron: 0.9mg
Disclosure: This recipe was developed in partnership with Sweet Karoline. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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