Fluffy Almond Flour Blackberry Muffins

These almond flour blackberry muffins have a golden brown top and are soft and fluffy inside. Gluten free, dairy free, Paleo, and low-carb. Bursting with vanilla and sweet blackberries, easy to make, and ready in 30 minutes.

Healthy muffins, like these almond flour blackberry muffins, are pretty much my favorite food of all time. They are great for breakfast, lunches, and snacks. My girls love having them in their lunches instead of a sandwich. And I love knowing they are eating something with simple, wholesome ingredients.

Muffins are also great or food prep! I make muffins almost every week. If we aren't enjoying these, we're probably eating my gluten-free banana muffins, gluten-free mini chocolate chip muffins, or apple cinnamon oat muffins.

You are going to LOVE these almond flour blackberry muffins! Features include...

• LOW SUGAR & LOW CARB - Only 5 grams of added sugar and lower in carbs than muffins made with regular flour and refined sugar.
• DIETARY NEEDS - Gluten free, dairy free, and Paleo. Made with all clean eating, wholesome ingredients.
• EASY - You only need one bowl to make these muffins and they are ready for the oven in 10 minutes!
• PERFECT TEXTURE - These are soft, fluffy, moist and have a golden brown pebbly top, just a like a muffin should be!

Ingredients

Ingredient Notes & Substitutions

A complete list of ingredients and amounts can be found in the recipe card below. Specific call-outs and substitutions are listed here.

ALMOND FLOUR - Make sure to use finely ground almond flour and not almond meal. Almond meal has been made from almonds with the skin on, where almonds made into almond flour have had the skin removed, resulting in a finer texture.

TAPIOCA FLOUR - Also called tapioca starch. You can use arrowroot starch in its place.

COCONUT OIL - Either melted coconut oil or avocado oil can be used.

EGGS - I recommend room temp eggs as it helps the batter to rise while baking.

To make room temp, simple run the eggs under hot water for 1-2 minutes.

APPLE CIDER VINEGAR - Use to help the muffins rise. Fresh lemon juice can be used instead. If you omit all together, just know they won't rise up as nicely.

UNSWEETENED DAIRY-FREE MILK - To keep these Paleo, I use almond milk. Coconut milk is also Paleo approved. If you aren't looking for Paleo, regular cow's milk can be used.

Clean food tip: For dairy free milk, like almond milk, be sure to check the ingredients to make sure it doesn't have any added sugars or preservatives (Malk and Elmhurst are my favorite).

How to Make Almond Flour Blackberry Muffins

STEP 1: Combine the dry ingredients in a large mixing bowl. Make a well in the center of the dry ingredients and add in the wet ingredients.
STEP 2: Whisk the eggs in with the wet ingredients first, then fully mix all ingredients together.
STEP 3: Gently fold in the blackberries.

STEP 4: Lightly grease (or add muffin liners) a 12-cup muffin pan. Evenly divide muffin batter between muffins. Top with additional blackberries if desired.

STEP 5: Bake at 350 degrees for 20-22 minutes, or until a toothpick entered in the center comes out clean and they are light golden brown on the top.

Enjoy!

Flavor Variations

The base of these muffins can be used for many different flavors Try one of these!

Don't' have blackberries on hand? No problem! Use blueberries, raspberries, or strawberries instead!

Add in some lemon! Make these lemon blackberry muffins by adding in the zest of one lemon and 2 tbsp. fresh lemon juice.

Top muffins with sliced almonds, or add directly to the batter. In addition, use 1 tsp. almond extract, instead of the vanilla, for almond blackberry muffins.

Skip the fruit and add in ½ cup chocolate chips (note these will not be Paleo approved if you use chocolate chips).

Is This Muffin Recipe Keto?

No, the recipe as written is not keto. The tapioca flour and maple syrup are not keto approved ingredients. But compared to traditional muffins with wheat flour, they are low carb.

If you want to make this a keto blackberry muffin, you can omit the tapioca flour and replace the maple syrup with a keto approved 1:1 sweetener, such as Swerve or Monkfruit.

FAQs

Storage Guidelines

These blackberry muffins should be stored in an airtight container. Because there are no preservatives, they will only stay fresh at room temperature for up to 2 days. To extend freshness, store in the refrigerator and let sit at room temp for 10-15 minutes before eating (or quickly warm in the microwave).

They also freeze great and can be stored in the freezer for up to 3 months.

Expert Tips

When measuring almond flour, scoop almond flour into measuring cup and don't pack it down (you will end up with too much if you do).

Gently fold the blackberries. If you're new to "folding" in berries, be careful not to mix, as it will crush the berries and turn the batter purple. Use a spatula and run around outside of bowl and underneath the batter to "fold" the batter a few times to incorporate the blackberries.

Use room temperature eggs. Using room temp eggs helps the batter to rise while baking. Simply run eggs under hot water for 1-2 minutes to get them to room temp.

Use a spring-loaded cookie scoop for scooping the batter into the muffin cups - this helps create a nice round muffin top!

Allow muffins to cool before taking out of muffin pan. Almond flour baked goods are more delicate than regular flour.

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