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!
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.
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.
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.
Ones that are more finely ground are best. And make sure to use almond flour and NOT almond meal.
I recommend fresh as they release less liquid when baked. That said, yes, you can use frozen berries, just know you might end up with more purple in your muffins from the extra liquid they release.
If they are on the larger side, then I recommend cutting them in half. You don't have to, but there will be better distribution if they are cut in half. If your blackberries are small, you can leave them whole.
Almond flour is rich in vitamin E, manganese and other antioxidants and is more nutrient dense than wheat flour. It's also a good low-carb alternative to wheat and other flours.
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.
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.
More Almond Flour Recipes!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Almond Flour Blackberry Muffins
- 1 Mixing bowl
- 1 12-cup muffin pan
- 2 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- 3 eggs (room temp)
- ¼ cup coconut oil, melted
- ¼ cup dairy-free milk
- ⅓ cup pure maple syrup
- 1 tbsp. apple cider vinegar
- 1 tsp. pure vanilla extract
- 1 cup sliced blackberries
- Preheat oven to 350 degrees. Lightly grease a 12-cup muffin pan, or line cups with muffin liners. Set aside.
- In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt.
- Make a well in the center of the dry ingredients and add in the eggs, coconut oil, dairy-free milk, maple syrup, apple cider vinegar, and vanilla. Whisk the wet ingredients together first, and then mix in with the dry ingredients until all ingredients are fully combined.
- Add sliced blackberries and fold them into the batter.
- Scoop batter evenly into the prepared muffin pan.
- Bake for 20-22 minutes, or until muffins are light brown on top and a toothpick inserted in the center comes out clean.
- Allow muffins to cool before removing from the pan. Enjoy!
- Scoop almond flour into measuring cup to measure - don't pack almond flour down.
- If you don't have room temp eggs, simply run them under hot water for 1-2 minutes to bring to room temp.
- If your blackberries are on the larger side, I recommend slicing them in half before adding to the batter.
- If you have a spring loaded cookie scoop, use that for scooping muffin batter into the pan.
- These will stay fresh for up to 3 days stored in an airtight container. Store in the fridge or freezer to extend freshness.