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, protein banana muffins, or apple cinnamon oat muffins.
Why You'll Love These Muffins
- Low sugar and low carb - Only 5 grams of added sugar and lower in carbs than muffins made with regular flour and refined sugar.
- Fits many 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).
Variations
The base of these muffins can be used for many different flavors. Try one of the 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).
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.
Step3: Gently fold in the blackberries.
Step 4: Evenly divide muffin batter between a 12-cavity muffin tin. Bake at 350-degrees F for 20-22 minutes.
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.
Recipe FAQs
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.
How to Store
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.
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!
Eat Clean.Be Well!
-Sara
Almond Flour Blackberry Muffins
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Equipment
- 1 Mixing bowl
- 1 12-cup muffin pan
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
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Emily
I am always looking for new pastry recipes! This blackberry muffin is so delicious 🙂
Claudia Lamascolo
This was so delicious we all loved it easy to make and will def have it on rotation during the month
Sara
These are on rotation at our house too!
Teresa
I made these muffins this morning with blueberries. They are delicious, moist, great flavor and healthy! I will definitely keep this recipe. Thank you for sharing.
Sara
I'm glad to hear you enjoyed these! Blueberries in them sound amazing. Thanks so much for letting me know!
Tavo
Thank you for such beautiful and delicious cupcakes! We devoured them!
Beth
Those muffins look gorgeous. I can tell just from the pictures that they have a fantastic texture.
Mirlene
These muffins were so delicious and easy to make. I'm suprised with using the almond flour. It actually tasted way better and was perfect for my morning coffee!
Sara
Happy to hear you enjoyed this!
Dana
These are delicious! It was my first time using almond flour and they turned out so well. So moist, and the blackberries become so nice and jammy!
Sara
So glad you enjoyed these!
Cam
These muffins were sooo soft and fluffy! I tried a mixture of blueberries and blackberries and they were amazing!
Sara
Oh yum... blueberries and blackberries sound amazing!
Tayler Ross
I made these muffins for breakfast this morning and they were fabulous! Thanks so much for sharing the recipe!
Sara
You're so welcome. Glad to hear you enjoyed them!
Carrie Robinson
Loving the big, juicy blackberries in this! These muffins are perfection. 🙂
Mirlene
Made these again and loved it. I have for breakfast along with my coffee.
Sara
Sounds like the perfect way to start your day 🙂
Laressa
i've got an overflowing blackberry bush in my backyard and this recipe will put them to good use! thanks!
Sara
These muffins are perfect for that! And I wish I had an overflowing blackberry bush 🙂
Abbey
Hi,
Looks great cant wait to try it . Can i mix in oat flour and reduce the almond flour or will it not work?
Can i also reduce the maple syrup to 1/4 cup instead?
Sara
Hi! You can absolutely reduce the maple syrup to 1/4 cup. I have not tried make this specific recipe with oat flour and almond flour, so I can't say for sure how that would turn out. But since oat flour and almond flour are not exact replacements when it comes to flours, I'm not sure it would still turn out the same.