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.


- almond flour, coconut flour, tapioca flour -baking soda -salt -eggs -apple cider vinegar -coconut oil -vanilla extract -pure maple syrup -dairy-free milk -blackberries

prep time: 10 minutes bake time: 20 minutes total time: 30 minutes

In a large mixing bowl, combine the dry ingredients. Make a well in the center and add wet ingredients in with dry ingredients. 

step 1

step 2

Whisk together wet ingredients, then fully mix with wet ingredients in with the dry ingredients. 

Using a wooden spoon, gently fold the blackberries into the muffin batter.

step 3

Evenly divide almond flour muffin batter between a 12-cup muffin pan. Top with additional blackberries if desired.

step 4

Bake muffins at 350 degrees F for 20-22 minutes, or until tops are lightly golden brown, muffins are cooked through.  

step 5

One bowl, easy to make, and they have the perfect textures. Great for breakfast or a snack. 

Get the full recipe for these almond flour blackberry muffins, plus details and expert tips, by clicking the link below.