You will love these Paleo almond flour blackberry muffins. They have a golden brown top and are soft and fluffy inside. Bursting with vanilla and sweet blackberries, easy to make, and ready in 30 minutes.
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.