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–+ servings
Blackberry muffin cut in half.
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Almond Flour Blackberry Muffins

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.
Course Breakfast, Muffins/Breads, snacks
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 247kcal
Author Sara

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

Calories: 247kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 177mg | Potassium: 64mg | Fiber: 4g | Sugar: 7g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg