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Almond Flour Blackberry Muffins

These Almond Flour Blackberry Muffins are loaded with blackberries and lemon flavor making them sweet and tart. Make these muffins to enjoy for breakfast during the week. This recipe is also gluten free and dairy free! Go ahead and double the recipe to make a dozen muffins.

close up of the inside of an almond flour blackberry muffin

Almond Flour Blackberry Muffin Ingredients

This recipe calls for mostly pantry staples plus a couple of fresh ingredients. You will need:

  • almond flour
  • sugar
  • baking powder
  • salt
  • vegetable oil or coconut oil
  • eggs
  • vanilla extract
  • lemon zest
  • blackberries

In addition to these ingredients, you will also need: a mixing bowl, spatula, knife, muffin pan and muffin liners.

muffins ready to go into the oven

How to Make Almond Flour Blackberry Muffins

To start, preheat the oven to 350 degrees. Line 6 muffin cups with liners or spray with non-stick spray. Slice the blackberries in half and set aside. Then, in a medium-sized mixing bowl, combine the dry ingredients: almond flour, sugar, baking powder and salt. Mix well to combine.

Add all wet ingredients: vegetable oil, eggs, vanilla extract and lemon zest. Stir until combined. Gently fold in sliced blackberries. Evenly distribute batter among 6 muffin cups.

Bake at 350 degrees for 20 minutes or until toothpick inserted into center of muffin comes out almost clean. A few little crumbs on the toothpick is what you are looking for.

Let cool or enjoy immediately. Store muffins in an airtight container in the refrigerator and eat within 5 days.

Frequently Asked Questions

Can I use other fruit in this recipe?

Definitely! Try blueberries, raspberries, strawberries!

How do I store these muffins?

These muffins must be stored in the refrigerator after they cool off so that the blackberries don’t turn. Pop them in the microwave for 30 seconds to warm them up before you eat. These muffins can also be frozen to keep them for up to 3 months.

Where can I buy almond flour?

Almond flour can be bought in almost any grocery store now! You should be able to find it in the general baking section but it may also be in the health food section.

Can these be made vegan?

I have not tried to make these vegan. If you do try to make these with an egg substitute let me know how it works out!

almond flour blackberry muffins

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Looking for more breakfast recipes? Try our Chocolate Croissant Breakfast Bake, Banana Walnut Chocolate Chip Baked Oatmeal, Homemade Pop Tarts, Peanut Butter Chocolate Chip Banana Bread and Sweet Breakfast Banana Scones.

close up of the inside of an almond flour blackberry muffin

Almond Flour Blackberry Muffins

Yield: 6 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 1/4 cups almond flour
  • 1/3 cup sugar
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons vegetable oil or melted coconut oil
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tsp lemon zest
  • 1/2 cup blackberries, sliced in half

Instructions

  1. Preheat the oven to 350 degrees. Line 6 muffin cups with liners or spray with non-stick spray.
  2. In a medium-sized mixing bowl, combine the dry ingredients: almond flour, sugar, baking powder and salt. Mix well to combine.
  3. Add all wet ingredients: vegetable oil, eggs, vanilla extract and lemon zest. Stir until combined.
  4. Gently fold in sliced blackberries.
  5. Evenly distribute batter among 6 muffin cups.
  6. Bake at 350 degrees for 20 minutes or until toothpick inserted into center of muffin comes out almost clean. A few little crumbs on the toothpick is what you are looking for.
  7. Let cool or enjoy immediately. Store muffins in an airtight container in the refrigerator and eat within 5 days.

Notes

Lemon zest is optional!

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 62mgSodium: 261mgCarbohydrates: 18gFiber: 4gSugar: 13gProtein: 7g

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