Almond Flour Blackberry Muffins

Give blackberries a chance! These moist and tasty almond flour blackberry muffins are perfect for breakfast or dessert, and take just minutes to make. This post contains affiliate links. Please see my disclosures.

Blackberry season runs from May through September, with the peak season in June and July. This post is your reminder to pick up some of this dark and luscious fruit before it’s too late.

And if you’re looking for something to make with those deep, purple-blackish berries, I’ve got just the recipe for you.

These simple almond flour blackberry muffins will enable you to enjoy a nutrient-dense treat (thanks to the almond flour) along with the sweet blackberry fruit.

To learn more about baking with almond flour, read my almond flour 101 article.

Here’s what you need to make these almond flour blackberry muffins:

• 2 1/2 cups Bob’s Red Mill super fine almond flour
• 1/4 cup cornstarch or tapioca starch
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs 
• 1/2 cup honey
• 1/3 cup coconut oil, melted and cooled
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup blackberries, gently chopped

Follow these steps to make these delicious muffins:

Step #1: Prep

Preheat your oven to 325º F and line a muffin tin with 12 paper liners. The recipe will make 12 muffins.

Step #2: Make the Batter

In a medium bowl, whisk together the almond flour, cornstarch, baking powder, and salt until combined. 

In a separate bowl, add the eggs, honey, melted coconut oil, vanilla extract and apple cider vinegar and whisk those ingredients until well combined.

Add the dry ingredients to the wet ingredients and stir everything together until no streaks of almond flour remain. 

Gently stir in the chopped blackberries without over mixing the batter, then spoon the batter into the prepared muffin tin.

Step #3: Bake

Bake the muffins for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins fully cool before serving. 

Please note that almond flour muffins often turn a darker shade of brown when baking then other muffins made with regular gluten-free flour. This means you may not be able to judge the doneness by the color.

To properly test the muffin for doneness, stick a toothpick into the center and if it comes out clean with some dry crumbs, the muffin is ready. You can also test it by pressing the top of the muffin lightly and if it springs back to life, it’s done. If a dent is left in the muffin, it needs a few more minutes to finish baking. 

Step #4: Enjoy

Enjoy this light, moist and slightly sweet muffin for breakfast, along with some jam on top. Or for dessert with a scoop of vanilla ice cream. The muffin is very versatile as it’s not too sweet, but still sweet enough.

You’ll notice it has a slight nutty flavor (not overwhelming though) thanks to the almond flour. If you love baked goods made with almond flour, this will be definitely be a muffin you’ll love.

A few tips:

If you have larger blackberries, you’ll want to chop them up into smaller pieces. I find that chopping them first distributes them better into the batter so you get blackberries in every bite rather than a massive blackberry in one bite. Of course, your batter may turn a light purple due to the juices, so try to stir them gently into the batter until just evenly distributed. 

If you are unable to tolerate corn, use tapioca starch and a corn-free baking powder for this recipe. I do find, however, that the cornstarch helps with the overall crumb of the muffin, reducing the grainy texture and producing a fluffy muffin.

Don’t skip the apple cider vinegar because it helps the muffin rise. If you don’t have any on hand, you can use white vinegar instead. 

You can, of course, substitute blueberries or raspberries instead of blackberries to change it up and make this recipe the way you like it.

Other Recipes You Might Like

Try these recipes too:

• Almond Flour Banana Muffins
• Easy Almond Flour Chocolate Chip Muffins
• Gluten-Free Blueberry Lemon Muffins
• Vegan + Gluten-Free Lemon Poppy Seed Muffins