Gluten-free baking is easy enough when you have nuts on hand! Blackberry muffins taste great with almond flour batter.
It's fun to learn how to work around allergies or other dietary needs. It's certainly not always fun to need to change recipes, but it's a great learning experience. You can then easily know what recipes work and what won't once you master a couple of the basics.
I have some Gluten-Free Monster Cookies which make a great "use up the pantry" treat. Popcorn Cake is an easy and fun treat just like Rice Krispies treats. Don't need to be gluten-free, then you can make Blackberry Muffins with all-purpose flour.
Key Ingredients
Almonds - Use raw almonds here, not blanched. We obviously want to use a "whole" food here so not processed as far as roasting or adding salt.
Eggs - Eggs are the main binder in this batter.
Oil - Select a neutral oil like olive or you can use sunflower or avocado.
Honey - The strong flavour is perfect for the batter as the almonds are quite neutral.
Berries - We love blackberries in muffins!
How to Make Gluten-Free Blackberry Muffins
***See recipe card below for precise measurements and instructions.***
Step 1: Grind almonds in a food processor.
Step 2: Combine "dry" ingredients in a bowl.
Step 3: Blend wet ingredients to combine.
Step 4: Stir wet into dry, making sure everything is wet.
Step 5: Fold in berries.
Step 6: Add to prepared muffin tin and bake.
FAQs
You can always use fresh or frozen berries in muffins. If using fresh, you are good to go. Just dry well after washing. For frozen, your batter is least likely to turn colours if you add them straight from the freezer. Stir in and dish and bake. If you have taken them out to thaw, drain well to remove any excess moisture.
These will be quite "wet" feeling compared to wheat muffins. Definitely keep these in the fridge so they don't go bad. They also freeze wonderfully. Just add to a bag or container. Thaw overnight to serve.
Gluten-free is quite tricky so you can't easily swap something else in. The almonds need a lot more "glue" to hold together compared to wheat, hence the high egg content. It's much easier to use trusted wheat recipes and select a gluten free 1-to-1 baking blend substitute if you are looking for more recipes. This recipe uses 2 cups of almonds which is close to 2 cups of almond flour, I just always prefer to grind my own.
Photos by Dante from Shire by the Sea
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Almond Flour Blackberry Muffins
Ingredients
- 2 cups raw almonds
- ½ teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- ⅓ cup olive oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ½ - 2 cups blackberries fresh or frozen
Instructions
- Preheat oven to 400°F.
- Grease or line muffin tray with paper liners.
- In a food processor or high-powered blender, add the almonds and blend until almonds are a rough “flour” texture. This usually takes 3 or so minutes
- In a bowl, add almond flour, salt, and baking powder and mix well with whisk
- In second mixing bowl, add oil, eggs, vanilla extract, honey, and lemon juice and zest. Whisk very well or use an immersion blender.
- Add wet to dry until blended well.
- Fold in blackberries. Add enough batter into each muffin cup till approximately ⅔ full.
- Place in the middle of oven for approximately 20 minutes until tops spring back slightly and browned on top. They will not be as puffy as regular muffins.
- Cool for 5-10 minutes in pan, then transfer to a wire rack to cool completely.
Notes
- Store cooled muffins in the fridge.
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