Good day! Do you enjoy muffins but wish there were a healthy option? These Almond Flour Blackberry Muffins are the only thing you need! These gluten-free, protein- and fat-rich muffins are made with almond flour rather than regular wheat flour.
But don’t be fooled by their apparent healthfulness; these muffins are nonetheless incredibly sweet and filling. Each muffin’s juicy blackberry bursts add a tangy, refreshing flavor that nicely offsets the almond flour’s sweet, nutty flavor.
These Almond Flour Blackberry Muffins are the ideal option for a lunchtime snack or a quick breakfast on the go. Take a muffin, and let’s start eating!
Why Almond Flour Is Best
Let’s first discuss almond flour for a little bit before getting into the recipe. Almond flour, which is made from ground almonds, is a great gluten-free or carb-reduction substitute for regular flour. It’s a great option because it also boosts a diet’s protein, healthy fats, and fiber intake.
Almond Flour Blackberry Muffins Recipe
|Prep Time||Cook Time||Total Time||Servings|
|10 Minutes||15 Minutes||25 Minutes||4|
Ingredients | Almond Flour Blackberry Muffins
- 3 large eggs
- 1/3 cup of honey
- 1/4 teaspoon of salt
- 2 cups of almond flour
- 1 cup of fresh blackberries
- 1 teaspoon of vanilla extract
- 1/3 cup of melted coconut oil
- 2 teaspoons of baking powder
Instructions | Almond Flour Blackberry Muffins
- Set a muffin tray in the oven at 350°F and line it with paper liners
- Mix the salt, baking soda, and almond flour in a sizable bowl
- Combine the honey, melted coconut oil, eggs, and vanilla extract in another bowl
- Mix thoroughly after adding the wet ingredients to the dry ones
- Fold the blackberries in gently
- Divide the batter among the muffin cups equally using a spoon or scoop
- A toothpick put into the center of a muffin should come out clean after 20 to 25 minutes of baking
- The muffins should cool in the pan for a few minutes before being moved to a wire rack to finish cooling
For up to five days, keep any muffin leftovers in the refrigerator in an airtight container. Instead, you can freeze them for longer storage. Simply let them at room temperature for a few hours or put them in the microwave for 30 seconds to thaw.
You can offer these blackberry muffins made with almond flour warm or at room temperature. They are excellent as a snack or for brunch. They can be served plain or with whipped cream, powdered sugar, or honey drizzled.
In place of the blackberries in this dish, you could substitute blueberries, raspberries, or strawberries. For even more crunch, mix in some chopped nuts like walnuts or almonds.
For a distinct flavor profile, you could also incorporate some lemon zest or vanilla extract into the batter. However, to satisfy your taste preferences, you can try various sweeteners, such as honey or maple syrup.
Advantages of Baking with Almond Flour
Almond flour has a lot of advantages for baking.
- First of all, for those who are gluten-free or have celiac disease, it’s a fantastic substitute for normal flour
- Additionally, it contains a lot of fiber, healthy fats, and few carbohydrates, which can help you feel full and satiated for longer
Pros And Cons of Almond Flour Blackberry Muffins
- Almond flour is a fantastic choice for people with dietary restrictions or those monitoring their carb consumption because it is low in carbs and free of gluten
- Although, an excellent source of fiber, vitamins, and antioxidants is blackberries
- Almond flour tends to make muffins denser and more filling than normal flour does
- The mild nutty taste of almond flour complements the sweetness of the blackberries
- Almond flour sometimes costs more than normal flour
- Almond flour muffins might have a denser structure that some people don’t like
- Blackberries have a bitter flavor, which not everyone may prefer
- Almond flour might not work well in dishes that call for gluten because it gives them structure, like bread or some kinds of cakes
Blackberry muffins made with almond flour are a tasty and healthy option for regular muffins. They are simple to make, low in carbohydrates, free of gluten, and loaded with juicy blackberries. Try them out and let us know your thoughts!
Yes, you can use frozen blackberries in this recipe. However, before adding them to the muffin batter, make sure to fully thaw them out and pat them dry.
Because they are prepared with almond flour instead of wheat flour, these muffins are indeed gluten-free.