These blackberry almond flour muffins are sure to please. They are healthy, nutritious, and best of all, gluten-free! Almond flour is a great alternative to traditional wheat flour, and it gives these muffins a delicious nutty flavor. Plus, the blackberries add a touch of sweetness and tartness that everyone will love.
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These muffins are perfect for a quick breakfast or snack, and they also make a great addition to any brunch menu. They pair well with our gluten-free egg casserole and make a great alternative to gluten-free zucchini muffins (which are all I seem to be eating these days!).
Why This Recipe Works
Gluten-free almond flour gives these muffins a delicious nutty flavor. While coconut flour absorbs the excess juice that makes baking with blackberries difficult.
Blackberries add the perfect mix of sweetness and tartness. Lemon zest brightens up the muffin.
And yogurt adds moisture and activates the baking soda. And this recipe may seem like it has a lot of leavener but it is necessary when working with dense flours.
We also added a streusel topping because it gives the muffin an extra crunch. Plus it looks prettier.
For this recipe use ultra-fine almond flour. Do not use almond meal which has a coarse crumb.
I prefer to use coconut flour in this recipe but you can also use 100% almond flour or sub in a 1:1 gluten-free flour blend. No extra xanthan gum is needed.
I prefer fresh blackberries but frozen is fine. I recommend thawing and draining them first to get rid of excess moisture.
I like the blend of lemon and cardamon but these are both optional. You will need 1 top 2 lemons to get enough zest. You can also use lemon extract.
Cinnamon is often used in blackberry muffins but I think the taste doesn't compliment the blackberries as well as the lemon and cardamon.
The optional lemon glaze is simply fresh lemon juice and confectioners sugar.
See the recipe card for exact quantities.
This recipe follows standard muffin-making procedures. Nothing difficult to manage and this recipe is great to make with kids.
Step 1- Prep
Preheat oven to 375 degrees F. Line a muffin tin with paper liners. Almond flour burns easily so I don't recommend simply greasing the pan.
If the blackberries are jumbo size give them a rough chop so they are in bite-sized pieces.
Step 2- Dry Ingredients
Whisk almond flour, coconut flour, sugar, baking powder, baking soda, cardamon lemon zest, and salt in a medium bowl. Whisking the almond flour will break up the clumps that are common.
Step 3- Wet Ingredients
Melt your butter in a small pan or in the microwave. Allow it to cool but not solidify before combing wet ingredients. We don't want to make scrambled eggs.
In another bowl whisk together egg, butter, yogurt, and vanilla extract until well combined then add yogurt and mix
Step 4- Combine
Gently fold wet ingredients into the dry until no pockets of flour remain. The batter will be thick and grainy. This is fine, you just want to be sure to avoid any large chunks of dry flour.
Then fold in blackberries being careful not to over mix.
Scoop ⅓ cup batter into each prepared muffin cup. I use a #24 cookie scoop which is about ⅓ cup.
Step 5- Crumb Topping
Combine sugar, coconut flour, almonds, and lemon zest in a medium bowl. Stir in melted butter until crumbly. Top each muffin with a little bit of the streusel topping.
Step 6- Bake
Bake for 25 minutes or until a toothpick comes out with just a few moist crumbs. Allow the muffins to cool in the pan for at least five minutes before removing them to a wire rack to cool completely.
Optional Lemon Glaze
Mix together 1 cup confectioners sugar (powdered sugar) and 2 to 3 tablespoons of lemon juice. Drizzle over muffins.
👩🏻🍳 Expert Tips
If you cannot find ultra-fine almond flour, then pulse regular almond flour in the food processor a few times until it is finer consistency.
I find it best to weigh flour when baking to ensure that the almond flour isn't packed down. If you don't have a kitchen scale use a spoon to scoop the flour into your measuring cup.
Make sure your baking powder and baking soda are fresh. They do lose efficacy after a few months.
If you want to make mini muffins, bake for 16-18 minutes. For jumbo muffins, bake for 35 minutes.
Keto Blackberry Muffins
Substitute a monk fruit sugar meant for backing to make these muffins low carb, use almond flour in place of coconut flour. You can also omit the crumble topping.
Merry Berry Muffins
Add a ½ cup of any other chopped fresh berry in addition to or instead of blackberries. Blueberries, raspberries, and strawberries all work well.
To make these muffins ahead, store them in an airtight container at room temperature for up to four days or freeze them for up to three months.
I like to make a big batch and freeze them for a breakfast on the go. I remove one from the bag and thaw it in the fridge overnight.
💬Frequently Asked Questions
Yes, you can. Just make sure to thaw and drain them first so they don't add too much moisture to the muffins.
You can substitute all-purpose gluten-free flour but note that it needs to contain xanthan gum. Reduce the yogurt by a ¼ cup.
Yes! Pour the batter into a greased and floured cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with my food.
📖 Printable Recipe Card
Almond Flour Blackberry Muffins
- 1 ¾ cups almond flour 6 ounces
- ¼ cup coconut flour 1 ounce
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamon
- 2 teaspoons lemon zest
- ¼ teaspoon kosher salt
- 1 egg beaten
- ¼ cup unsalted butter melted (or use vegetable or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt full fat
- 1 cup fresh blackberries roughly chopped
- Preheat an oven to 375°F. Line a 12 standard muffin tin with paper lines or brush the insides of the cups with oil.
- To make the muffins, in a bowl, stir together the flours, sugar, baking powder, baking soda, cardamon, lemon zest and salt.1 ¾ cups almond flour, ¼ cup coconut flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon ground cardamon, 2 teaspoons lemon zest, ¼ teaspoon kosher salt
- In a small mixing bowl combine the yogurt, egg, melted butter, and vanilla.1 egg, ¼ cup unsalted butter, 1 cup Greek yogurt, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry. Stir together for a minute, the batter will be slightly lumpy.
- Add the blackberries and gently fold in with a large rubber spatula just until evenly distributed.1 cup fresh blackberries
- Spoon the batter into the prepared muffin cups. Top each muffin with the almond crumble topping.
- Bake for 25 to 30 minutes, rotating halfway through. The muffins are done when they are golden on top, and a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins.
Almond Crumble Topping
- To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the almonds and stir to combine.⅓ cup granulated sugar, ¼ cup coconut flour, 1 teaspoon lemon zest, 2 tablespoons unsalted butter, ½ cup almonds
- You will need 1-2 lemons for this recipe.
- Cinnamon can be substituted for cardamon for a more traditional flavor.
Optional Lemon GlazeMix together 1 cup confectioners sugar (powdered sugar) and 2 to 3 tablespoons of lemon juice. Drizzle over muffins.
- Cupcake Liners