Indulge in the deliciousness of a Gluten-Free Blackberry Muffin made with almond flour! Perfect for those who want to enjoy a scrumptious treat while being mindful of their dietary restrictions. Using almond flour as a base, these muffins are moist, fluffy, and bursting with juicy blackberries.
Not only are they gluten free, but they're also paleo-friendly, low-carb, and keto-friendly.
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If you love blackberries you might also love these Low Carb Blackberry Coconut Bars.
Why you'll love these gluten-free blackberry muffins
- Gluten-Free Goodness: These muffins are made with gluten free flour, making them a perfect choice for those who are gluten intolerant or have celiac disease.
- Bursting with Blackberries: The juicy blackberries in these muffins add a burst of fruity flavor and a healthy dose of antioxidants.
- Sugar Substitute: These sugar free blackberry muffins are sweetened with your favorite sugar substitute, making them a great option for those who need to watch their sugar intake.
- Easy to Make: This easy gluten free recipe is straightforward and simple to follow, making it perfect for even novice bakers.
- Healthy and Delicious: Not only are these muffins gluten-free, but they're also paleo-friendly, low-carb, and keto-friendly. So you can indulge in a guilt-free treat that's both healthy and delicious.
These gluten-free blackberry muffins are a perfect choice for anyone who loves easy gluten free baking. With their burst of fruity flavor, diabetic-friendly sweetening, and healthy ingredients, these gluten-free muffins will surely become a staple in your recipe collection.
You may also like this Low Carb Air Fryer Lemon Blueberry Muffin recipe.
Ingredient Notes
This recipe for gluten-free blackberry muffins uses wholesome ingredients to create a delicious and healthy treat.
- Fresh Blackberries: Using fresh blackberries in this recipe adds a burst of juicy flavor and texture that frozen blackberries simply can't match.
- Almond Flour: The use of gluten-free, low-carb almond flour in this recipe not only makes it suitable for gluten-free and low-carb diets, but also adds a nutty flavor and moist texture to the muffins.
- Sugar Substitute: We used erythritol powdered sweetener as a sugar substitute in this recipe, but feel free to use your preferred sugar-free sweetener. Powdered sweetener is preferred over granular sugar in this recipe as it dissolves more easily and evenly, resulting in a smoother texture and better incorporation into the batter.
- Lemon Juice: The addition of lemon juice in this recipe helps to enhance the flavor of the blackberries and adds a bright, tangy note to the muffins.
- Sour Cream: Sour cream is used in this recipe to add richness and moisture to the muffins, resulting in a tender crumb and irresistible texture.
See the recipe card for a full list of ingredients and quantities.
Steps by step instructions
How to make gluten-free blackberry muffins
STEP 1: Preheat the oven to 350°F
In one bowl whisk together the dry ingredients (almond flour, baking powder, salt and sweetener used), and set aside.
In another large bowl whisk together the wet ingredients (eggs, softened butter, room temperature sour cream, vanilla extract and lemon juice). Then combine the wet and dry ingredients together and mix with a rubber spatula until evenly incorporated.
STEP 2: Gently fold the blackberries into the muffin batter until evenly incorporated. It's ok if some of them burst as the juices will flavor the muffins.
STEP 3: Line a 12-cup muffin pan with muffin liners and then use a large ice cream scoop to scoop the batter into each muffin liner. I used one scoop per muffin and then any remaining batter was evenly distributed.
Optional: top each muffin with one more blackberry.
STEP 5: Bake the muffins at 350F for 30-32 minutes. Allow to completely cool before removing them from the pan or they may fall apart.
Other gluten-free recipes you might enjoy
Recipe tips on making the best muffins
- Don't overmix the batter: Overmixing can cause the muffins to become dense and tough, so be sure to mix just until the ingredients are combined.
- Use fresh blackberries: While frozen blackberries can be used in a pinch, fresh blackberries will give your muffins a brighter, juicier flavor and better texture.
Storage
To store these muffins, allow them to cool completely and then place them in an airtight container at room temperature for up to 2 days.
For longer storage, place them in the refrigerator for up to 1 week or in the freezer for up to 3 months.
If freezing, be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container or resealable bag.
Best way to enjoy these gluten-free muffins
These gluten-free blackberry muffins are best served warm or at room temperature. You can enjoy them on their own as a snack or breakfast, or you can serve them with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
They also pair well with a cup of coffee or tea for a cozy and satisfying treat.
Recipe Variations
Here are some recipe variations for this gluten-free blackberry muffin recipe:
- Blueberry muffins: Substitute fresh blueberries for blackberries for a twist on this classic recipe.
- Streusel topping: Mix together ¼ cup almond flour, ¼ cup chopped pecans, 2 tablespoons melted butter, and 2 tablespoons erythritol sweetener to make a crumbly streusel topping to sprinkle on top of the muffins before baking.
- Chocolate chip muffins: Fold in ½ cup of sugar-free chocolate chips rather than blackberries into the batter for a decadent and delicious twist.
- Raspberry almond muffins: Substitute fresh raspberries for the blackberries and add ½ teaspoon of almond extract to the batter for a fruity and nutty variation.
These are just a few ideas to get you started, so feel free to get creative and experiment with different flavors and ingredients to make these muffins your own.
Frequently asked questions
Yes, you can use frozen blackberries in this recipe. Just be sure to thaw them completely and drain any excess liquid before using them.
Yes, you can substitute a different gluten-free flour blends for the almond flour, but keep in mind that it may affect the texture and flavor of the muffins and may need more or less quantities.
Yes, you can use your preferred sugar-free sweetener in this recipe.
Yes, you can substitute dairy-free alternatives for the sour cream, such as coconut cream or dairy-free yogurt.
This recipe is perfect for those following gluten-free, low carb, keto, and diabetic-friendly diets. With the use of almond flour and erythritol sweetener, these muffins are low in carbs and free of gluten, making them a great choice for those with dietary restrictions.
Gluten-Free Blackberry Muffins
Nutrition
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sweetener sugar substitute
- 2 large eggs
- 4 tablespoon unsalted butter softened
- ½ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups fresh blackberries
Instructions
- Preheat the oven to 350F.
- Combine the dry ingredients in a large bowl with a whisk and set it aside.2 cups almond flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup powdered sweetener sugar substitute
- In another large bowl, combine the wet ingredients together and then combine with the dry ingredients.2 large eggs, 4 tablespoon unsalted butter, ½ cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Fold in the blackberries.2 cups fresh blackberries
- Use an ice cream scoop to scoop into muffin liners in the muffin pan. Optional, top each muffin with a fresh blackberry.
- Bake at 350F for 30-32 minutes. Allow to completely cool before removing from the muffin pan or they may fall apart.
Notes
- Don't overmix the batter: Overmixing can cause the muffins to become dense and tough, so be sure to mix just until the ingredients are combined.
- Use fresh blackberries: While frozen blackberries can be used in a pinch, fresh blackberries will give your muffins a brighter, juicier flavor and better texture.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Linda
I made this today and when I put the ingredients in my calorie calculator I got 175 calories per muffin, not 104 as stated. Being on a calorie-restricted way of eating those 71 calories that were not added would have caused a problem if I didn't check. This recipe is delicious and I will make it over and over again but will use my calculations for calories from now on.
Oscar Chimenti
My calculator gives 104 calories per muffin based on the products I used. Please refer to the note in the recipe card that says: "All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more."
All calories were added in my calculations that I provide in the recipe, glad you enjoyed the muffins.