Gluten-Free Blackberry Muffins
Irresistible Gluten-Free Blackberry Muffins! Made with almond flour and natural sweeteners, these muffins are a low carb and diabetic-friendly alternative to traditional muffins.
Servings: 12 muffins
Calories: 104kcal
Cost: $8
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup brown sweetener swerve or monkfruit
- 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 brown sweetener
- 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. (See video)
Video
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.
Nutrition
Serving: 1muffin | Calories: 104kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Sodium: 121mg | Fiber: 2g | Sugar: 2g
