Almond Flour Blackberry Muffins

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Introduction

You’ll love these tender, grain-free muffins bursting with juicy blackberries. They offer a perfect blend of nutty almond flour and bright lemon flavor, making them a satisfying breakfast or snack. Their lightly sweet glaze adds the perfect finishing touch.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 muffins

Ingredients

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 cup coconut oil (melted)
• 1/2 cup coconut milk
• 4 eggs
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 1 cup blackberries (fresh or frozen)
• ½ cup powdered sweetener
• 2 tbsp coconut milk
• 1 tbsp coconut oil
• 1 tsp vanilla or lemon extract
• 2 tsp water

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 8 parchment paper liners or grease the cups well.
2. In a medium bowl, whisk together the almond flour and baking powder.
3. In a separate large bowl, combine the Joy Filled Eats Sweetener, melted coconut oil, coconut milk, eggs, vanilla, and lemon extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined and no dry flour remains.
5. Gently fold in the blackberries.
6. Divide the batter evenly among the 8 prepared muffin cups.
7. Bake for 30-35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. To make the glaze, whisk together the powdered sweetener, coconut milk, coconut oil, vanilla or lemon extract, and water in a small bowl until smooth. Drizzle over the cooled muffins.

Variations

• Slightly Jammy: Press a few extra blackberries into the top of each muffin cup before baking for a more concentrated berry flavor.
• Double Lemon: Use lemon extract for both the muffin batter and the glaze to create an extra citrusy profile.
• Crunchy Top: Sprinkle the batter with a little extra powdered sweetener or a few sliced almonds before baking for a textured finish.
• Mini Muffins: Bake as mini muffins for a bite-sized treat; adjust the baking time to about 18-22 minutes.

Tips for Success

• Ensure your coconut oil is fully melted and cooled slightly before mixing to ensure proper incorporation.
• Let the muffins cool completely before glazing so the glaze sets nicely on top.
• Fill any empty muffin cups in your tin with a little water to promote even baking and prevent warping.

Storage & Reheating

Store unglazed muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. The glazed muffins are best stored in the fridge. To reheat, warm briefly in a microwave or toaster oven until just warmed through.

FAQ

Can I use a different sweetener?

Yes. The recipe notes mention alternatives for Joy Filled Eats Sweetener. For the batter, use a granulated sweetener that measures like sugar. For the glaze, ensure you use a powdered version.

Why do my muffins sometimes sink?

This can happen if the batter is undermixed (dry flour pockets), or if the oven temperature is too low. Ensure your baking powder is fresh and your oven is properly preheated.

Can I make these without the glaze?

Absolutely. The muffins are delicious on their own, and omitting the glaze makes them less sweet, perfect for a simple breakfast.

My batter seems very thick, is that normal?

Yes, almond flour batter is typically thicker than traditional wheat flour batter. This helps support the blackberries and creates a moist, dense muffin.

Can I use another berry?

You can substitute the blackberries with raspberries, chopped strawberries, or blueberries using the same quantity.

Are these muffins keto-friendly?

Yes, if you use a keto-approved sweetener like the one specified, this recipe is suitable for a keto diet.