Almond Flour Blackberry Muffins

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Introduction

These tender and flavorful muffins prove that a grain-free treat can be every bit as delicious. You get a perfectly moist crumb from the almond flour, a bright hint of citrus, and juicy pops of blackberry in every bite. The optional drizzle adds a final touch of sweetness that makes them feel truly special.

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 liners or grease it well.
2. In a large bowl, whisk together the almond flour and baking powder.
3. In a separate medium bowl, combine the Joy Filled Eats Sweetener, melted coconut oil, coconut milk, eggs, vanilla, and lemon extract. Whisk until smooth.
4. Divide the batter evenly among the 8 prepared muffin cups.
5. Bake for 30-35 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
7. For the optional drizzle: Whisk together the powdered sweetener, coconut milk, coconut oil, vanilla or lemon extract, and water until smooth. Drizzle over the cooled muffins before serving.

Variations

• Lemon Blueberry Twist: Swap the lemon extract for vanilla in the batter, and use blueberries instead of blackberries.
• Citrus Glaze: Use the lemon extract option for the drizzle to create a more intense citrus glaze.
• Crunchy Top: Before baking, sprinkle the muffin tops with a little extra almond flour and a pinch of granulated sweetener for a textured crust.
• Mini Muffins: Bake the batter in a mini muffin tin for about 18-20 minutes to create perfect two-bite treats.

Tips for Success

• For the best rise, ensure your baking powder is fresh.
• If using frozen blackberries, keep them frozen until you fold them in to prevent the batter from turning purple and becoming too wet.
• Allow the coconut oil to cool slightly after melting so it doesn’t cook the eggs when combined.
• Let the muffins cool completely before adding the drizzle to prevent it from melting off.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in a toaster oven or conventional oven at 300°F for 5-10 minutes to restore freshness.

FAQ

Can I use a different sweetener?

Yes, you can use a granulated sugar-free sweetener that measures like sugar in the batter. For the glaze, ensure you use a powdered/powdered-style sweetener.

My batter seems very thick, is that correct?

Yes, almond flour batter is typically thicker than traditional wheat flour batter. This helps support the weight of the berries.

Can I make this dairy-free?

This recipe is already dairy-free as written, using coconut milk and coconut oil.

Do I have to use the lemon extract?

No, you can omit it and use 1 ½ teaspoons of vanilla powder (use half this amount if you prefer less rich vanilla flavor) total, but the lemon adds a lovely bright note that complements the blackberries.

Why did my muffins sink in the middle?

This can happen if the batter was overmixed, if the oven temperature was too low, or if they were underbaked. Use the toothpick test to ensure they are fully cooked.

Can I use muffin liners?

Absolutely. Parchment liners are recommended as they prevent sticking best with almond flour recipes.