Almond Flour Blackberry Muffins This Healthy Kitchen

Name: Almond Flour Blackberry Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 250 grams blanched almond flour (approx. 2.5 cups); 1/2 cup rolled oats (not instant oats); 1.5 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 cup unsweetened applesauce; 1/2 cup cashew butter; 1/3 cup maple syrup; 1/3 cup almond milk (or plant milk of choice); 1 teaspoon pure vanilla extract; 1 cup fresh blackberries

Super moist and flavourful almond flour blackberry muffins with a delicious flavour and delicate crumb. You’ll love how simple these are to prepare, making a fabulous breakfast, snack or dessert.

Cooling rack with blackberry muffins on top.

You are going to LOVE these muffins!

They’re simple to whip up.
Incredibly moist, flavourful and delicious.
Lightly sweetened, perfect for breakfast or a healthier dessert.
Made using wholesome ingredients, so they’re totally guilt free.

Just like my almond peanut butter cookies and banana almond muffins, the almond flour does an amazing job of adding moisture to this dessert, all without oil.

As an added bonus, these almond flour muffins are gluten free, making them suitable for anyone with a gluten intolerance.

Plate with whole blackberry muffin and one cut in half with insides facing up.

How to make them

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Gather your ingredients. I recommend fresh blackberries over frozen.

Ingredients to make muffins scattered in prep bowls on grey deck.

Add the dry ingredients to a large mixing bowl and whisk together. Set aside. (photos 1-2)

Now add the wet ingredients to a small or medium sized bowl and mix well. Make sure to really get that cashew butter mixed into the other ingredients. (photos 3-4)

Mixing bowl with dry ingredients mixed together and then wet ingredients mixed together in another bowl.

Pour the wet mixture into the bowl of dry ingredients and mix until combined. (photos 5-6)

Then gently fold in the blackberries using care, not to break them. (photo 7)

Mixing bowl with muffin batter and blackberries added on top.

Divide the mixture between 12 muffin tins and bake in your preheated oven until a toothpick comes out mostly clean and the edges are nicely golden. (photos 8-9)

Blackberry muffins in muffin pan before and after baking.

Let your muffins rest in the muffin pan for at least 10 minutes before transferring to a cooling rack. Enjoy!

Cooling rack with 12 blackberry muffins on top and blackberries on the side.

Common Questions

Which almond flour should I use?

Use blanched, and not almond meal or non blanched for best results.

Where can I buy almond flour?

I buy a big bag at Costco which I find to be the best deal. However, you may also find it in the health food section of your grocery store, or a natural health food store.

What can I use instead of cashew butter?

If you don’t have cashew butter on hand, you may sub for almond butter or tahini with similar results. Peanut butter will also work, but will alter the overall flavour.

Can I make these nut free?

These muffins have not been tested without the almond flour, but if you’d like a fruit filled nut free muffin, you may try these raspberry muffins instead and sub for blackberries, if preferred.

Storage

Keep your cooled vegan blackberry muffins at room temperature in a sealed container for 2-3 days. Or store in the refrigerator to keep longer.

You may also freeze your muffins in an air tight, freezer safe container for up to 3 months.

Expert Tips

For accuracy, it’s best to weigh your flour. But if you don’t have a kitchen scale, use 2.5 cups, and spoon and level the flour into your measuring cup.
Make sure your baking powder is fresh and still active. Baking powder that has been opened in your pantry for 6+ months will start to lose its effectiveness.
Use fresh blackberries rather than frozen. Frozen blackberries may bleed into your batter turning it purple and adds extra liquid.
Be gentle when folding in the blackberries to prevent them from breaking into your batter.
Give your muffins enough time to cool in the pan, before transferring them. Almond flour desserts can be softer and delicate so it’s easiest to remove them once slightly cooled.