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.
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.
As an added bonus, these almond flour muffins are gluten free, making them suitable for anyone with a gluten intolerance.
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.
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)
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)
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)
Let your muffins rest in the muffin pan for at least 10 minutes before transferring to a cooling rack. Enjoy!
Use blanched, and not almond meal or non blanched for best results.
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.
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.
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.
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.
- 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.
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- 250 grams blanched almond flour approx. 2.5 cups
- ½ cup rolled oats not instant oats
- 1.5 teaspoon baking powder
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees F and grab a nonstick muffin pan that holds 12 muffins. Grease if necessary.
- Add the dry ingredients to a large mixing bowl and whisk together. Set aside. Then add the wet ingredients to a medium bowl and mix thoroughly to get the cashew butter evenly combined.
- Pour the wet mixture into the bowl of dry ingredients and mix until combined. Now gently fold in the blackberries. Use care not to break them.
- Divide the batter among your 12 muffin tins and bake for 22-24 minutes, until a toothpick comes out mostly clean, and the edges of your muffins appear golden.
- Remove from the oven and let rest for at least 10 minutes to completely set, before removing the muffins from the pan.