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    Home » Recipes » Desserts

    Almond Flour Blackberry Muffins

    Published: Jul 30, 2021 · Modified: Aug 25, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    169 shares
    JUMP TO RECIPE

    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

    1. 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.
    2. 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.
    3. Use fresh blackberries rather than frozen. Frozen blackberries may bleed into your batter turning it purple and adds extra liquid.
    4. Be gentle when folding in the blackberries to prevent them from breaking into your batter.
    5. 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.

    You may also like these!

    • Almond flour cookies in a stack with top one cut in half.
      Vegan Almond Flour Cookies
    • Slice of chocolate zucchini bread in plate with strawberries and blueberries beside it.
      Healthy Chocolate Zucchini Bread [Oil Free]
    • vegan raspberry muffins with white glaze on cooling rack
      Vegan Raspberry Muffins [Oil Free]
    • Slice of toast on plate with almond butter on top and knife with almond butter on it.
      How to Make Almond Butter

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Cooling rack with blackberry muffins on top.

    Almond Flour Blackberry Muffins

    Super moist and flavourful almond flour blackberry muffins with a delicious flavour and delicate crumb.
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 32 minutes minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 12 Muffins
    Calories: 229kcal
    Author: Rosa

    Ingredients

    Dry Ingredients

    • 250 grams blanched almond flour approx. 2.5 cups
    • ½ cup rolled oats not instant oats
    • 1.5 teaspoon baking powder
    • 1 teaspoon cinnamon

    Wet Ingredients

    • ½ cup unsweetened applesauce
    • ½ cup cashew butter
    • ⅓ cup maple syrup
    • ⅓ cup almond milk or plant milk of choice
    • 1 teaspoon pure vanilla extract
    • 1 cup fresh blackberries
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    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.
    Blanched almond flour works best, so don’t sub for almond meal or non blanched flour.
    Make sure your baking powder is fresh and still active. Baking powder that has been open 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.
    Leftovers keep at room temperature for 2-3 days, refrigerated for 5-6 days, or freeze for up to 3 months.

      Nutrition

      Calories: 229kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 65mg | Potassium: 119mg | Fiber: 4g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
      169 shares

      Reader Interactions

      Comments

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      1. Joanne

        February 04, 2023 at 10:59 am

        5 stars
        These muffins were awesome, I did use frozen raspberries that I defrosted in the microwave and doubled the recipe I have had many requests to make again. I also use my silicone muffin liners that work great.

        Absolutely delicious, just like all your recipes that I have tried.

        Reply
        • Rosa

          February 06, 2023 at 8:29 am

          I’m thrilled you enjoyed these and our other recipes Joanne. Thanks very much for sharing your review with us. 🙂

          Reply
      2. Sofia Graf

        July 22, 2022 at 12:34 pm

        5 stars
        Thanks, Rosa, for sharing the recipe for Almond Flour Blackberry Muffins. I have gone through it, and as it is a baking recipe, I wish to add ghee in the baking process to make the muffins deliciously flavorsome. Ghee is a healthy butter substitute, offers high smoke points, and all allergy risk-free. May I use ghee for this recipe?
        https://milkio.co.nz/butter-substitute/

        Reply
        • Rosa

          July 24, 2022 at 9:53 am

          Hi Sofia, I haven’t used ghee in baking so really can’t say how it would work as a sub. Let me know if you decide to experiment. 🙂

          Reply
      3. Heather

        May 27, 2022 at 9:33 pm

        5 stars
        So good!!! 😋🤤😋🤤 I opted to add the blackberries after I had put the batter into my silicone muffin liners so i wouldn’t break them. Really wish I had made a double batch.😁

        Reply
        • Rosa

          May 28, 2022 at 10:19 am

          Yay! Thrilled you enjoyed Heather. 🙂

          Reply
      4. Sue

        September 14, 2021 at 11:15 am

        5 stars
        These are delicious! So glad I made a double batch. Thanks Rosa.

        Reply
        • Rosa

          September 14, 2021 at 7:47 pm

          Yay! Thrilled you enjoyed Sue.

          Reply
      5. Gerri

        August 01, 2021 at 11:08 pm

        Can this be made with 1/4c almond butter, & 3/4c applesauce? Looks delicious!😋

        Reply
        • Rosa

          August 02, 2021 at 7:06 pm

          Hi Gerri, I haven’t tried that specifically, but it may work. Let us know if you try it that way.

          Reply

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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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      169 shares