These Almond Flour Blackberry Muffins are a healthy, delicious snack. Packed with fresh blackberries and totally gluten-free and dairy-free!
Baking with almond flour is one of my favorite tricks for a moist delicious crumb and tons of protein. Muffins work particularly well, so I’m adding this recipe to my Lemony Almond Flour Muffins and my Almond Flour Banana Muffins collection.
Why Make This Recipe
- Deliciously Moist Texture: Say goodbye to dry, chalky muffins. These blackberry almond flour muffins have the perfect crumb.
- So Easy: Only 8 ingredients, and can be made in about 5 minutes of prep time.
- Healthy Snack: Almond flour adds protein and fiber, making these muffins much healthier than muffins with regular all-purpose flour.
- Almond Flour: Almond flour makes these muffins entirely gluten-free, and adds a lightly nutty flavor. Look for blanched almond flour rather than almond meal (see FAQs for why). You can substitute hazelnut flour for a slightly different flavor.
- Blackberries: Try replacing these with other berries—this recipe also works with blueberries or raspberries. Fresh berries are highly recommended—frozen berries will make the muffins soggy.
- Brown Sugar: I prefer light brown sugar in this dish, but dark brown sugar will work as well.
- Eggs: If you are looking for a vegan version of this dish, you could try replacing the eggs with flax eggs, but I have not tested that myself.
🥣 Step-by-Step Instructions
Preheat oven to 350 degrees.
Line a muffin tin with muffin/cupcake liners.
Rinse 1 cup of blackberries and pat dry, then cut each blackberry into halves or thirds, depending on size of berry.
Blend 3 eggs and 1 cup of light brown sugar with mixer for 2 minutes in a large bowl, until mixture has lightened and thickened.
Blend in 1 teaspoon vanilla extract.
Whisk together 4 cups of almond flour (lightly packed), 1 teaspoon baking soda, ½ teaspoon baking power, and ½ teaspoon salt in another bowl.
Stir into liquid ingredients. Batter will be thick. Stir in chopped blackberries.
Scoop into lined muffin tin.
Bake for 18-21 minutes, or until a toothpick inserted into the middle of a muffin comes up almost clean. Muffins will be lightly browned on top.
Best eaten the day you make them, but you can leave out at cool room temperature for 48 hours. You can also keep in an airtight container, but that tends to make the tops a little sticky. We recommend keeping them out of a container for 24 hours, then storing in an airtight container for up to another 2 days. Believe it or not, the almond flour will keep the muffins nice and moist!
🧐 Recipe FAQs for Almond Flour Blackberry Muffins
These terms are both used to mean finely ground almonds. However, most almond flour products are made by finely grinding blanched almonds (skinless almonds), while some almond meal products are made by finely grinding almonds with their skins. Also, almond meal can be a coarser grind than almond flour. For those reasons, I generally prefer almond flour over almond meal when baking.
Yes, these muffins freeze well. Wait for them to cool completely before putting in a freezer-safe ziploc bag. Store in the freezer for up to 3 months. To defrost, just remove from the freezer and let them sit out at room temperature.
Almond flour, since it is made just from raw almonds, is quite healthy for you. Almonds are low in carbs and high in fiber, protein, manganese, magnesium, and Vitamin E. They are also high in omega-3 fatty acids. Adding almond flour to a recipe adds fat, which adds richness to a recipe and can extend the shelf life of your baked goods.
Yes! Since almond flour is expensive both to buy and to make, you should definitely freeze any leftovers for your next batch if you don’t anticipate using it again for a month or more. According to Bob’s Red Mill, you can even freeze almond flour for 4-5 months after its sell by date, as long as you keep it in an airtight container. Almond flour (and other nut flours) can turn rancid more quickly than traditional flour. That said, if you go through almond flour relatively quickly (within a month or so, and before the expiration date), you can keep almond flour in a cool, dry place.
👩🍳 Expert Tips
This recipe makes 11 blackberry muffins with a lovely dome on top. You can stretch the batter into 12 muffins, but they will be much flatter on top. For that reason, we prefer to pack the muffin cups pretty well with batter and let them rise. The batter in this recipe is quite thick. We like to use an ice cream scoop to fill the muffin cups. Almost a full scoop is the perfect amount.
You can cut the berries into smaller pieces if you’d like, but they will break apart more and make more of a blackberry batter rather than plain muffin batter with blackberry chunks.
Note that almond flour can be hard to measure. We recommend filling your measuring cup using the spoon and level method, or by weighing the almond flour. If you scoop and pack the almond flour into a cup, your muffins will be very dense.
Looking to serve these at a breakfast or brunch spread? These healthy blackberry muffins would be a fantastic gluten-free option. See my Breakfast archive for ideas for other recipes you might pair with these muffins. Maybe this Ham and Cheese Frittata or these Cherry Danishes with Puff Pastry?
Ever wondered about making your own almond flour? This is easy to do with a food processor. Just blitz blanched almonds in a food processor until they are finely ground. Stop as soon as you see the texture you want—if you grind for too long, your almond flour can turn into almond butter.
Other Almond Flour Recipes
I have lots of baked goods in my Dessert recipes archive, but if you are specifically looking for gluten-free options, here are some favorites:
If you try this gluten-free blackberry muffin recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me.
📖 Recipe Card
- 1 cup blackberries (125 grams)
- 3 large eggs
- 1 cup light brown sugar (164 grams)
- 1 teaspoon vanilla extract
- 4 cups almond flour (340 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 350 degrees.
- Line a muffin tin with muffin/cupcake liners.
- Rinse blackberries and pat dry, then cut each blackberry into halves or thirds, depending on size of berry.
- Blend eggs and sugar with mixer for 2 minutes in a large bowl, until mixture has lightened and thickened.
- Blend in vanilla extract.
- Whisk together almond flour, baking soda, baking power, and salt in another bowl, then stir into liquid ingredients.
- Stir in chopped blackberries.
- Scoop into lined muffin tin.
- Bake for 18-21 minutes, or until a toothpick inserted into the middle of a muffin comes up almost clean. Muffins will be lightly browned on top.
Best eaten the day you make them, but you can leave out at cool room temperature for 48 hours. You can also keep in an airtight container, but that tends to make the tops a little sticky. We recommend keeping them out of a container for 24 hours, then storing in an airtight container for up to another 2 days. Believe it or not, the almond flour will keep the muffins nice and moist! These muffins will freeze well too.
Note that this recipe makes 11 muffins with a lovely dome on top. You can stretch the batter into 12 muffins, but they will be much flatter on top. For that reason, we prefer to pack the muffin cups pretty well with batter and let them rise.
Make sure to not pack your almond flour too tightly—use the spoon and level method if you can. Too much almond flour will make the muffins very dense.
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Nutrition Information:Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 51mgSodium: 257mgCarbohydrates: 27gFiber: 6gSugar: 19gProtein: 11g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.