Gluten-Free Blackberry Muffins (Paleo)

Dairy-free blackberry muffins in a towel-lined bowl next to a spatula with raw batter on it.

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Gluten-Free Blackberry Muffins (Paleo)

These Gluten-Free Blackberry Muffins are a fun and healthy treat! Light and fluffy almond flour muffins are packed with juicy berries for a great snack, breakfast or brunch. And they're also dairy-free, refined sugar-free and Paleo.

Prep Time15

Cook Time24

Total Time39

Course: Snack

Cuisine: American

Servings: muffins

Calories: 196kcal

Author: Don Baiocchi

Ingredients

2 cups superfine blanched almond flour not almond meal
½ cup arrowroot flour/starch
1½ teaspoons baking soda
½ teaspoon fine sea salt
4 large eggs room temperature
½ cup honey
1 tablespoon lemon juice, plus the zest of 1 medium lemon zest the lemon first, then cut in half for the juice
1 teaspoon vanilla extract
1 cup blackberries chopped into blueberry-sized pieces

Instructions

Heat the oven to 350°.
Line a muffin pan with muffin cups.
In a large bowl, whisk the almond flour (sifting it through a sieve if it's lumpy), arrowroot, baking soda and salt.
In a medium bowl, whisk the eggs, lemon juice, lemon zest, honey and vanilla.
Pour the wet ingredients into the dry ingredients and stir with a spatula until combined (you shouldn't see any more dry almond flour).
Gently fold in the blackberries until evenly distributed throughout the batter. It's okay if some of the juice oozes into the batter, just try not to smash the blackberries.
Add ¼ cup-sized scoop of batter to each muffin cup.
Bake for 22-24 minutes, until the tops are golden brown and a toothpick comes out without any wet batter clinging to it (but it could be stained with blackberry juice). Let cool (on a cooling rack, if using) until room temperature, then enjoy!

Notes

Substitutions

You can use tapioca flour/starch in place of the arrowroot.

You can use orange or lime zest and juice in place of the lemon zest/juice.

You can use raspberries in place of the blackberries.

You can use blueberries in place of the blackberries. Because they're smaller, use only ¾ cup.

You can use maple syrup in place of the honey, but it might have a more distinct flavor than honey.

Make ahead

You can store the muffins at room temperature for up to 3 days or in the fridge for up to 5 days.

Freezer instructions

Once they've cooled to room temperature, you can wrap each muffin individually in plastic wrap. Then place them in a freezer-safe container. You can store them in the freezer for up to 3 months. Thaw overnight in the fridge.

Nutrition