Gluten free Blackberry Muffins

4.75 from 4 votes

Gluten free Blackberry Muffins

These gluten free blackberry muffins are supremely soft and tender with fresh blackberries buried inside and a coating of crunchy almond streusel on top. They're great for breakfast or a snack and are made with healthier ingredients like almond flour and maple syrup!

Prep Time15

Cook Time28

Total Time43

Course: Muffins

Cuisine: American

Keyword: Almond Flour Blackberry Muffins, gluten free blackberry muffins

Servings: Muffins

Calories: 283kcal

Author: Ansley Beutler

Ingredients

For the muffins

2 eggs
¼ cup maple syrup sub honey or agave
2 tablespoon coconut oil melted, or any other oil
3 tablespoon almond milk or any type of milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cup almond flour see notes for substitute
⅓ cup tapioca flour or arrowroot starch
2 teaspoon baking powder
½ teaspoon baking soda
1 cups blackberries halved

For the streusel

⅓ cup almond flour
2 tablespoon sugar
2 tablespoon butter cold and cut into pieces
⅓ cup slivered almonds

Instructions

Preheat oven to 350 F. In a large bowl, mix together the eggs, maple syrup, coconut oil, almond milk, apple cider vinegar, vanilla extract, and almond extract until well combined.
2 eggs, ¼ cup maple syrup, 2 tablespoon coconut oil, 3 tablespoon almond milk, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract, ½ teaspoon almond extract
Fold in the almond flour, tapioca flour, baking powder, and baking soda until the four is 90% combined.
2 cup almond flour, ⅓ cup tapioca flour, 2 teaspoon baking powder, ½ teaspoon baking soda
Add the blackberries and fold a few more times to distribute. Set the bowl aside.
1 cups blackberries
In a separate bowl, mix together the almond flour and sugar. Add the cold butter pieces and press into the flour mixture with the back of a fork or using your hands. Continue to work the butter into the flour until most of the flour is incorporated into the butter. Add the slivered almonds and work into the butter a few times.
⅓ cup almond flour, 2 tablespoon sugar, 2 tablespoon butter, ⅓ cup slivered almonds
Line a muffin pan with liners and scoop the muffin batter into each liner, filling it almost all the way to the top. Sprinkle the almond streusel over top of each muffin and bake in the preheated oven for 28 - 32 minutes until golden brown on top. Let the muffins cool slightly for no more than 5 minutes before transferring them to a cooling rack. This is important! Don’t leave the muffins in the hot pan for too long or you will end up with soggy and wet muffin bottoms.

Notes

Flour substitute : You can substitute both the almond flour and tapioca flour with 2 cups of all purpose flour or gluten free 1:1 flour.

Dairy free : Use dairy free butter or coconut oil in the streusel to make these muffins dairy free too.

Nutrition