Gluten-Free Blackberry Muffins Recipe

These Gluten-Free Blackberry Muffins are the perfect treat for anyone on a gluten-free or low-carb diet. Made with almond flour and coconut flour, these muffins are soft, moist, and naturally sweetened with agave syrup and coconut sugar. Packed with fresh blackberries (and optional blueberries), this muffin recipe is both healthy and delicious. Ideal for breakfast, snacks, or even dessert, these muffins are quick and easy to make, ensuring a perfect start to your day.

Ingredients

Wet Ingredients:

• 3 tablespoons avocado oil
• 1 tablespoon Costabile orange olive oil (use code 15GOLDENGK for 15% off)
• 3 eggs (room temperature)
• ¼ cup agave syrup
• 1 teaspoon vanilla extract

Dry Ingredients:

• 2 ¼ cups almond flour
• 1 teaspoon coconut flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons coconut sugar

Fruit:

• ¾ cup blackberries
• ¼ cup blueberries (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with nine cupcake liners and set aside.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and coconut sugar. Set aside.
3. Prepare Wet Ingredients: In a large bowl, whisk together the avocado oil, orange olive oil, eggs, agave syrup, and vanilla extract until completely combined.
4. Combine Wet and Dry Ingredients: Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold everything together until just combined, being careful not to overmix.
5. Add Fruit: Gently fold the blackberries into the muffin batter, and add blueberries if desired.
6. Portion and Bake: Using a 2-inch scoop, portion the batter into the prepared muffin pan. Bake for 20-24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool for about 10 minutes in the pan before transferring them to a cooling rack to finish cooling.

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Why You’ll Love This Recipe

• Gluten-Free and Nutritious: Made with almond flour and coconut flour, these muffins are perfect for those following a gluten-free or low-carb diet.
• Natural Sweetness: Sweetened with agave syrup and coconut sugar, these muffins offer a delicious, lower-glycemic sweetness compared to traditional sugar.
• Fresh and Fruity: The combination of blackberries and blueberries adds natural fruit sweetness and antioxidants.
• Easy to Make: With simple ingredients and easy steps, you can enjoy these muffins in less than 30 minutes.
• Perfect for Any Occasion: Whether for breakfast, a snack, or a treat for special gatherings, these muffins are a versatile and delicious option.

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Tips

• Room Temperature Ingredients: Make sure the eggs and wet ingredients are at room temperature before mixing. This ensures a smoother batter and better texture.
• Don’t Overmix the Batter: Overmixing can make the muffins dense. Stir until just combined to keep them light and fluffy.
• Check for Doneness: Insert a toothpick into the center of the muffins; if it comes out clean, they’re done.
• Cool Before Storing: Let the muffins cool before storing to prevent moisture buildup that can make them soggy.

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Variations and Substitutions

• Different Fruits: You can substitute the blackberries and blueberries with other fruits such as raspberries, strawberries, or even diced apples for a different flavor.
• Nuts and Seeds: Add chopped walnuts or chia seeds for added texture and nutrition.
• Sweetener Swap: If you prefer a different sweetener, you can substitute the agave syrup with maple syrup or honey.

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FAQs

• Can I use frozen berries? Yes! Frozen berries work well, but make sure to fold them in gently to avoid them breaking and turning the batter purple.
• Can I use a different flour? Unfortunately, almond flour and coconut flour are unique in their properties, so swapping with regular flour may alter the texture. If you’re not gluten-free, you can try using all-purpose flour in place of the almond flour.
• How long can I store these muffins? These muffins will stay fresh for up to 3 days at room temperature in an airtight container or up to 1 week if refrigerated.
• Can I freeze these muffins? Yes, they freeze well. Place the cooled muffins in a freezer-safe bag or container for up to 3 months. Reheat in the microwave or oven.

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Serving

Serve these Gluten-Free Blackberry Muffins as a breakfast treat with coffee or tea. They also make a perfect afternoon snack or a light dessert after dinner. For extra indulgence, serve with a dollop of dairy-free yogurt or a drizzle of honey.

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Suggestions

• Add Toppings: Top your muffins with a sprinkle of cinnamon sugar or chopped nuts for extra flavor and crunch.
• Pair with Smoothies: These muffins are delicious paired with a fresh smoothie for a nutritious, filling breakfast.