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Hi, it’s Ari again from Ari’s Menu. I’m so excited to be sharing these wonderful and healthy Blackberry Almond Meal Muffins with y’all this month.
Can we talk about muffins for a second? I have to say that I’m usually not a fan. Let’s be honest, they are usually a cupcake without frosting that we somehow call “breakfast”. And really, who wants to eat a cupcake with no frosting???
However, always one to get behind baked goods, I like my cupcakes to be cupcakes, and my muffins to be, well…not dessert.
Berries are coming back into season here in Arizona, and I am taking full advantage. I’m not necessarily the type to eat them straight from the container, but I LOVE them in baked goods. Blackberries are my very favorite with their distinct sweetness and bold flavor.
These Blackberry Almond Meal muffins could totally be your breakfast. They are packed with protein from the almond meal, stuffed to the brim with ripe berries, and only slightly sweet. They are soft and fluffy in a way you would never expect from almond meal muffins, and they disappear in about 4 seconds.
{Wendy here: I’m so excited to give these a try! They are naturally gluten free and vegan. Score for me and you too! I know you will love these too even if you don’t have any special dietary needs. Almond meal is so yummy and healthy. Make sure you head over to Ari’s Menu to check all her other great recipes with a healthy twist. I just love her site and I know you will too…besides her photography make you want to lick your screen! Haha}
Blackberry Almond Meal Muffins
These gluten-free almond meal muffins could totally be your breakfast. They are packed with protein from the almond meal, stuffed to the brim with ripe berries, and only slightly sweet.
Ingredients
- 2 cups almond meal
- 3 tbsp corn starch
- 3/4 tsp baking powder
- dash salt
- 3/4 cup unsweetened almond milk
- 1/4 cup honey or agave
- 1/3 cup orange juice
- 1 tsp vanilla extract
- 1 cup fresh blackberries, chopped (preferably organic)
Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside.
- In a large bowl, whisk together almond meal, corn starch, baking powder and salt. Stir in almond milk, honey/agave, orange juice and extracts until combined. Fold in blackberries.
- Fill muffin tins about 2/3 full. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 150Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 45mgCarbohydrates: 14gFiber: 3gSugar: 8gProtein: 4g
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These look wonderful, thank you for sharing. Where might I find the nutritional info, please?
Hi, I was wondering if I could use frozen berries instead of fresh berries? Thanks,
Awdur
Hi Awdur, yes you could use frozen berries..just let them thaw a little before and dry them off well otherwise there would be too much liquid. ~wendy
I have blackberry bushes in my yard. They aren’t ripe yet but I know what I will be making with some of them 🙂
I am a fan of muffins and cupcakes:) all kinds:) and these look great too, I wouldn’t refuse
Great to see Ari here! I love her take on muffins. I much prefer cupcakes too, lol. These do look great though!
I have plans to make these soon…they sound amazing!
I’m looking for more gluten-free baked goodies, and this is definitely one I will try!
Yes, this will be a great gf muffin to try! Easy and no special flours to buy!
I love muffins of any kind and these sound scrumptious. Thanks for sharing.