Gluten-Free Blackberry Muffins these warm fruit-filled treats are perfect for breakfast or as a snack. Each muffin is packed with blackberries. Not to mention, the scent of freshly baked goods is bound to get your tastebuds anticipating a bite. Indeed, they are a perfect addition to any brunch. Consequently, your family and friends will not be able to get enough of them. Additionally, these are the perfect accompaniment to a warm cup of coffee. As a result, not only will they warm your belly they will also satisfy your sweet tooth. In fact, one of my favorite berries is blackberries. In short, each heavenly bite is packed with blackberries. Nevertheless, no one will believe they are vegan. 
Gluten-Free Blackberry Muffins
Additionally, these are the perfect accompaniment to a warm cup of coffee. As a result, not only will they warm your belly they will also satisfy your sweet tooth. In fact, one of my favorite berries is blackberries.
Needless to say, the Blackberries at the Farmer’s Markets have been huge this year. Hence, I had to cut several of the berries in half. Without a doubt, summertime is my favorite time of year. As a result, I was tempted to bake fruit-filled goods.
Incidentally, I wanted to recreate a muffin I had years ago in Jackson Hole, Wy. at a little hole-in-the-wall restaurant. In a word, just imagine a lemon-glazed muffin fresh from the oven. In other words, these muffins are a hit out of the ballpark.
Ingredient Information:
Indeed this recipe uses monk fruit sweetener also known as luo han guo. Buddhist monks discovered it and name it. Consequently, it has been used for centuries in China and is sweeter than white sugar. As always please do your own research on this product to see if it is, in fact, something you want to add to your pantry.
In fact, Yacon Syrup is was used by the Incans. (1) According to experts, Yacon Syrup helps to control Cholesterol levels (2), Aids in improved digestion, (4), and helps to regulate blood sugar (5). Yacon can be purchased here. Check out my blog on Cassava Flour Information. Cassava can be purchased here.
To tell the truth, I have a secret ingredient that makes the flavor of the Blackberry pop. In any case, the secret ingredient is Balsamic Vinegar.
Gluten-Free Blackberry Muffins
Gluten-Free Blackberry Muffin Jam
- 1 tsp yacon syrup
- 1 1/4 cup blackberries
- 1/4 cup water
Directions:
First, combine the blackberries, yacon syrup, and water over medium heat on the stove. Second, cook the berries until they are easy to smash. Stir until the mixture is thick and the berries are smashed and the berries are reduced to about 1/3 cup for about 6 minutes. Set pan aside and allow to cool.
Lemon Vanilla Sugar
- 2 tsp powdered vanilla monk fruit sweetener find the recipe on my blog
- 2 tbsp monk fruit sweetener
- 1/2 tsp lemon zest
First, stir the two together and set them aside. To top muffins with.
Gluten-Free Blackberry Muffins Batter:
- 2 tbsp flax meal
- 6 tbsp boiling water
- 1 1/4 cup coconut milk
- 1 tbsp freshly squeezed lemon juice
- 1 1/4 cup blackberries
- 1/2 cup cassava
- 1 1/2 cup almond flour
- 2 1/2 tsp baking powder
- 1 tsp pure vanilla
- 1/2 cup water
- 1/2 tsp balsamic vinegar
Directions:
First, preheat the oven to 400. Second, place paper wrappers in a muffin tin or oil the muffin tin. Third, combine flaxseed and boiling water together. Next, set aside. Finally, in a separate bowl combine coconut milk and freshly squeezed lemon juice and set aside to create buttermilk. Next, in a large bowl combine cassava flour, almond flour, and baking powder and stir together. Additionally, combine the flaxseed mixture, coconut milk, vanilla, water, balsamic vinegar, and blackberry extract to stir all the liquids together. Next, pour the liquids into the flour mixture and stir until well combined. Finally, fold the blackberries into the muffins leaving the batter lumpy fill the muffin wrappers with the batter. 
Once you have all the batter used up. Top each muffin with 1 tsp of blackberry jam. Lastly, sprinkle the lemon sugar on top of each muffin. Place muffins into the oven and bake for 15 -20 minutes. Rotate the muffins halfway through the baking time. Remove from the oven and allow to cool slightly. Transfer to a wire rack and allow to cool for 5 minutes. Makes approximately 18 muffins. If desired top with a lemon glaze.
Vegan Lemon Cream Cheese Glaze
Ingredients:
- 2 oz of room-temperature vegan cream cheese (Kite Hill)
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 3 1/2 tbsp powdered monkfruit sweetener
Directions:
First, stir and blend the cream cheese until smooth. Second, stir in lemon juice, lemon zest, and monkfruit sweetener. Third, warm the glaze up in the microwave for 15 seconds. Lastly, drizzle over all the muffins. To decorate add a blackberry and a sprig of mint.
Gluten-Free Blackberry Muffins
Equipment
Ingredients
Blackberry Muffin Jam
- 1 cup blackberries
- 1 tsp yacon syrup
- 1/4 tsp water
Lemon Vanilla Sugar Topping
- 2 tsp powdered vanilla monk fruit sweetener find the recipe on my blog
- 2 tbsp monk fruit sweetener
- 1/2 tsp lemon zest
Blackberry Muffin Batter
- 2 tbsp flax seed meal
- 6 tbsp boiling water
- 1 1/4 cup unsweetened canned coconut milk
- 1 tbsp lemon juice
- 1 1/4 cup blackberries
- 1 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup cassava flour
- 2 1/2 tsp baking powder
- 1 tsp vanilla
- 1/2 cup water
- 1/2 tsp balsamic vinegar
Vegan Lemon Cream Cheese Glaze
- 2 oz room temperature vegan cream cheese Such as Kite Hill
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 3 tbsp powdered monkfruit sweetener
Instructions
Blackberry Muffin Jam
- First, combine the blackberries, yacon syrup, and water over medium heat on the stove. Set pan aside and allow to cool.1 cup blackberries, 1 tsp yacon syrup, 1/4 tsp water
- Second, cook the berries until they are easy to smash.
- Stir until mixture is thick and the berries are smashed and berries are reduced to about 1/3 cup about 6 minutes.
- Set pan aside and allow to cool.
Lemon Vanilla Sugar Topping
- Stir the two together and set aside to top the muffins with.2 tbsp monk fruit sweetener, 1/2 tsp lemon zest, 2 tsp powdered vanilla monk fruit sweetener
Blackberry Muffin Batter
- Preheat oven to 400.
- Place paper wrappers in a muffin tin or oil the muffin tin.
- First, In a small bowl place, the flaxseed meal and water together set aside.2 tbsp flax seed meal, 6 tbsp boiling water
- In a separate bowl combine coconut milk and freshly squeezed lemon juice and set aside to create buttermilk.1 1/4 cup unsweetened canned coconut milk, 1 tbsp lemon juice
- Next, in a large bowl combine cassava flour, almond flour, baking powder and stir together.1/2 cup cassava flour, 1 1/2 cup almond flour, 2 1/2 tsp baking powder
- Smash 1/4 cup of the blackberries and return to the bowl of blackberries.1 1/4 cup blackberries
- Remove 2 tbsp flour mixture and combine with the Blackberries.
- Stir the blackberries together with the flour mixture so that the berries don’t all settle to the bottom of the batter.
- Finally, combine the flaxseed mixture, coconut milk, vanilla, water, and balsamic vinegar,and stir all the liquids together.1 tsp vanilla, 1/2 tsp balsamic vinegar, 1/2 cup water
- Pour the liquids into the flour mixture and stir until well combined.
- Next, fold the blackberries into the muffins leaving batter lumpy.
- Additionally, fill the muffin wrappers with batter.
- Once you have all the batter used up place approximately a tsp of jam on top of each muffin.
- Lastly, sprinkle the lemon sugar on top of each muffin.
- Place muffins into the oven and bake 15 -20 minutes.
- Halfway through the baking time turn the muffin pan around so that the muffins are baked evenly.
- Remove from the oven and allow to cool slightly. Transfer to a wire rack and allow to cool for 5 minutes.
Vegan Lemon Cream Cheese Glaze
- First, stir and blend the cream cheese until smooth.2 oz room temperature vegan cream cheese, 2 tsp lemon zest, 3 tbsp powdered monkfruit sweetener, 1 tbsp fresh lemon juice
- Second, stir in lemon juice, lemon zest, and monkfruit sweetener.
- Third, warm the glaze up in the microwave for 15 seconds.
- Lastly, drizzle over all the muffins.
- To decorate add a blackberry and a sprig of mint.
Makes approximately 18 muffins.
Notes
| Nutrition Facts | |
|---|---|
| Servings 18.0 | |
| Amount Per Serving | |
| Calories 83 | |
| % Daily Value * | |
| Total Fat 5 g | 8 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 12 mg | 1 % |
| Potassium 40 mg | 1 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 3 g | 11 % |
| Sugars 2 g | |
| Protein 2 g | 5 % |
| Vitamin A | 2 % |
| Vitamin C | 12 % |
| Calcium | 6 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Oh my goodness……….I think I need to have you come to my house and teach me how to do what you do! 🙂
Thank you so much for the compliment. I truly believe its a gift from God. Inspiration just comes and I go along with it. I hope you are having a fabulous and blessed day!
I completely agree with you! everything you post looks heavenly! 🙂
Thank you so much. I am just glad that I am able to help others who are on a similar diet. Food should not only look yummy but taste yummy too!
Have a wonderful night!
you are a blessing! 🙂
Miss Wendi, you are a huge blessing to me. Thanks for taking the time to lift me up. You always seem to do it when I need it the most. So thank you!
It is truly my pleasure! 🙂