Gluten-Free Blackberry Muffins

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Gluten-Free Blackberry Muffins fresh out of the oven will leave your senses on overdrive wanting just one more muffin. It is packed with blackberries and topped with homemade from scratch blackberry jam and lemon sugar. These decadent muffins are wonderful for breakfast or as a dessert. Not only are they Gluten-Free they are also vegan, dairy-free, grain-free, and refined sugar-free full of decadent flavor.

These muffins are made with Cassava flour as well as almond flavor. Additionally, these are the perfect accompaniment with a warm cup of coffee. Not only will they warm your belly they will also satisfy your sweet tooth. By the way, did I tell you that they are slightly sweet and slightly tart from the lemon vanilla sugar?

In fact, one of my favorite berries is blackberries. Because they are my favorite, I often end up purchasing them at Costco. Since baking and cooking is my hobby I, therefore, have been trying to figure out what to make with them. At any rate, I love muffins. Why not turn the muffin up a notch and make them a little more decadent. Therefore, I decided to add a little topping to the muffins. While it takes a little more time to make the jam it adds so much flavor making the effort worth it.

Nevertheless, these muffins can still be made without the jam they will just not be as decadent but will still be yummy.

Notes:

Incidentally, I wanted to recreate a muffin I had years ago in Jackson Hole, Wy. at a little hole in the wall restaurant. Gluten-Free Blackberry Muffins is my version of what I remember.

Indeed this recipe uses monk fruit sweetener also known as luo han guo. It is believed that Buddhist monk found the monk fruit and therefore it is named after the monks. 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. If you can’t find monk fruit sweetener here is a link. Incredibly it has zero calories and a low GI (glycemic index).

Yacon Syrup is another refined sugar and incredibly 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. Cassava Flour is grain-free, gluten-free, and vegan. 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 fact, the secret ingredient is Balsamic Vinegar.

Gluten-Free Blackberry Muffins

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 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

• 2 tsp powdered vanilla monk fruit sweetener find the recipe on my blog
• 2 tbsp  monk fruit sweetener
• 1/2 tsp lemon zest

Stir the two together and set aside to top the 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:

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 boiling water together set aside.

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, baking powder and stir together.

Smash 1/4 cup of the blackberries and return to the bowl of 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, balsamic vinegar, blackberry extract stir all the liquids together. 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. Take the homemade blackberry jam and place a little over a tsp of the 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. Then, 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. Makes approximately 18 muffins.

Gluten-Free Blackberry Muffins

Gluten-Free Blackberry Muffins are vegan with from scratch blackberry jam. Refined sugar-free, grain-free, and dairy-free too. For breakfast or dessert. 

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Prep Time 20 mins

Cook Time 20 mins

Cooling Time 5 mins

Total Time 40 mins

Course Breakfast

Cuisine American

Servings 18 muffins

Calories 83 kcal

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
• 1/2 cup cassava flour
• 1 1/2 cup almond flour
• 2 1/2 tsp baking powder
• 1 tsp vanilla
• 1/2 cup water
• 1/2 tsp balsamic vinegar

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.
  
• 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.
  

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. 
• 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, baking powder and stir together. 
• Smash 1/4 cup of the blackberries and return to the bowl of 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, balsamic vinegar, blackberry extract stir all the liquids together. 
• 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. 

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.

Keyword Muffins