Gluten-Free Blackberry Muffins Recipe (with Video)

Preparation
1. Heat the oven to 350°.
2. Line a muffin pan with muffin cups.
Preparing the Dry Ingredients
1. In a large bowl, whisk the almond flour (sifting it through a sieve if it's lumpy), arrowroot, baking soda and salt.
Preparing the Wet Ingredients
1. In a medium bowl, whisk the eggs, lemon juice, lemon zest, honey and vanilla.
Mixing the Ingredients
1. Pour the wet ingredients into the dry ingredients and stir with a spatula until combined (you shouldn't see any more dry almond flour).
2. Gently fold in the blackberries until evenly distributed throughout the batter. It's okay if some of the juice oozes into the batter, just try not to smash the blackberries.
Adding the Batter to the Muffin Cups
1. Add ¼ cup-sized scoop of batter to each muffin cup.
Baking
1. Bake for 22-24 minutes, until the tops are golden brown and a toothpick comes out without any wet batter clinging to it (but it could be stained with blackberry juice).
Final Step
1. Let cool (on a cooling rack, if using) until room temperature, then enjoy!