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Gluten-Free Blackberry Muffins Recipe (with Video)

Gluten-free, Added sugar, Soy-free
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By
paleoglutenfreeguy

Discover our Gluten-Free Blackberry Muffins Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 15min | Cook 24min

Ingredients

Recipe
- 2 c Superfine blanched almond flour, not almond meal
- 0.5 c Arrowroot flour/starch
- 1.5 tsp Baking soda
- 0.5 tsp fine sea salt
- 4 Large eggs, room temperature
- 0.5 c Honey
- 1 tbsp Lemon juice, plus the zest of 1 medium lemon, zest the lemon first, then cut in half for the juice
- 1 tsp Vanilla extract
- 1 c Blackberries, chopped into blueberry-sized pieces
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Directions

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!

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