Gluten-Free Almond Flour Blackberry Muffins Recipe

Gluten-Free Blackberry Muffins are the perfect pastry to bake for almond and berry lovers.

Our easy Gluten-Free Blackberry Muffin recipe is prepared with a moist batter made of almond flour and cornstarch. Fold in fresh berries and top with slivered almonds for a delightfully juicy and crunchy morning snack.

You can prepare this homemade Almond Flour Blackberry Muffins recipe at home in less than 40 minutes. Your family will love waking up on a Saturday or Sunday morning to be greeted by the sweet perfume of lemon, almonds and berries wafting out of the oven.

Enjoy hot, steaming muffins on their own or slathered with ricotta, greek yogurt, cream cheese, mascarpone or soft butter!

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Save this Gluten-Free Almond Flour Blackberry Muffins recipe to Pinterest!
Save this Gluten-Free Almond Flour Blackberry Muffins recipe to Pinterest!

What Are Gluten-Free Blackberry Muffins?

During the summer months in Canada berries grow wild on the side of the road throughout cottage country.

Berry muffins are a popular baked good often enjoyed at breakfast in July and August, when local blueberries, raspberries, strawberries and blackberries are in season.

I grew up enjoying Blackberry Muffins as an easy grab-and-go breakfast. Many gluten-free bakers have adopted family recipes to accomodate food sensitivities or specialty diets. Gluten free baking is a staple for the celiac community as well as the growing number of people who have adopted gluten-free diets by choice.

Some of my friends and family are on gluten-free diets so I tinkered with the recipe and substituted a mixture of almond flour and cornstarch to create a fluffy and moist muffin.

This Gluten-Free Blackberry Muffin recipe is celiac friendly, featuring juicy fresh blackberries, sweet honey, floral vanilla extract, zesty lemon and crunchy slivered almonds.

Traditional Gluten-Free Blackberry Muffins recipe ingredients.
Traditional Gluten-Free Blackberry Muffins recipe ingredients.

Types of Gluten Free Flour

If it’s your first time gluten free baking you may not be familiar with the variety of flours you can use when baking muffins, cookies and squares.

Gluten Free baking requires the use of processed foods that are free of traditional whole wheat flour, often used to make bread like sourdough.

This GF Blackberry Muffins recipe uses two gluten free flours: cornstarch and almond flour.

Other gluten free flours you might want to substitute or use when baking at home include: Buckwheat Flour, Sorghum Flour, Amaranth Flour, Arrowroot Flour, Brown Rice Flour, Teff Flour, Corn Flour, Chickpea Flour, Coconut Flour, Tapioca Flour and Cassava Flour.

You May Also Enjoy These Gluten Free Recipe…

Our Gluten-Free Blackberry Muffins recipe features almond flour and cornstarch.
Our Gluten-Free Blackberry Muffins recipe features almond flour and cornstarch.

My Family Loves Almond Flour Blackberry Muffins

One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.

My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.

Once you learn to master a standard muffin batter recipe it’s easy to substitute seasonal ingredients to enjoy these crowd-pleasing baked treats all year long.

We often use fresh citrus like lemon juice in muffin recipes as the acidity helps the baking soda or baking powder leaven the muffins so they bloom in the oven.

My family likes to bake Almond Flour Blackberry Muffins when gluten-free friends and family are visiting. We make them most often in the summer months when local blackberries are in season.

Love baking muffins for your family? Check out our healthy muffins for kids list and favourite vegan & vegetarian muffin recipes!

Top each muffin cup with slivered almonds before baking.
Top each muffin cup with slivered almonds before baking.

Gluten-Free Blackberry Muffins Recipe Health Benefits

Our easy Almond Flour Blackberry Muffins are packed full of healthy ingredients!

Containing more protein, fibre, vitamin E and calcium that other nuts, almonds may reduce the risk of heart disease, keep your bones healthy,  and help your body absorb essential nutrients. 

A rich source of phytochemicals and vitamin C, lemons help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.

Consuming dairy provides health benefits — especially improved bone health. Dairy provides nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.

Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.

Blackberries protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. Packed with vitamins, fibre, and particularly high levels of antioxidants.

Gluten-Free Blackberry Muffins Photo Image.
Gluten-Free Blackberry Muffins Photo Image.

Gluten-Free Blackberry Muffins Recipe Baking Tips

If you’re looking to prepare muffins on a whim and are missing a few ingredients at home don’t worry! Here are some of our favourite baking tips and tricks.

  • I like to flavour these gluten-free muffins with vanilla, honey, lemon and almonds. Almonds pair particularly well with the sweet and acidic flavour of blackberries.
  • Add additional almond flavour by sprinkling the batter of each muffin cup with slivered almonds before baking in the oven. It creates a lovely crunchy topping that makes the muffins really eye-catching.
  • I’ve used honey in this recipe as a sweetener but you can use maple syrup if you prefer.
  • We’ve used canola oil in this recipe as it is an affordable flavourless cooking oil. You can substitute with another vegetable oil if you prefer.
  • We’ve used Bob’s Red Mill Almond Flour in this recipe but you can prepare your own homemade ground almonds if you prefer.
  • We suggest using 1%, 2% or homo milk in this recipe. You can substitute a dairy-free alternative if you prefer. Almond milk would make the best sense of course!
  • We suggest using fresh blackberries when possible. If you have to use frozen blackberries ensure you add them directly from the freezer into the mixing bowl, just before putting the batter into muffin cups. This will help avoid having the thawed blackberry juice discolour the muffin batter.
  • The one tip I give all muffin making beginners is to avoid over-mixing the batter as it can make the texture tough like a hockey puck rather than the desired light and fluffy.
  • For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed dry ingredients. The most important rule to muffin making: when mixing, less is more!
Almond Flour Blackberry Muffins are fluffy and moist gluten free pastries.
Almond Flour Blackberry Muffins are fluffy and moist gluten free pastries.

How to Store Leftover Muffins 

Keep in a tightly sealed container at room temperature for 48 hours, or store in the fridge for up to 3-4 days.

Past 4 days you’ll want to freeze any leftover muffins. I like to store them in a sealed ziplock bag or freezer friendly container for up to 2-3 months.

If you live in a high humidity environment, I recommend refrigerating your muffins after baking to ensure they don’t get mouldy.

You May Also Enjoy These Muffin Recipes…

Let muffins rest on a cool rack before serving.
Let muffins rest on a cool rack before serving.

Best Muffin Tools & Equipment

Before making a batch of homemade Gluten-Free Blackberry Muffins make sure your kitchen is outfitted with essential bakers tools.

  • Mixing Bowl Set: It’s important to have a set of durable mixing bowls. We love stainless steel mixing bowls with a good grip. When making muffins you’ll typically need a large mixing bowl to sift your dry ingredients into, and a medium or small mixing bowl to beat your wet ingredients.
  • Measuring Cups: Ensure you have a set of measuring cups with a flat top rather than a spout, so you can easily use a knife to level off your dry ingredients like flour and sugar.
  • Measuring Spoons: We love these durable stainless steel measuring spoons that will help you accurately measure spices, baking soda and baking powder.
  • Whisk: This stainless steel whisk has a great grip and is helpful when beating eggs into other wet ingredients.
  • Sieve: It’s essential to have this tool in your kitchen so you can ensure all your dry ingredients are separated and don’t clump in the wet batter.
  • Bakers Scale: Use this digital scale to weigh flour and other ingredients that require a weight measurement.
  • Spatula: We love this rubber spatula as it also acts as a spoon so you can easily drop batter into each greased muffin cup.
  • Muffin Tins: We only use silicone muffin tins as they allow you to easily remove baked muffins from the tin with minimal baking spray required.
  • Baking Spray: Ensure your cupboards are stocked with baking spray so your muffins don’t get stubborn and refuse to slide out of the pan.
  • Cooling Rack: A sturdy cooling rack is a must to ensure your muffins cool without falling apart or getting soggy. They need breathing space to let out the steam before storing.
  • Storage Containers: We love doubling our muffin recipes so we have leftovers to store in the fridge or freezer to enjoy later.
Now you're an expert on how to make healthy Gluten-Free Almond Flour Blackberry Muffins!
Now you’re an expert on how to make healthy Gluten-Free Almond Flour Blackberry Muffins!

How To Make Gluten-Free Blackberry Muffins (RECIPE VIDEO)

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5 from 2 votes

Gluten-Free Almond Flour Blackberry Muffins

How to make gluten-free blackberry muffins. Our easy recipe features almond flour and cornstarch with plump blackberries and slivered almonds.
Servings: 12
Calories: 132kcal


  • 2 3/4 cup Almond Flour
  • 1/4 cup Cornstarch or Tapioca Starch
  • 1 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1/4 cup Canola Oil
  • 1/4 cup Honey
  • 1/4 cup Milk
  • 1 tbsp Lemon Juice
  • 2 tsp Vanilla Extract
  • 3 Eggs
  • 1 cup Blackberries
  • 1/4 cup Slivered Almonds


  • Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  • In a mixing bowl combine almond flour, cornstarch, baking soda and salt; set aside.
  • In large bowl whisk together oil, honey, milk, vanilla and lemon juice. Add in eggs – whisk until combined.
  • Add dry ingredients to bowl of wet, and as mixture comes together, fold in blackberries.
  • Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more blackberries and almond slices as a crunchy topping.
  • Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean.
  • Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack.


Calories: 132kcal | Carbohydrates: 11.2g | Protein: 3.1g | Fat: 8.8g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Potassium: 58mg | Fiber: 1.4g | Sugar: 7g | Calcium: 30mg | Iron: 1mg

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