Almond Blackberry Gluten-Free Muffin

Almond Blackberry Gluten-free muffin
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I’m not that taken with most gluten-free baked goods I try. They tend to be dry, and are filled with highly processed grains. That’s why I’ve been experimenting to make my own, because I do love a muffin. After much trial and error, I created one that disappears out of my kitchen (actually out of the pan!), in under an hour! Suffice to say they are a huge hit with the family. My Almond Blackberry Gluten-Free muffins are so moist, fruity and satisfying that you’ll be unable to tolerate a coffee shop muffin from now on.


Almond Blackberry Gluten-Free Muffin


2 cups almond meal

3/4 cup old-fashioned oats, ground in blender so that flakes are partially ground up, but not like dust.

1/2 tsp baking soda

1 tsp baking powder

A tiny pinch of sea salt

2 eggs, beaten (or an egg replacement, such as Neat, equivalent).

1/2 cup of maple or Yacon syrup (If you are diabetic, you might want to go with the yacon – it’s expensive, but a healthy treat if you can manage it.) If you can’t find Yacon, and you need to avoid sugar, use Erythritol.

1/3 cup coconut oil (melted)

1 tsp vanilla extract

1 cup organic blackberries (or blueberries) – frozen fine.



Pre-heat oven to 350 degrees F.

Yields approx 8-10 muffins

  1. Add your dry ingredients to bowl or stand mixer and mix to combine.
  2. Add the remaining ingredients, and beat well.
  3. Spoon batter into muffin cups.
  4. Place in oven, and bake for 20 – 25 minutes or until toothpick comes out clean.

They store really well in an airtight bag or container for up to 3 days.



Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.