My lower carbohydrate blackberry muffins pack a punch with fresh blackberries, gluten-free flour mix and a hint of vanilla for an alluring mixture. Enjoy a moist muffin with blackberries for an easy, quick breakfast, or a mid-day snack.

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Why You’ll Love This Keto Blackberry Muffins

This recipe will amaze you because, along with vanilla extract, additional spices bring out the unique flavor of the muffin and make them the best tempered blackberry muffins ever.

Blackberry and blueberry muffins straight out of the oven, warm with puffs of steam, tender in texture, and packed full of deep flavor blackberries and blueberries. Now that’s what I call heaven!

And with my blackberry muffin recipe this dream becomes a reality.

There is a secret for mastering gluten-free blackberry cooking art that everyone is dying to learn – substitution of gluten-based flour with low-carb flour mixture results into lightly airy baked goods. And with just 3g net carbs per muffin, you really can’t beat it!

My gluten-free muffins are also carb-free so they are keto-friendly and are treated as a sweet dessert in dieters. If you have a craving for a muffin, a blackberry muffin is sure to satisfy.

With no added sugar these muffins also make a quick breakfast option that you can carry with.

I am sharing my perfected blackberry muffin recipe along with baking tips serving suggestions and scrumptious variations.

Gluten Free Blackberry Muffins Ingredients

Do you wish to find out how I prepare the blackberry muffins so you can bake them for your friends? Here are some ingredients that are easy, do not require much preparation, and are healthy as well:

Gluten-free flour: Almond flour and coconut flour work well in place of wheat flour. They are endlessly versatile. When combined, both almond and coconut flours provide the same benefits for baking as white flour. Plus, they are both gentle on the carbohydrates.

It’s best practice to combine your flour mixture when baking. For the right outcome in the texture, muffins are supposed to be moist and chewy, unlike the stiffer variants.

Low-carb sweetener: Erythritol is my sugar of choice when sweetening these muffins because it’s a sugar alcohol that isn’t dense in calories additionally it has no carbs.

Perfect for baking, erythritol can be substituted for sugar in 1:1 ratio of measurement.

Any low-carb sweetener can do as long as you know how to alter the measurements in this recipe.

Baking powder, baking soda, salt: To keep these muffins fluffy, traditional baking powder and baking soda are added to act as a leavening agent along with salt.

With some seasoning, all the flavors will come through even more strongly!

Eggs:

To bind our ingredients together we will be using 4 large eggs. Proteins are extremely rich and versatile which makes eggs perfect for any keto meal plan. Plus, they contain low carbs!

Unsweetened almond milk:

Almond milk like other plant-derived milks, makes for an excellent keto-friendly option because it has very few carbs in comparison to regular dairy milk. In this instance we opted for unsweetened almond milk as it helps retain moisture in the batter.

Coconut oil:

To further enrich it with moisture and fat, I have added coconut oil to the muffin batter as well. This is a great ingredient on keto because it is packed with fat. You may replace coconut oil with any type of oil if you do not have any on hand.

Vanilla extract:

Adding vanilla extract provides these muffins with that light, sweet flavor which perfectly complements the blackberries for an effortless blend of flavors.

Fresh blackberries

And the highlight of the recipe is the fresh blackberries! In addition to being packed with antioxidants blackberries are perfect for keto as they are naturally sweet and low in carbs.

You can use fresh or frozen berries in this recipe, however keep in mind that the frozen ones will make messy muffins due to leaking juices.

In my opinion, wild blackberries taste the best!

Baking Tips

Ready to get baking? These easy baking tips will help you make the best tasting blackberry muffins:

To keep your muffin from getting heavy mix the batter until the ingredients have just combined. If you mix the batter too much, it will become dense.

Do not forget to grease the muffin trays or put in paper molds lest the muffins stick to the trays.Your oven may vary but if you’re making muffins for the first time make sure you check on them after the 20-minute mark.

How To Make Keto Blackberry Muffins

These low-carb muffins can easily be prepared in the following steps:

Prep your elements: Preparing the Ingredients The first thing you need to do is turn on your oven and set the temperature to 350°F.

Mix dry ingredients: Combine the Dry Ingredients Start by placing almond flour, coconut flour, erythritol, baking powder, baking soda, and salt into a large bowl. Then, mix it with a whisk until well combined.

Mix and add wet ingredients: Combine the Wet Ingredients Grab a new mixing bowl and put the eggs, almond milk, vanilla extract, and melted coconut oil. Then, whisk all those ingredients for a combined mix. Slowly pour the mixture into your dry ingredients and stir until batter combines well.

Remember! Do not overmix the batter!

Include Blackberries Now incorporate your blackberries into the muffin mix.

Ensure you do it gently to avoid breaking up the berries.

Enjoy your blackberry muffins!

Spoon the prepared batter into the muffin cups making sure that there is equal amounts in all of the 12 cups. If the transfer is difficult you may use ice cream scoops as substitutions!

Now carefully place the tray into the ovean and allow it to bake until done. These muffins will be ready when a toothpick inserted in the middle comes our clean.

After removing the muffins from the oven let them cool a bit before placing them on a wire rack to cool completely. These muffins might be slightly crumbly when warm due to the gluten free flour used to make them.

How To Serve Homemade Blackberry Muffins

These muffins are perfect for a moderately sweet breakfast treat. You can butter a muffin and have it with coffee and it would make a delightful combination.

FAQs

These are the most frequently asked questions concerning my delectable blackberry muffins. Feel free to ask anything else in the comments, and I’ll respond as soon as I can!

Which is better for baking, fresh or frozen berries?

For baking purposes both fresh and frozen berries are useful, albeit with a few differences.

Frozen berries may contain more water, which can cause them to bleed throughout the batter and result in sweetness.

For frozen berries, however it is best to add them straight out of the freezer without thawing.

They may also need a thickening agent to be added for certain baked goods like pies and crumbles. Depending on the region fresh berries are often a hassle to work with due to the short period that they can be harvested and consumed.

How do you make moist blackberry muffins?

Muffins are usually dry, but this recipe can lead you to making muffins with a delightful moist texture. Adding sour cream, buttermilk, oil, or butter helps in making the muffin batter moist which is the secret to yummy muffins.

To make moist muffins follow these additional tips as well:

1. Always remember don’t mix your batter too much. Dense muffins are made when the batter is over-mixed.

2. Over-baking will suck the hydrostatic moisture out and leave you with dry muffins. Avoid this as much as possible.

3. Instead of letting your muffins cool in the pan, take them out to let them cool on a metal grate. Your muffins will continue to bake while drying out, and the longer they stay in the pan the drier they will get.

How many blackberries can you eat on a keto diet?

You can enjoy up to 1 cup of blackberries daily while on keto, as this will give you approximately 6g of net carbs. This is easily below the 50g per day limit of carbs and could be easily tailored to micronutrients your body needs! Adjust according to your macros!