Easy Blackberry Muffins (Almond Flour)
Developed and tested by Robyn Conley Downs
on Aug 15, 2022 (last updated May 11, 2026) 
Sweet, tender, and lemon scented, these easy gluten free blackberry muffins are packed with juicy blackberries and makes for the perfect sweet treat anytime. Perfect for breakfast or a snack on-the-go and easy clean up because they’re made in just one bowl!
5 star review
“Absolutely delicious and loved the combo flavor of blackberries and lemon!!”
– Angie
My Favorite Almond Flour Blackberry Muffins
I’m so happy to share these easy blackberry muffins! I created them as a way to use up fresh summer blackberries in a simple, naturally gluten-free muffin that comes together in one bowl. Almond flour and oat flour work together for the perfect crumb (almond flour brings tenderness and a slightly nutty richness, while oat flour adds structure and lightness). A little lemon zest brightens the whole thing without overpowering the berries.
The key to keeping these muffins from getting soggy is a very gentle handling of the blackberries! Fresh berries are easier to fold in without breaking compared to frozen, but if you’re using frozen, don’t thaw them first. Toss them in a tablespoon of flour before folding into the batter to keep them suspended throughout the muffin instead of sinking to the bottom.
These muffins are perfect for breakfast, snacks, or freezing for later. They keep at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months. And if you love this lemon-berry combination, my blackberry lemon loaf takes the same flavors into quick bread form, and my lemon blueberry muffins follow a similar one-bowl approach with juicy blueberries instead!
Testing Tips for Oat Flour Blackberry Muffins
- Don’t overmix once the berries are in! Beyond making the muffins tough, stirring breaks the berries and bleeds purple-red color through the entire batter (the muffins still taste good but look murky inside).
- Test for doneness at the edge of the muffin, not the center. Blackberries hold moisture and can leave a toothpick wet even when the muffin is fully cooked, so insert the toothpick about halfway between the edge and the center, avoiding any visible berries. Clean toothpick = done.
- Bake right after mixing, since almond flour batter doesn’t sit well. Unlike wheat flour batters that can rest, almond flour continues absorbing liquid the longer the batter sits, which results in denser, drier muffins. Get the muffins in the oven within 5 minutes of finishing the batter for the best rise and texture!
Easy Blackberry Muffins (Almond Flour)
Ingredients
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup whole unsweetened Greek yogurt
- ¼ cup avocado oil, or other neutral flavored oil
- 1 tsp vanilla extract
- 2 cups super fine blanched almond flour
- 1 cup gluten free oat flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Zest and juice from 1 lemon
- 1 ½ cups fresh, halved blackberries
Equipment
Instructions
- Heat the oven to 350F.
- Grease a 12-cup muffin pan, or line with silicone or paper liners.
- In a large bowl, whisk together the eggs, maple syrup, yogurt, oil, and vanilla extract until smooth.
- Add the almond flour, oat flour, sugar, baking powder, baking soda, salt, lemon zest and lemon juice. Stir until well incorporated.
- Pour in the blackberries and gently fold in until just combined. The batter will be stiff, so be careful not to break the berries up into the batter.
- Using a cookie scoop or large tablespoon, scoop the batter evenly into the muffin pan.
- Bake for 18-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
Notes
- Nutrition information calculated using traditional Greek yogurt, avocado oil, and cane sugar.
Can you freeze these muffins?
Yes, these muffins freeze very well! Make sure they are cooled completely, then place in a freezer safe bag, make sure to remove as much air as possible, then freeze for up to 3 months. I hope you enjoy!
These are a crowd pleaser!! Swapped coconut sugar instead of regular sugar. They came out perfectly without the typical gluten free crumbly result I often get. Love the oat/almond flour combo. The lemon zest really makes this! Definitely the best gluten free muffins I’ve ever made, and will have this on rotation as everyone loved them!
Ariel, yay, so happy to hear you enjoyed these, and thanks for the note on swapping coconut sugar for regular, I know others will appreciate it! Thanks so much for taking the time to leave a review, too!
Delicious and versatile — I’ve made these muffins twice. The second time we didn’t have blackberries so I tried blueberries, and they turned out great!
Yay, Kelli, so happy to hear you enjoyed these, and great to know they work with blueberries, too! Thanks so much for leaving a review!
Is it measure for measure when replacing sugar with honey or maple syrup?
Also, I have gluten free all purpose flour, will this alter the recipe? And is it measure for measure as well?
Hi Michelle, subbing out the liquid sweetener for sugar and 1:1 gf flour will definitely alter this recipe significantly. I haven’t tested it with either, so I can’t be sure about the results. If you give it a try, tough, let us know how it turns out!
This has become my go- to muffin recipe! I love it! It’s also easy to make little substitutions to change things up if I don’t have all the right ingredients or want to use other berries.
Kathy, yay, so happy to hear this has become a go-to for you. Thanks so much for leaving a review!
These are excellent! I used fresh raspberries and a lime (it’s what we had) and everyone in our family loved these! I made with oat flour so they’re school friendly but can’t wait to try with almond flour as well. Usually I just make muffins for my kids (saves so much money on individually packed snacks!), but I keep snagging them too! Definitely adding this to our mix of easy recipes!
Woohoo, so happy to hear you enjoyed these muffins, Hailey, and that you were able to adapt them to use what you had on hand. Thanks so much for leaving a review!
Absolutely delicious and loved the combo flavor of blackberries and lemon!!
Angie, so happy to hear you enjoyed these muffins, and I agree, that combo is one of my favs, too. Thanks for leaving a review!
Being Vegan, I subbed 1/2 Cup applesauce for the Eggs, and did not include the coconut sugar, as I thought the blackberries would provide enough sweetness. Glad you mentioned that the dough was thick, had to really be careful mixing in the berries so they wouldn’t break up. Turned out awesome!
Lisa, great idea to swap in applesauce for eggs. Thanks for sharing your tips and for leaving a review!