Lemon Blackberry Muffins
 
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Cook time
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Simple muffins with the delicious combo of lemon and berries! Topped with an easy berry butter and are free of gluten, dairy, and eggs, with a refined sugar free option!
Author:
Recipe type: Breakfast, Gluten-Free, Vegan, Snack
Serves: 12–14
Ingredients
Lemon Blackberry Muffins: (gluten-free version below)
  • 1 cup almond milk or other milk of choice
  • 1 tablespoon lemon juice
  • 2 cups unbleached all-purpose flour
  • ⅔ cup coconut sugar or pure cane sugar
  • zest of 1–2 lemons (I use two lemons)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup avocado oil or other neutral tasting cooking oil
  • 1½ cup blackberries, divided (can sub with blueberries or raspberries)
Gluten-Free Lemon Blackberry Muffins:
  • 1 cup almond milk or other milk of choice
  • 1 tablespoon lemon juice
  • 1⅓ cups gluten-free all-purpose flour blend
  • ⅔ cup super fine almond flour
  • ⅔ cup coconut sugar or pure cane sugar
  • zest of 1–2 lemons (I use two lemons)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup avocado oil or other neutral tasting cooking oil
  • 1½ cup blackberries, divided (can sub with blueberries or raspberries)
Berry Butter: (optional)
  • ½ cup unsalted butter or dairy-free butter, softened
  • ¼ cup blackberries or other berry of choice
  • 1–2 tablespoons honey, coconut nectar, or maple syrup (use more or less, to taste)
Instructions
  1. Preheat oven to 375º. Line a 12-count muffin tin with paper liners and set aside. This recipe may make a few more than 12 muffins.
  2. In a medium bowl, roughly mash half of the blackberries, just enough to break up any large chunks. Set aside.
  3. Combine milk and lemon juice in a small glass dish and also set aside.
  4. Blend together dry ingredients in a large mixing bowl—flour(s), sugar, baking powder, baking soda, salt, and lemon zest. Mix in sour milk, and oil, stirring until smooth.
  5. Fold in mashed blackberries, but don't overly mix. Fill paper liners ⅔ full, then top each cup with 1–2 of the reserved whole berries.
  6. Place pan into the preheated oven and bake for 20–25 minutes, until the center of each muffin is set. Serve warm muffins with berry butter. Makes 12–14 muffins.
Berry Butter:
  1. In a medium bowl, blend together softened butter, berries, and sweetener. Add additional sweetener or berries, if desired. Store leftovers in an airtight container in the fridge and use within 2–3 days.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/lemon-blackberry-muffins/