Gluten Free Blackberry Muffins (Keto Recipe)

My low-carb blackberry muffins are made with juicy blackberries, gluten-free flour mix, and just a touch of vanilla for an additive concoction. Enjoy a perfectly moist blackberry muffin for a quick, easy breakfast or midday snack.

Why you’ll love this keto blackberry muffins recipe

Picture this – warm muffins straight from the oven, stuffed with fresh blackberries for a burst of flavor in every bite. Now that’s what I call heaven!

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

I’ve mastered the art of gluten-free blackberry muffins, using a low-carb flour mixture that gives baked goods a light and fluffy texture. And with just 3g net carbs per muffin, you really can’t beat it!

My blackberry muffins are sugar-free, deliciously sweet, and perfect for keto dieters. Whenever you’re craving a little something sweet, a blackberry muffin is sure to satisfy.

These muffins also make a quick breakfast option that you can grab on the go.

In this post, I’m sharing my perfected blackberry muffin recipe along with baking tips, serving suggestions, and scrumptious variations.

Note: For more yummy breakfast ideas, check out all of my Keto Low-Carb Breakfast Ideas!

Ingredients in gluten free blackberry muffins

Wondering how I make my delicious blackberry muffins? Here are simple, low-carb ingredients that make up this recipe:

Gluten-free flour

Almond flour and coconut flour both make great alternatives to traditional wheat flour. When combined, they act similarly to white flour, providing a pleasant texture and a low carb count!

When baking, it’s best to mix your flour to improve overall texture – we’re going for moist and chewy, not dense.

Low-carb sweetener

To sweeten these muffins, I’ve chosen to use erythritol. This is a sugar alcohol with a low calorie and carb count.

It’s great for baking because you can substitute nearly 1:1 for sugar in your favorite recipes.

You can, however, use any of your favorite low-carb sweeteners or whatever you have on hand in this recipe. Just make sure to get the substitution proportions right!

Baking powder, baking soda, salt

Traditional baking additives, baking powder, and baking soda are used to leaven these muffins. This keeps them light and fluffy.

A bit of salt helps enhance all of the flavors!

Eggs

To bind our ingredients, this recipe calls for 4 large eggs. Eggs are a great keto food because they’re high in protein, low in carbs, and super versatile.

Unsweetened almond milk

While most milk contains a high carb count, plant-based milk, like almond milk, is a great keto alternative.

This recipe uses unsweetened almond milk to bring moisture to our batter.

Coconut oil

For additional moisture and great fat content, I’ve included coconut oil in this muffin batter. Coconut oil is a high-fat ingredient that keto macros love.

If necessary, you can substitute coconut oil for any neutral vegetable oil you have on hand.

Vanilla extract

A bit of vanilla extract gives these muffins a classic baked-good flavor. It pairs well with the blackberries for a truly delicious combination.

Fresh blackberries

The star of the show – fresh blackberries!

Blackberries are a good keto fruit with a low-carb count and natural sweetness. You can use fresh or frozen berries in this recipe, though frozen berries may bleed and create messy-looking muffins.

In my opinion, wild blackberries taste the best!

Baking tips

Ready to get baking? Follow these simple baking tips to achieve the tastiest blackberry muffins:

Mix just until all ingredients are combined to keep your cake light. Over-mixing causes dense muffins!
Always grease your muffin tin or use paper liners to prevent sticking.
The first time you make these muffins, check them at the 20-minute mark. Each oven will bake differently.

How to make keto blackberry muffins

Making these low-carb muffins is super easy. Here’s how to get the job done:

Prep your elements

First things first – you’ll need to preheat the oven to 350°F.

Then, add muffin liners to your muffin pan to prevent any sticking. If you’d like, you can grease your pan instead.

Mix dry ingredients

Now, add almond flour, coconut flour, erythritol, baking powder, baking soda, and salt to a large bowl. Whisk your flour mixture until everything is well combined.

Mix and add wet ingredients

Next, grab a new mixing bowl and whisk together the eggs, almond milk, vanilla extract, and melted coconut oil.

Add your wet mixture to your dry ingredients, stirring until you have a well-combined batter.

Resist the urge to overmix!

Fold in blackberries

Now, gently fold your fresh blackberries into your muffin batter.

tossing fresh blackberries sugar and flour

A gentle touch is necessary so that you don’t break up your blackberries.

combining fresh blackberries with muffin batter

Divide, bake, and enjoy your blackberry muffins!

Scoop your finished batter into the prepared muffin cups, dividing evenly among 12 cups. You can use an ice cream scoop for easy transfer!

adding blackberry muffin batter to cupcake lined muffin tin

Next, pop your tray into the oven and bake until done. You’ll know these muffins are ready when you insert a toothpick into the center, and it comes out clean!

Before removing the muffins from the pan, allow them to cool for a few minutes, then move them to a wire rack to continue cooling.

While warm, these muffins can be a little crumbly because of their gluten-free flour.

How to serve homemade blackberry muffins

These muffins provide a light and sweet breakfast option. I suggest buttering a muffin and pairing it with your favorite morning coffee.

Some of my favorites include my keto iced coffee, keto bulletproof coffee, or bulletproof tea.

You can also enjoy one as an afternoon snack with a sweet drink like my keto salted caramel mocha, keto cookie butter latte, or keto chai tea.

For dessert, enjoy these keto muffins with blackberries (fresh, of course), whipping cream, and a healthy scoop of vanilla almond milk ice cream.

Muffin variations

This blackberry muffin recipe is super easy to customize in any way you’d like! From new extracts to fruit substitutions, the options are unlimited.

blackberry muffin topped with fresh blackberry

Here are a few of my recommendations:

Substitute coconut oil for melted butter or sour cream for a range of flavors while keeping the fat content high.
Use frozen blackberries instead of fresh ones when blackberries aren’t in season. Fresh or frozen blackberries – they all taste delicious!
Try a bit of almond extract in your batter for a nutty, warm addition.
Citrus lovers can include lemon juice and lemon zest in their muffin batter. Orange zest is another fresh option!

FAQs

Here are the most asked questions about my delicious blackberry muffin recipe. If you have any more questions, please leave them for me in the comments down below!

Are fresh or frozen berries better for baking?

Both fresh and frozen berries are great for baking, though each comes with its own subtleties.

Frozen berries tend to be sweeter than fresh, though they also contain more water. This means they can run in a batter, causing bleeding throughout.

For best results, add and bake the berries from frozen, not allowing them to thaw ahead of time.

They also might require a thickening agent in baked goods like pies or crumbles.

Fresh berries can be easier to bake with, though they’re only in season a short time of the year, depending on where you live.

If you know their quirks, fresh and frozen berries are equally good to bake with.

How do you make moist blackberry muffins?

The trick to moist muffins is their high-fat content. Batter additions like sour cream, buttermilk, oil, and butter provide a wonderfully moist texture.

Other tips for ensuring moist muffins include:

1. Don’t overmix your batter! This will create a dense muffin.
2. Avoid over-baking, as it will suck up some of the moisture.
3. Remove your muffins from their tin before they’ve cooled completely, allowing them to finish cooling on a metal crack. They will continue to bake (and dry out!) the longer they are in the pan.

What berries are keto-friendly?

Put simply, all of them! Blackberries, strawberries, and raspberries all contain a low carb count and can be enjoyed on a keto diet in moderation.

Blueberries are also keto-friendly, though they do have a slightly higher carb count, so they should be enjoyed in small amounts.

For more information, read my post on Are Blueberries Keto-Friendly?

How many blackberries can you eat on a keto diet?

A cup of blackberries contains 6g net carbs. This serving size should be easy to fit into your daily carb limit of under 50g per day. Adjust your serving size based on your diet and micronutrient needs!

Love this keto blackberry muffins recipe? Try these!

If you like these homemade blackberry muffins, you’re going to LOVE my other low-carb muffin recipes. Start with some of these:

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Gluten Free Blackberry Muffins (Keto Recipe)

Prep Time:10 minutes

Cook Time:20 minutes

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

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Instructions

Preheat your oven to 350°F (175°C). Line a muffin pan with 12 muffin liners.
In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until well combined.
Gently fold in the fresh blackberries.
Divide the batter evenly among the 12 muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Additional Info

Net Carbs:
7
g

|

% Carbs:
17
%

|

% Protein:
12.1
%

|

% Fat:
70.9
%

|

SmartPoints:
6

Values

Array
(
    [calories] => 156
    [carbohydrates] => 10
    [protein] => 5
    [fat] => 13
    [saturated_fat] => 5
    [polyunsaturated_fat] => 0.4
    [monounsaturated_fat] => 1
    [trans_fat] => 0.01
    [cholesterol] => 55
    [sodium] => 165
    [potassium] => 40
    [fiber] => 3
    [sugar] => 1
    [vitamin_a] => 105
    [vitamin_c] => 3
    [calcium] => 69
    [iron] => 1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

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