The Spunky Coconut's Gluten Free Blackberry Lemon Muffins

Gluten Free Blackberry Lemon Muffins

  • 60 gram butter (dairy or non-dairy)
  • 170 gram runny honey
  • 2 Teaspoons vanilla extract
  • 65 gram coconut flour
  • 65 gram arrowroot flour
  • 225 gram cashew flour
  • 1/2 Tsp. sea salt
  • 250 gram Driscoll's Blackberries, reserve 12 for tops and chop up the rest
  • 6 large eggs
  • 2 lemons zested, about 2 tablespoons
  • 2 lemons juiced, about 100 ml

20 + 25 min | 12 servings | other cooking styles | breakfast

Blackberry Muffin

Another great gluten free muffin recipe to add to your collection! Courtesy of The Spunky Coconut


Set the oven to 180°C, and line the tray with 12 paper baking cups. Add all of the ingredients except for the blackberries to the blender and puree until completely smooth. Transfer the batter to a mixing bowl and gently fold in the chopped blackberries. Divide the batter between the cups, filling until almost full. Top each with a whole reserved blackberry. Bake the muffins for about 25 minutes or until just set in the middle.

Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.