Keto Blackberry Lemon Muffins

The combination of the sweetness of the blackberries with the tartness of lemon makes these Keto Blackberry Lemon Muffins the perfect breakfast treat.  Light and airy, moist and delicious, these simple and easy muffins are the ideal "taste of summer" indulgence!

 

 

Can you believe it?!!

BLACKBERRY SEASON IS HERE!!!

If you are like me, you are a berry fanatic.

I don't care if you call them strawberries, blueberries or blackberries, I love them all.

After picking up the most deliciously sweet blackberries at my local farmer's market, I knew I wanted to create a light and delicious blackberry breakfast muffin recipe.

After several trials and errors (some were too dry, another was too wet and yet another recipe was WAY to sweet), I finally concocted what I believe to be the perfect gluten-free and Keto Blackberry Lemon Muffin.

 

 

 

What ingredients do you need to make these Keto Blackberry Lemon Muffins?

FOR THE MUFFINS:

• almond flour
• coconut flour
• sweetener (I used Whole Earth Sweetener)
• blackberries
• unsweetened almond milk
• baking powder
• lemon juice
• xanthan gum (OPTIONAL)
• cardamom (OPTIONAL)
• coconut oil, melted
• eggs (at room temperature)
• vanilla and vanilla

OPTIONAL DECORATIONS:

• blackberries (2-3 blackberries for each donut well)
• powdered sugar
• zest of a lemon

 

 

 

How do you make these Keto Blackberry Lemon Muffins?

• Preheat the oven to 350 degrees F. 
• In a small mixing bowl, combine almond flour, coconut flour, cardamom, salt, baking powder and xanthan gum and whisk to combine.  Set it aside.
• In a medium-size mixing bowl, combine coconut oil and sweetener and beat on high for 30 seconds.
• Add in eggs and beat until fully incorporated. 
• Add in vanilla and lemon juice and beat for an additional 30 seconds.
• Add in ⅓ of the dry ingredients and then beat the mixture for 30 seconds. 
• Add remaining dry ingredients into wet ingredients ⅓rd at a time beating in between to ensure everything is well incorporated.
• Generously spray a 6 well donut pan with cooking spray
• Fold in blackberries and divide the mixture into each donut well.
• Bake for 20 minutes, remove from oven and let cool
• Flip the donut pan over so that the well is on the top. 
• Add 2-3 blackberries to each well and sift with powdered sugar (if desired)

 

 

Why do you use a donut pan to make these muffins?

By using a donut pan, you create "holes" that have a bottom to them.  This produces a "cup" like in the center that then can easily be stuffed with fruit, jam, frosting or whipped cream.

 

 

 

How should you pour the batter into the donut pan to create "cups" in the muffin?

• Start by pouring a small amount of the mixture over the TOP of the center of the donut pan
• Once all 6 well tips have been covered, equally add additional muffin batter to each of the remaining well
• Using a spatula, carefully spread the mixture making sure to keep the tip of the donut well covered which is ensure that a "cup" is formed in the center of each muffin.

 

 

Do I have to have a donut pan to make these muffins?

Absolutely not!

You can make these muffins in a regular muffin pan.  The batter should be enough for 6 muffins.

If you would like to make 12 muffins, simply multiply the recipe by 2.

As for baking, I assume (as I have not made them into muffins) that the baking time will be the same.  Use a toothpick to check the muffins by simply poking the center of the muffin.  If the toothpick comes out clean, than the muffins are fully baked.

 

 

 

 

Tips and Tricks to making these Keto Blackberry Lemon Muffins:

• Only grease your donut pan right before pouring the batter into the wells to make sure that they are fully covered before going into the oven
• Make sure that all your ingredients are at room temperature.  If you add cold eggs to coconut oil, the oil will solidify and will be impossible to incorporate
• If you do add cold ingredients, place the bowl in the microwave in 30-second intervals to help melt the coconut oil
• Most blackberries are REALLY big so cut the berries into quarters
• I accidentally made this recipe omitting the xanthan gum and they turned out great!  However, they had tiny little cracks whereas the batter with the xanthan gum did not.
• Feel free to omit the cardamom.  I LOVE cardamom so I tend to add it to all my baked goods!
• Half of a large lemon yielded about 1 tablespoon of lemon juice.
• Feel free to double this recipe to use a regular muffin tin

 

 

Substitutions for these Keto Blackberry Lemon Muffins:

• Almond Flour: can be replaced with any gluten-free flour.  If the mixture seems to wet, simply add an additional 1 tablespoon of gluten-free flour until the consistency is thick yet pourable.
• Coconut Flour: can be replaced with either additional almond flour or gluten-free flour
• Lemon juice: you can use bottled lemon juice; however, I prefer the taste of fresh-squeezed lemon juice over the bottled variety
• Blackberries: can be replaced with blueberries.  You will not need to cut the blueberries as they are relatively small.
• Coconut oil: can be replaced with any other type of baking oil or butter
• Unsweetened Almond Milk: can be replaced with regular milk
• Whole Earth Sweetener: can be replaced with regular sugar but you may want to taste it and add a little more sugar as 1 teaspoon of Whole Earth Sweetener is equal to 1.5 teaspoon of sugar

 

 

If you like this gluten-free and Keto Blackberry Lemon Muffin recipe, you may also enjoy:

• Blackberry Upside Down Cake (Low Carb, Gluten-Free)
• Ultimate Gluten-Free Lemon Layer Cake
• Easy Blueberry Greek Yogurt Tart
• White Chocolate Strawberry Cheesecake Muffins
• Gluten-Free Lemon Berry Tart

 

 

 

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