Gluten Free Blackberry Muffin with Walnut Crumble
Description: You won't believe this muffin is gluten free! It's moist and has just the right amount of crumble to it. Created by Kelly Brozyna from The Spunky Coconut. Click here to read her story behind this recipe.
You won't believe this muffin is gluten free! It's moist and has just the right amount of crumble to it. Created by Kelly Brozyna from The Spunky Coconut. Click here to read her story behind this recipe.
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup applesauce with no added sugar
- 1/4 cup honey
- 2 large eggs
- 1/4 cup palm shortening or ghee* at room temperature
- 1 package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 1/2 cups walnuts
- 1/4 cup coconut sugar (or any granulated sugar)
- 1 teaspoon ground cinnamon
- 1 teaspoon palm shortening or ghee* at room temperature
- 1 teaspoon water
Set the oven to 350F, and line the muffin pan with 12 paper cups. Set aside.
In a mixing bowl combine the dry ingredients with a whisk.
In a separate mixing bowl combine the wet ingredients with a handheld mixer.
Add the dry ingredients to the wet and combine with a handheld mixer.
Set aside 12 blackberries for the top of the muffins, then cut the rest in half.
Fold only the cut blackberries into the batter.
Divide the batter between the cups so that there is ½ inch of room at the top for the crumble topping. Lightly press one whole reserved blackberry into the middle of each.
In the food processor with the "S" blade puree all ingredients for the Crumble Topping. About 20 seconds, or until it begins to clump together.
Spread the Crumble Topping around the blackberry on the top of each muffin.
Bake for about 28 minutes, or until the tops are slightly golden where the muffin is visible.
* You can find ghee at most specialty health food stores and even at your local grocery store in the specialty isle. Or you can make your own at home in only about 10 minutes using the following recipe.
Place 2 sticks (1/2 pound) unsalted butter in a small saucepan over medium-high heat. Do not cover.
When the butter begins to boil reduce heat to medium. A foam will develop in 2-3 minutes and then disappear. Watch for a second foam to form and the butter to turn golden.Carefully strain butter through a fine meshed sieve to remove the browned milk solids.
I was excited to try this recipe as I love blackberries and walnuts and I'm always on the hunt for new gluten free recipes. These are really delicious and moist and the almond flour gives them a great texture. Thanks Driscoll's and The Spunky Coconut for giving me a recipe I'll be making frequently for my family.
These are really tasty! I might try adding a bit more baking soda next time for a higher rise. The texture is pretty good for being mostly almond flour. The blackberry is a must... such a delicious, moist surprise in the middle! One note, the topping recipe ended up making twice as much as I needed, and I piled it on! Next time I'll either halve it.. or do a streusel layer in the middle. Thanks for the great recipe!