Make one batch of blackberry muffins and you'll discover these gluten-free treats are worth making over and over again. Whether you're gluten-free or just seeking a healthier option, our versatile muffin mix will help you create wholesome recipes the whole family will love.
Our gluten-free blackberry walnut crumble muffin is moist, delicious, and memorable with natural berry sweetness - you won't believe it's gluten-free. Created by Kelly Brozyna from The Spunky Coconut. Learn more about Family Friendly Gluten-Free Baking.
- 2 Cups almond flour
- 1/4 Cup tapioca flour
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 1/4 Cup applesauce with no added sugar
- 1/4 Cup honey
- 1/4 Cup palm shortening or ghee* at room temperature
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 2 large eggs
- 1 1/2 Cups walnuts
- 1/4 Cup coconut sugar (or any granulated sugar)
- 1 Tsp. ground cinnamon
- 1 Tsp. palm shortening or ghee* at room temperature
- 1 Tsp. 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.