Description

Each of these moist, gluten free muffins is topped with a whole juicy blackberry! And fresh lemon zest adds the perfect brightness to the flavor. You’ll want to add this muffin recipe to your collection!

Courtesy of The Spunky Coconut 

  • 6 large eggs
  • 1 1/2 Cups cashew flour or 1 ½ cups almond flour
  • 1/2 Cup arrowroot flour
  • 1/2 Cup coconut flour
  • 1/2 Cup honey
  • 1/4 Cup butter
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 2 Teaspoons vanilla extract
  • 1/2 Tsp. sea salt
  • 1/2 Tsp. baking soda
  • 2 Packages (6 ounces each) Driscoll's Blackberries, divided
  1. PREHEAT oven to 350°F.
  2. LINE a 12-count muffin pan with paper liners.
  3. CRACK 6 large eggs into a blender.
  4. ADD 1 ½ cups cashew flour or 1 ½ cups almond flour.
  5. ADD 1/2 cup arrowroot flour and ADD 1/2 cup coconut flour.
  6. ADD 1/2 cup honey and ADD 1/4 cup butter.
  7. ADD the zest of 2 lemons and ADD the juice of 2 lemons.
  8. ADD 2 teaspoons vanilla extract.
  9. ADD 1/2 teaspoon sea salt and ADD 1/2 teaspoon baking soda.
  10. BLEND on high speed until completely smooth.
  11. TRANSFER batter to a mixing bowl and SET ASIDE.
  12. RESERVE 12 blackberries and CHOP remaining blackberries.
  13. FOLD chopped blackberries into batter.
  14. DIVIDE batter evenly between muffin wells.
  15. TOP each muffin with 1 whole reserved blackberry.
  16. BAKE about 25 minutes or just until set in middle. Do not overcook.
  17. ALLOW muffins to cool to room temperature.
  18. SERVE immediately.