Blackberry Muffins (Grain/Gluten/Refined Sugar Free)
I love this time of year. Suddenly its easy to get my kids to go for a walk as we can’t leave our house without walking past blackberry bushes. It’s often hard to actually get on and walk anywhere.
It might sound like these muffins are lacking stuff, refined sugar, gluten and grain, crucial baking ingredients surely??! But if you could taste these blind you’d be asking what’s in them to make them taste so good!
As I have found since I started my little journey sans gluten, I’ve actually ended up with so much more. These muffins are the perfect way to enjoy the last of blackberry season. But hurry they’re going quickly! And if you live near us, we haven’t eaten them all… promise!
If you don’t have any blackberries this recipe will work equally well with the same quantity of blueberries, raspberries, or black currents.
Luckily my kids loved these muffins and were happy to pick more blackberries and not eat them, (a mini miracle) as I perfected this recipe to get the sweetness levels right and not coconutty.
I also use ghee in these little lovelies. You might think ghee is strictly for the remit of Indian cooking. But it is now branching out and being used by lots of cooks and foodies especially in the Paleo world. But why use ghee rather than butter? You can still make these with butter if you prefer but here’s why I chose ghee.
Ghee is clarified butter and through this process it removes nearly all the milk solids, which means it’s virtually free from lactose and casein, problematic for a lot of people. It’s also rich in antioxidants and essential vitamins ( A, D and K2). Ghee from grass fed cows is a source or conjugated linoleic acid, believed to protect against type II diabetes, heart disease and cancer.
You can now find ghee in UK supermarkets, online, health food stores and of course in Indian speciality food stores.
blackberry muffins, gluten/grain/refined sugar free
This recipe will yield 12 lovely muffins, using a muffin tin and 12 cases. Coconut flour is super absorbent so you’ll need to keep to the quantities and method given to achieve the best result.
Ingredients
Dry
- 1 x cup, 100g, 3.5oz, blackberries
- 1/2 cup, 68g, 2.4oz, organic coconut flour. I use this brand you can buy in UK supermarkets. It appears expensive but as this recipe shows a little goes a very long way!
- 1 teaspoon of Maldon or good quality sea salt
- 1/2 teaspoon of baking powder
Wet
- 6 x eggs
- 6 x tablespoon of organic raw honey
- 5 x tablespoons of gee or melted butter
to cook
- Pre-heat the oven to 200c, 400f or gas mark 6
- Sieve and mix the dry ingredients together and put to one side
- Mix the wet ingredients together gently in a mixer or by hand all the ingredients are blended together
- Gently mix in coconut flour and salt ingredients until they are all blended together
- By hand carefully fold in the blackberries and then fill your muffin cases 2/3 full
- Cook in the oven for 16-18 mins
Tabitha’s Edit 
17 Responses to “Blackberry Muffins (Grain/Gluten/Refined Sugar Free)”
Wow! These little muffins look delicious…I’ve never thought of using coconut flour, I must try!
Thank you Serena. I’ve been really impressed by coconut flour so far you need more liquid to flour but it seems very versatile.
Wonderful! Something new to try! From your pictures they look perfect!
Thank you and I look fwd to your future creations!
Have a nice day!
Interesting info on Ghee! Thank you for sharing, I am always on the hunt for baked goods recipes. Have a great day Tabitha!
Thank you Lisa. Have an amazing day too.
I dreamt about blackberry picking! Love that first picture… You’ve got me having to restrain myself from licking my screen 😉
Ha ha. I hope you find some actual blackberries!
These blackberry coconut muffins look amazing but 6 eggs is too much for me! Could I use less? They look stunning though!
Yes for this recipe it does require that number of eggs. Feel free to experiment 🙂
Okey, I will do that!
Let me know how it goes, or I look fwd to reading it if you blog it 🙂
You could try using flax or chia eggs instead? ☺
I’m going to remake these using banana. Watch this space.
oki doki! 🙂
[…] In this recipe I use ghee and coconut flour and you can find out why and more info in my BlackBerry Muffin recipe here […]