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

1. Pre-heat the oven to 200c, 400f or gas mark 6
2. Sieve and mix the dry ingredients together and put to one side
3. Mix the wet ingredients together gently in a mixer or by hand all the ingredients are blended together
4. Gently mix in coconut flour and salt ingredients until they are all blended together
5. By hand carefully fold in the blackberries and then fill your muffin cases 2/3 full
6. Cook in the oven for 16-18 mins