Blackberries are in season and on sale, so now the time is ripe (get it?) to take advantage of the yummiest blackberry recipes you can get your hands on! We posted a super fresh and delicious Kale and Blackberry Salad last week, and this week, once again courtesy of my favorite meal planning site Build A Menu, we bring to you Blackberry Muffins.
No regular old blackberry muffins are these… these muffins are grain-free, gluten-free, Trim Healthy Mama on-plan, and seven year old approved! Win win winnety win!
If we could, we’d have you out to the farm for muffins and tea (we love having friends over for tea.) Since we can’t, give them a try at your house!
And before you run off to bake, please take a peek at my guest post on Fogelman Forerunner today, about how I use Build A Menu to help me save money and be more organized. HUGE sale at Build A Menu right now! Only 67¢ a week! Whoot!
- 2 cups almond flour
- 4 eggs
- 2 Tbsp Truvia (or 2Tbsp erythritol plus a few shakes stevia)
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- 2 cups fresh blackberries
- Preheat oven to 350.
- Combine baking soda and almond flour.
- In another bowl combine eggs, Truvia and vinegar.
- Add the flour to the egg mixture, stirring until combined.
- Add the berries and stir gently.
- Using a ¼ cup measure, scoop batter into a paper lined muffin pan.
- Bake for 15 min or until slightly browned on top.
- Cool for 30 min on rack.
