Once in a while it’s good to clean out the refrigerator and use up those leftovers, like stray gnarly-not-so-good-for-nothing berries. They’re perfect for this mixed berry muffin where leftovers get one more purpose.
Grain-free flour in our kitchen is a trio made up from blanched almond flour, a little bit of coconut flour and tapioca starch. Be sure to use blanched almond flour, because whole ground almonds (meal) is a little too oily and heavy for this purpose. Ground whole almond meal is great as an add-in for regular baked goods to perk up the flavor or protein content, but a little goes a long way.
For blanched almond flour used for baking, I buy Honeyville brand. Nuts.com offers almond flour at a decent price. Don’t be persuaded to buy Honeyville from Amazon if the price is higher than what Honeyville sells it for directly. Amazon, while convenient, does dynamic pricing and one day the price may be reasonable and the next it could double. No need to pay more for anything that already costs too much.
The theme of the muffin is lower carb. It certainly isn’t a low-calorie offering, but it is a nice alternative when watching the intake of grains. It helps that they are on the small side – so only fill the liners about halfway. They won’t get much higher than the paper liner but it’s still a good size serving.
Though we’ve made this recipe grain-free there are also plenty of not-grain-free berry muffins on the blog. Just check the category index under muffins for lots of choices.
I just made some coffee. Want one?
|Mixed Berry Grain-Free Muffins|| |
- 230 grams blanched almond flour (2⅓ cups)
- 20 grams coconut flour (2 tablespoons)
- 75 grams tapioca flour (1/2 cup)
- 50 grams coconut sugar (1/4 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 240 grams nondairy milk (1 cup)
- 2 extra large eggs
- 115 grams neutral vegetable oil (1/2 cup)
- 1 small lemon, zested
- 140 grams fresh blueberries (1 cup)
- 70 grams fresh blackberries or raspberries (about ½ cup)
- Preheat oven to 350°F. Place liners in two 12-count muffin pans (makes 16-18 muffins).
- In a large bowl whisk together flours until combined. Place 1 teaspoon of that mixture into another small bowl. Then add sugar, baking powder, baking soda and salt to the flour mixture in the large bowl and whisk to combine. In a medium bowl whisk together milk, eggs, oil and lemon zest. Fold the wet mixture into the large bowl with the flour mixture until just combined. Add the berries to the small bowl and gently fold in the teaspoon of flour to coat all the berries without mushing any of them. Add to the batter and gently fold once or twice.
- Scoop into liners about ⅔ full. If desired, add an additional blackberry or raspberry to the top. Bake 15-18 minutes rotating pans halfway for even baking. Remove when a toothpick inserted into a center muffin comes out without crumbs. Cool in the pan for two-three minutes. Transfer muffins to a rack to cool completely. Serve at room temperature.