Blackberry Muffins
Prep time
Cook time
Total time
I made this recipe when the blackberries first came into season. I live in the Northwest and if you have ever been here you know it is overrun with blackberries. They are so delicious and loaded with antioxidants, that it is a shame not to utilize them when they are in season. Its so fun to go outside and pick fresh blackberries to make into muffins. It makes me feel so Martha Stewart. The muffins turn this beautiful purplish blue on the inside and they are a real treat to eat. Enjoy!
Author: Samantha B. Johnson
Serves: 12
Ingredients
- 1 ½ cup blackberries
- 3 eggs
- ¼ tsp salt
- ¼ cup orange juice
- ½ tsp orange rind
- 1 cup almond flour
- ¼ cup + 1 tbsp honey
- ¼ cup sunflower butter
- ¼ cup coconut flour
Instructions
- Preheat oven to 350 degrees
- Combine all ingredient except blackberries in large bowl and mix with a hand mixer until smooth
- Add blackberries and mix in with hand mixer just a little bit so they get a bit mashed in but not totally pulverized
- Pour into muffin tins lined with paper shell, makes 12 muffins
- Bake for around 25 min or until toothpick comes out clean
I can’t eat coconut flour – what could I use as a replacement?
The cobbler recipe calls for almond flour not coconut flour, is it the coconut flakes that you can’t have?
I would like to sub both the almond flour and the coconut flour with chestnut flour. Ratio: I c almond = 1c chestnut. For 1/4 c coconut flour would I sub a full cup of chestnut (as I would with wheat flour)?
I have not experimented with chestnut flour enough to know conversions. I have in the past replaced 1c almond flour with 1c chestnut. I would probably do the same with coconut flour. Let me know if you try something different and it works out better.
Thx, Samantha. R u saying 1/4 c coconut to 1/4 c chestnut? Or 1/4 c to 1 c? I find coconut flour very dehydrating, hence the desire to sub 🙂
I agree with you I am not a huge fan of using coconut flour for that same reason. I would just do 1/4 cup chestnut for 1/4 cup coconut
Hi Samantha, I’m so glad to have found your web site! I’m very new to this diet! Can i sub the sunflower butter with peanut butter? Also is it ok to use organic orange juice bought from the market or does it have to be fresh squeezed? Thank you so much for your help!
Sure try it with peanut butter. Oj from the market should be fine as long as you read the ingredients and it doesn’t contain any added sugar or other undesirable ingredients.
Thank you so much! I’m excited to try these muffins and the SCD diet!
Could you use blueberries, raspberries instead?
Absolutely!
I have just been diagnosed with SIBO and am so thankful for your site. My food sensitivity testing also showed I am sensitive to coconut and casein. For all of your recipes with coconut flour, could I sub chestnut flour? Do you have any other subs you use for coconut flour?
You could use any other nut flour that you prefer or just do all almond flour. It really doesn’t even need the coconut flour anyways.
Hi, thank you for the wonderful recipe. I’m in the SIBO diet now-do you know if I can have two of these in a day-or should I limit to one? I realize that’s all my almonds or honey for the day either way. Thanks a bunch!
The food guide amounts refer to how much you can have at one setting. You could potentially have several/day if they were spaced out 4hrs apart. I am not recommending to go crazy and eat a muffin every 4 hrs 🙂 but just to illustrate the point.
I ‘ve made these every week – such a great recipe and no ill SIBO effects! Your recipes are saving my life! Just made your carrot banana loaf – so delicious I had to hide it from my husband (who does not have SIBO)!
Thank you for sharing
Delicious muffins! I added a teaspoon of baking powder because I was nervous not to (I don’t know why…). Used frozen wild blueberries instead of blackberries. Thanks for the recipe!