Reviews
Add Rating & Review
Back to Gluten-Free Blackberry-Cornmeal Muffins
All Reviews for Gluten-Free Blackberry-Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes one dozen
sweet-opener-317-d113047-gluten-free-blackberry-cornmeal-muffins-1.jpg
Ingredients
Ingredient Checklist
1 stick unsalted butter, room temperature, plus more for brushing (optional)
2 cups almond flour
1/2 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup sugar, plus more for sprinkling
Grated zest of 1/2 lemon
3 large eggs, room temperature
1 1/2 cups fresh blackberries, halved
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes one dozen
sweet-opener-317-d113047-gluten-free-blackberry-cornmeal-muffins-1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes one dozen
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes one dozen
prep: 15 mins
total: 1 hr 5 mins
prep:
15 mins
total:
1 hr 5 mins
Yield: Makes one dozen
Makes one dozen
sweet-opener-317-d113047-gluten-free-blackberry-cornmeal-muffins-1.jpg
sweet-opener-317-d113047-gluten-free-blackberry-cornmeal-muffins-1.jpg
Ingredients
Ingredients
- 1 stick unsalted butter, room temperature, plus more for brushing (optional)
- 2 cups almond flour
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup sugar, plus more for sprinkling
- Grated zest of 1/2 lemon
- 3 large eggs, room temperature
- 1 1/2 cups fresh blackberries, halved
Directions
Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries.
Divide batter evenly among muffin cups. Scatter remaining 1/2 cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gluten-Free Blackberry-Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gluten-Free Blackberry-Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
