The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Breakfast / Blackberry Muffins with Walnut Crumble

Blackberry Muffins with Walnut Crumble

By

walnut muffins

Today I have a special treat for you: Blackberry Muffins with Walnut Crumble. Sigh. I could really eat one of these right now. Okay, maybe two. And why not? They’re packed with protein, lightly sweetened, and completely satisfying. Yum.

blackberry muffins
What I love about muffins is that I can make them the day before, so I’m not cooking in the morning. That’s a big deal, right? Plus, I can change them up with different kinds of berries or nuts, and I can make them with my kiddos in the afternoon for some quality time together. Is it just me, or do your kids talk to you way more when you’re in the kitchen together? My oldest, who is getting very tween (boy, I feel old 😉 will talk my ear off when we’re in the kitchen together. I imagine it will be the same way when she’s grown up. Because, the kitchen is where it’s at. Talking, eating, bonding with each other. It’s the best. :-)♥, Kelly

Gluten-free Muffins

2 cups almond flour
1/4 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce with no added sugar
1/4 cup honey
2 large eggs
1/4 cup palm shortening or ghee at room temperature
1 package (6 ounces or 1 1/3 cups) blackberries

Crumble Topping

1 1/2 cups walnuts
1/4 cup coconut sugar (or any granulated sugar)
1 teaspoon ground cinnamon
1 teaspoon palm shortening or ghee at room temperature
1 teaspoon water

  1. Set the oven to 350F, and line the muffin pan with 12 paper cups. Set aside.
  2. In a mixing bowl combine the dry ingredients with a whisk.
  3. In a separate mixing bowl combine the wet ingredients with a handheld mixer.
  4. Add the dry ingredients to the wet and combine with a handheld mixer.
  5. Set aside 12 blackberries for the top of the muffins, then cut the rest in half.
  6. Fold only the cut blackberries into the batter.
  7. Divide the batter between the cups so that there is ½ inch of room at the top for the crumble topping. Lightly press one whole reserved blackberry into the middle of each.
  8. In the food processor with the “S” blade puree all ingredients for the Crumble Topping. About 20 seconds, or until it begins to clump together.
  9. Spread the Crumble Topping around the blackberry on the top of each muffin.
  10. Bake for about 28 minutes, or until the tops are slightly golden where the muffin is visible.

Click here to view my recipe on the Driscoll’s Berry Blog–> Blackberry Muffins with Walnut Crumble

Share this:

Reader Interactions

Comments

  1. I made these today Kelly! And because I was craving blueberry, I used frozen blueberries. They are perfect! So very satisfying with just the right sweetness and fruit and nut combination. You are right, they do not disappoint. They are a real winner! Thank you!

  3. Made these with walnut flour as I didn’t have almond flour. The whole family loved them. Not too sweet. Thanks for continuing to inspire my baking efforts.

  4. Can I use coconut oil in place of the palm oil? Also, any other flour besides tapioca flour?