Paleo Blackberry Cardamom Muffins

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These Paleo Blackberry Cardamom Muffins are made with almond flour and the perfect combination of moist and fluffy. They’re easy to make and they’re gluten free as well as paleo. The hint of cardamom makes a nice change of pace from the usual cinnamon, but you can use it if you don’t have cardamom around. These are perfect for weekend breakfasts and brunches. But I also like to make them for meal prep to have on hand in my freezer!

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

Is there anything better than ripe juicy blackberries plucked from the vine with sticky juice stained fingers, and still warm from the sun? I’m not sure, but I guess pretty much any berry still warm from the sun would make my list!

Maybe my fascination with them is because blackberries don’t really grow in Montana. So in order to have them really ripe, you have to be on vacation, which probably explains all my good memories of them.

However just this week, I found the first local blackberries I’ve ever seen here. There’s a farmer who’s growing them down on Flathead Lake where all our local cherries come from.

So while it’s way too cold here for things like blackberries, we’re now enjoying some of these summertime favorites locally grown thanks to the warming effect around the lake!

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

So I thought blackberries might make the perfect end of summer muffin for the seasonal muffin kick we’ve been on. The seasonal muffin kick started with a request for them over on Facebook, and everyone else seems to agree this is a series that should stick around!

So if you have any requests for fall/winter seasonal muffins, be sure and leave me a comment below. We kicked off this series with Blueberry Muffins, then moved on to Peach Streusel Muffins, and now today – Blackberry Cardamom!

Now let’s make these Paleo Blackberry Cardamom Muffins step by step!

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

Don’t those extra juicy berries just look so good!?! For these muffins I like to cut the blackberries up into more bite sized pieces, (around 1/2″).

Blackberries vary in size so much, and some of them are just way too big for muffins, so it’s best to cut them up as evenly as possible.

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

Next up they’re folded into the dry ingredients…

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

… followed by the wet ingredients being mixed in.

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

Then they’re portioned out into muffin cup liners and…

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

… baked into golden brown weekend breakfasting perfection!

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

For once in my life I didn’t add streusel or a glaze to these muffins, (shocking I know… ha ha!). These really are best just as they are with plenty of salted butter spread on, (which is both mine and Tyler’s preferred way of eating them).

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

More paleo muffin recipes:

Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

I really hope you enjoy these Paleo Blackberry Cardamom Muffins! And if you do get a chance to make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for breakfast recipes, head on over to the recipe index.

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Grain Free Blackberry Cardamom Muffins | Get Inspired Everyday!

Paleo Blackberry Cardamom Muffins


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5 from 11 reviews

Description

These Grain Free Blackberry Cardamom Muffins are made with almond flour and the perfect combination of moist and fluffy. They’re easy to make and they’re gluten free as well as paleo. The hint of cardamom makes a nice change of pace from the usual cinnamon, but you can use it if you don’t have cardamom around. These are perfect for weekend breakfasts and brunches. But I also like to make them for meal prep to have on hand in my freezer!


Ingredients

Units Scale

2 cups fine almond flour

1/2 cup tapioca starch

1 Teaspoon ground cardamom

1/2 Teaspoon sea salt, or to taste

2 Teaspoons baking powder, see notes

1 Teaspoon baking soda

2 cups blackberries, cut into 1/2″ pieces, about 12 ounces

1/2 cup Grade A amber maple syrup

2 eggs

1/4 cup melted ghee, or coconut oil for dairy free

2 Teaspoons vanilla extract


Instructions

Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.

In a medium sized mixing bowl, whisk together the almond flour, tapioca starch, cardamom, sea salt, baking powder, and baking soda until no lumps of almond flour remain.

Add the blackberries to the bowl, and fold them in being careful not to crush them too much.

Then add the maple syrup, eggs, melted ghee/coconut oil, and vanilla extract, and mix just to combine.

Portion the batter evenly across the 12 muffin cups.

Bake until puffed, golden brown, and a toothpick inserted into the middle comes out clean, 18-22 minutes.

Place the muffins on a cooling rack for about 10 minutes before removing the muffins from the tin, being careful not to burn yourself.

Serve warm!

Notes

Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

32 thoughts on “Paleo Blackberry Cardamom Muffins”

  1. Hi Kari! I doubled this recipe and the baking powder amount was really off. It tasted weird and the muffins caved in. Any recommendations for adjusting the amount of baking powder?

    Reply
    • I’m not sure what happened since I haven’t come across this problem before. The only thing I could think of was maybe your baking powder has gone bad, that does happen after a while. So sorry I couldn’t be of more help!

      Reply
    • I’ve had several readers tell me that either cornstarch or arrowroot works well in place of tapioca starch. You can also order online, I use Bob’s Redmill since it’s readily available here. I hope this helps, and be sure to let me know if you have anymore questions!

      Reply
  2. This blackberry muffin is absolutely stunning. It’s so true that we eat with our eyes – can’t resisting give this a try. Thanks for the inspiration.

    Reply

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