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!
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!
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.
Next up they’re folded into the dry ingredients…
… followed by the wet ingredients being mixed in.
Then they’re portioned out into muffin cup liners and…
… baked into golden brown weekend breakfasting perfection!
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).Print
These perfectly spiced berry muffins are the ultimate weekend breakfast!
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
1/4 cup melted ghee, or coconut oil for dairy free
2 Teaspoons vanilla extract
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.
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.