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!
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!
Now let’s make these Paleo Blackberry Cardamom Muffins step by step!
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).
More paleo muffin recipes:
- Paleo Morning Glory Muffins
- Pumpkin Spice Streusel Muffins
- Paleo Chocolate Zucchini Muffins
- Paleo Chocolate Chip Banana Muffins
- Peaches and Cream Streusel Muffins
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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Paleo Blackberry Cardamom Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
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
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
These are so pretty! I am a huge fan of blackberries and love that you put them in muffins!
Thank you!
Seriously can’t stop staring at these gorgeous photos! I love the sound of blackberries and cardamom together and I can’t wait to try this out.
Thanks so much, it means a lot since I’ve been working really hard on branching out on my photography! 🙂
Oh man those flavor combinations are SO good together! I just picked up some blackberries this weekend in hopes of baking with them versus eating fresh, so I’ll try this! Thanks!
I sure hope you enjoy these! 🙂
The tops of these muffins are so perfect – I love that beautiful texture. This flavor is so lovely too, cardamom is such a special spice and there’s nothing like juicy summer blackberries.
Thanks so much, it’s taken me a while to get that grain free texture right, but I think I’ve finally landed on a good formula!
Absolutely love this recipe! I’m one of those people who love to add fruit and especially berries in baked goods. Also the cardamon in this is amazing!
Me too, I like to have fruit in every bite!
Muffin perfection!! I adore fresh blackberries….and they grow so prolific in the northwest…hard part is finding a place well away from any government maintained roadways or parks that spray them heavily in an attempt to kill them! I wish I had a big enough yard to grow ton of varieties of my own!
I thought that was crazy when we traveled through Washington and Oregon that they spray to get rid of them! 🙁 Perfectly good fruit just ripe for the picking, and we definitely bought blackberries from every road stand we came across!
These muffins sound so good! I love baking with almond flour, and your pictures are beautiful!
Thank you!
These look incredible. I love that flavor profile — the cardamom and blackberries! Yum. I know, right? Blackberries!! These look so special.
Thanks so much!
Well, aren’t these just the most beautiful muffins! I love the surprise of cardamom!
Thank you, and I’ve been trying to add cardamom more often, it’s so good but so underused!
I’m obsessed with almond flour lately so you know I’m a fan of this lovely recipe! Plus we always have lots of frozen blackberries. I bet I could use those!
I sure hope you enjoy them!