Gluten-Free Blackberry Lemon Poppy Seed Muffins

Gluten-Free

Dairy-Free

nut-free

refined sugar-free

When it comes to baked goods in this house, lemon anything is going to be huge hit, and this twist on a classic recipe was no exception! We picked up some fresh blackberries from our local farmers market and I immediately knew that I wanted to bake something with them. I’d also been craving lemon poppy seed muffins for weeks, and so this recipe was born!

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The coconut oil and full fat coconut milk used in this recipe help to keep these muffins super moist and fluffy. These muffins are also only sweetened with honey, which perfectly balances out the tartness from the lemon!

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What do I need to make these gluten-free blackberry lemon poppy seed muffins?

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Servings

12 muffins

Prep Time:

10 minutes

Cook Time:

21-23 minutes

Total Time:

31-33 minutes

Ingredients:

  • 1 3/4 cups 1:1 gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 tablespoons poppy seeds
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil
  • 1/2 cup of honey
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • zest of 1 lemon
  • 1/4 cup lemon juice (this was the juice from 1 large lemon for me)
  • 1/2 cup + 5 tablespoons full fat coconut milk, separated – see instructions below
  • 1 1/2 cups of fresh blackberries
  • 1 3/4 cups 1:1 gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 tablespoons poppy seeds
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil
  • 1/2 cup of honey
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • zest of 1 lemon
  • 1/4 cup lemon juice (this was the juice from 1 large lemon for me)
  • 1/2 cup + 5 tablespoons full fat coconut milk, separated – see instructions below
  • 1 1/2 cups of fresh blackberries

Instructions:

Step 1

Preheat oven to 425 degrees. Prepare a muffin pan with liners or grease lightly with coconut oil and set aside. Place the following in a medium sized bowl: flour, baking powder, baking soda, poppy seeds and sea salt. Set aside

Step 2

In a large bowl, cream together the coconut oil and honey. Whisk in the eggs one at a time until fully combined. Mix in vanilla, lemon zest and lemon juice

Step 3

Add 1/2 cup of full fat coconut milk to your egg/honey mixture. Reserve remaining 5 tablespoons for later in the instructions.

*Note: if your full fat coconut milk has separated when you open the can, whisk the contents together before measuring out and using in this recipe!*

Step 4

Gradually add the dry ingredients to the wet ingredients and mix until almost fully combined with only a few dry spots remaining. At this point, mix in your remaining coconut milk until mix is fully combined and no dry spots remain. Gently fold in blackberries

Step 5

Pour muffin batter into prepared muffin pan and fill each well up to the top (I promise your muffins will not overflow!)

Step 6

Bake muffins at 425 degrees for 5 minutes. Reduce heat to 350 degrees and cook for another 16-18 minutes, or until fully cooked (if you insert a toothpick and it comes out clean, they’re done!)

Step 7

Allow to cool in the muffin pan for 5 minutes before removing to a cooling rack to cool completely. Enjoy!

Notes:

  • Substitutions for coconut oil would include: ghee or butter
  • I haven’t tried any other sugars for this recipe but maple syrup should be fine
  • Make sure you are using full fat coconut milk, this will help make your muffins moist and fluffy!
  • Since we’re using coconut oil for our fat in this recipe, it’s important your eggs are room temperature (or close to) so that your mixture doesn’t solidify when you add your eggs to the coconut oil
  • These muffins can be store in an airtight container at room temperature for up to a week and in the freezer for 3 months!
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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