These Low-Carb Blackberry-Filled Lemon Almond Flour Muffins make a fruity breakfast treat. These muffins can be part of a low-carb, keto, gluten-free, grain-free, dairy-free, Paleo, or Banting diet.

Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-Muffin cut open

Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!

The muffins:

These muffins have a tender lemony crumb and a jammy blackberry filling. One bite fills your mouth with an explosion of summer. There’s no need for any butter or other spread for these treats, it’s like a muffin with jam wrapped up in one. No judgements here, though, if you want to slather on a bit of grass-fed butter. I’m all for putting foods over the top. 

Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-on a serving plate

The inspiration:

These muffins were inspired by the “surprise” muffins we made in Home Economics class in high school. Of course, that recipe used wheat flour, white sugar, and sugar-laden jam. I decided to make a low-carb version that’s even better than the recipe we used in high school.

Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-fresh from the oven

First of all, I decided to base the muffins on my recipe for Low-Carb Almond Cherry Muffins. I love the texture and taste of these muffins, but decided to give it a lemon twist. I have always love the flavor combination of lemon and blackberries. Instead of using purchased, jam, I made a thick, low-carb blackberry filling. 

Blackberries and Lemon still-life photo

I like blackberry goodness too much to have it be a surprise in these muffins. I add a bit more to the middle of the muffin than the old recipe for “surprise” muffins. It has a way of sneaking out and ruining the surprise. Let’s face it, though, with a name like Low-Carb Blackberry-Filled Lemon Almond Flour Muffins, there really wasn’t much of a surprise, anyway.

Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-close-up of muffin inside.

Can you freeze Black Berry Filled Lemon Almond Muffins?

While these muffins aren’t difficult to make, they taste just as good if you make them ahead and store them in an air-tight container in the refrigerator. Can’t eat 12 muffins in a few days? No worries, just pop some in the freezer and defrost another time–homemade convenience food!

How to use leftover blackberries

Do you have blackberries left over from making this recipe? No worries, there are lots of ways to use them up.

You might try using them in this recipe for Keto Blackberry Cheesecake from Joy Filled Eats. Our Low-Carb Blackberry Clafoutis also makes a wonderful blackberry dessert.

Blackberries can also be used in savory dishes such as our Chicken with Brie and Blackberry Sauce and our recipe for Low-Carb Crepes with Brie and Savory Blackberry Sauce.

 

Enjoy!

-Annissa

4.84 from 12 votes
Print

Low-Carb Blackberry-Filled Lemon Almond Flour Muffins

These Low-Carb Blackberry-Filled Lemon Almond Flour Muffins make a fruity breakfast treat. These muffins can be part of a low-carb, keto, gluten-free, grain-free, dairy-free, Paleo, or Banting diet.

Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 199 kcal
Author Annissa Slusher

Ingredients

For the blackberry filling:

For the muffin batter:

Instructions

For the blackberry filling:

  1. In a 1 1/2 quart saucepan, whisk together the granulated sweetener and the xanthan gum. Add the water and the lemon juice one tablespoon at a time, whisking between additions.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-ready for the berries.
  2. Stir in blackberries. Place pan over medium low heat. Bring mixture to a simmer, stirring frequently. Turn heat to low. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-adding the blackberries for the filling.
  3. Simmer, stirring frequently, until berries have broken up and a thick jammy syrup has formed--about 10 minutes. Remove from heat and allow mixture to cool.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-blackberry filling

For the muffin batter:

  1. Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers. 

  2. In a medium bowl, whisk together the almond flour, granulated sweetener, lemon zest, sea salt and baking powder.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-dry ingredients.
  3. In a small bowl whisk together the eggs, almond milk, vanilla extract, and lemon extract.  Stream in butter while whisking. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-liquid ingredients ready to mix.
  4. Slowly add liquid ingredients to dry ingredients, while stirring. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-dough
  5. Spoon the batter into the prepared muffin cups to partially fill about 1/3 full. Form a depression in the batter in the cups using clean fingers or a spoon.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-Ready for the blackberry filling.
  6. Place a spoonful of the cooled blackberry jam in each depression, dividing it equally among the cups. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-adding the blackberry filling.
  7. Cover the blackberry jam using the remainder of the batter until each cup is about 2/3rds full. Spread the batter to the edges of the cups to cover the jam as best you can. If cups are a little more than 2/3rds full after all of the batter is used up, that's okay.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-ready for the oven
  8. Bake in the preheated oven for 25-30 minutes, or until tops spring back when lightly touched.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-fresh out of the oven
  9. Refrigerate any extras in an airtight container. They may also be frozen if desired.

Recipe Notes

Per muffin:

Total Carbs (g): 4

Dietary Fiber (g): 3

Net Carbs: 1 gram

Nutrition Facts
Low-Carb Blackberry-Filled Lemon Almond Flour Muffins
Amount Per Serving (1 muffin)
Calories 199 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 72mg24%
Sodium 201mg9%
Potassium 50mg1%
Carbohydrates 4g1%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 250%5%
Vitamin C 5%6%
Calcium 70%7%
Iron 1.3%7%
* Percent Daily Values are based on a 2000 calorie diet.

SaveSave

SaveSave

SaveSave

SaveSave