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.
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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.
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.
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.
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.
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
Who remembers surprise muffins? This recipe for Low-Carb Blackberry-Filled Lemon Muffins was based off the surprise muffin recipe. The “surprise” is the blackberry filling. Oops! I just gave it away. Low-Carb, Keto-Friendly, and Gluten-Free.
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.
Ingredients
For the blackberry filling:
- 3 tablespoons granulated stevia/erythritol blend (Pyure)
- 1/4 teaspoon xanthan gum
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 cup blackberries fresh or frozen
For the muffin batter:
- 2 1/2 cups super fine almond flour
- 3/4 cup granulated stevia/erythritol blend
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon sea salt
- 1 teaspoon grain-free baking powder
- 4 large eggs
- 1/4 cup unsweetened almond milk original flavor
- 1/4 cup butter, ghee, or coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Instructions
For the blackberry filling:
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.
Stir in blackberries. Place pan over medium low heat. Bring mixture to a simmer, stirring frequently. Turn heat to low.
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.
For the muffin batter:
Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers.
In a medium bowl, whisk together the almond flour, granulated sweetener, lemon zest, sea salt and baking powder.
In a small bowl whisk together the eggs, almond milk, vanilla extract, and lemon extract. Stream in butter while whisking.
Slowly add liquid ingredients to dry ingredients, while stirring.
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.
Place a spoonful of the cooled blackberry jam in each depression, dividing it equally among the cups.
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.
Bake in the preheated oven for 25-30 minutes, or until tops spring back when lightly touched.
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
May need to make these almost immediately. I’m guessing i can sub any berry though?
Glad to hear from you, Becca! Sure! Any berry should work. I hope you enjoy them!
-Annissa
I don’t have the stevia blend so I am going to try with monk fruit sweetener and sub raspberries for the blueberries.
Let us know how it goes!
-Annissa
I made this with a spoonful of Meyer lemon marmalade in the middle Absolutely delicious !
Sounds amazing! Glad you enjoyed the recipe!
-Annissa
Blackberry and lemon sounds like an amazing combo. These muffins look so light and fluffy.
Loving this flavor combo! I’m such a fan of any type of corn muffin!
I need to make these!! We love blackberries!!
How fun are these with that blackberry filling?! I have a bunch of friends who follow a low carb meal plan so this will be perfect for our next brunch get together.
These look super delicious and super healthy, I bet I could get my kids to eat them. will be making them soon.
These muffins are absolutely delicious. We’ve been making keto friendly treats for 8 months now and this is the best recipe we’ve made!! Thank you!!
Thanks so much! Glad you loved them!
-Annissa
I don’t under the nutritional info. My almond flour says 5grams of carbs and 1 gram of fibre per 2 tbsp. so wouldn’t there be a lot more net carbs per muffin? My apologies if I’m incorrect I’m a keto newbie ☺️
Carley,
There would be 3.3 tablespoons almond flour per muffin. I try to be as accurate as possible with the nutritional info, but I do always recommend that people calculate if for themselves using their own ingredients if it’s important to them. Sometimes I do make mistakes and different brands will vary as well. I use my fitnesspal, and I have noticed that certain items have mistakes in there as well. Good luck in your new journey!
Annissa
Thank you from the bottom of my belly!!! Yum! I didn’t have blackberry jam or lemon extract. Used extra lemon rind and some sugarfree low carb jam. I loved it. I also sprinkled poppyseeds on top.
Tell your belly that it’s welcome!
-Annissa
I was ready to make these when something caught my attention; 3/4 cup of granulated Stevia for the batter? It seemed an excessive amount of this product because for the heck of it I googled recipes for blueberry muffins using regular sugar and it called for 3/4 cup of sugar! I went to Truvia’s web site and the conversion for 3/4 sugar is 1/4 cup + 1 Tbsp + 3/4 tsp……Could you have erred in your amount of Truvia? Please comment..
Suzanne,
I have used 3/4 cup Pyure in all of my muffin recipes. In my opinion, this makes them sweet, but not too sweet. Nobody has commented that they found them too sweet, but you can cut back on the amount if you like your baked good lightly sweetened. Feel free to check out the comments for the Cinnamon Apple Spice Muffins and the Double chocolate muffins..
-Annissa
This sounds delicious! Plan to make it tonight! Can I use stevia but the powder version instead of the granulated version? Is there much of a difference? I’m new to cooking low carb food so it’s a learning experience for me!
Tessa,
You will want to look on your sweetener container and find out how sweet it is compared to sugar, then convert. The one I use, Pyure blend, is twice as sweet as sugar.
-Annissa
Can I use swerve as a sugar substitute ?
Yes. You will want to use the same amount or a little more. If you double the amount to account for the decreased sweetness of Swerve, there will be too much bulk. These muffins are a little extra sweet, so they will probably have a subtle sweetness if you substitute Swerve at the same amount.
-Annissa
I made this early this morning. Tasting the batter and the filling as I went, I was prepared to hate these muffins, mostly due to the “off” taste of the sweetener, but…
Something magical happened when they baked. These turned out EXACTLY as pictured, and they tasted great. For my taste, next time I will probably cut down on the sweetener, particularly in the filling. I really like the tartness of the berries against the lemon muffin.
Hi! I plan on making these today, but I don’t necessarily like the taste of stevia.. can I use coconut sugar instead? I don’t have any dietary restrictions, but love the gluten/dairy free aspect. Thanks!
Yes, Coconut sugar should work fine. These muffins are fairly sweet, so I would recommend using about the same amount or a little more. This will make a slightly sweet muffin, but will decrease the risk of the recipe not working.
-Annissa
Love it! I add 2-3 drops of rose essential oil to the full recipe, and it’s delicious.
Rose essential oil sounds wonderful! I would love to use more essential oils in my recipes, but I know some people are afraid to use them in cooking.
Annissa
Made this recipe as written! Beautiful and delicious! Thank you!