I am ((finally)) getting this Mixed Berry Muffins recipe posted for you. I shared this photo ^^^ on the Facebook page about 3 weeks ago, and folks went crazy wanting the recipe. I haven’t been able to find the time to type it out until now!
You are going to love this Mixed Berry Muffin recipe. If you’ve tried baking with almond flour before, you know it can be a bit tricky to get the right rise and texture that you’re looking for. I thick I nailed it. And this muffin base will be a great base for many different flavors of muffins of thinking. I’m sure you’ll see more muffins coming from me in the near future!
As pictured, I made these muffins in the mini muffin tin (toddler friendly). I haven’t tried in standard size tins yet, but I’m sure they’ll turn out great. You may need to bake about 5 minutes longer, but keep close watch as the time nears. Almond flour burns easily and has a small window of perfectly baked opportunity!
You can use fresh or frozen berries. I personally have been using frozen as fresh organic aren’t in season yet. I stir them in frozen, no need to thaw. One batch I made had a ton of ice crystals, and the extra liquid from the ice didn’t compromise the texture or turnout.
And, I must say, my 2 year old gobbled these muffins down! These are toddler approved mixed berry muffins! *Phew* I’m one happy mama after dealing with this picky eater!
Because he loves these muffins so much, I have made these several times in the last few weeks. One time, I was drawn away from the kitchen when I was half way through adding the ingredients to the mixing bowl. When I got back, I forgot what I had already added. In the end, I forgot to add the stevia! I noticed right away with first bite, but my second bite I thought, “Hey, these are still really good!” My son still loved them, no harm done. It was the best mistake I had made all day! : )
Once you try the recipe, please come back and comment to let me know how they turned out for you!
- 3 pastured eggs (room temperature)
- 2 Tbsp coconut oil OR raw butter OR ghee, melted
- 1 Tbsp Apple Cider Vinegar
- 2 tsp pure vanilla extract
- 1 tsp pure almond extract (optional)
- 20-30 drops pure liquid stevia (optional)
- 2 cups fine ground almond flour
- 1/2 tsp Baking Soda
- 1/4 tsp sea salt
- 1 cup fresh or frozen organic mixed berries
- 1.) Preheat oven to 350 degrees F. Lightly grease your muffin tin with about 1 teaspoon of coconut oil. (I put a little coconut oil on my finger tips and rub down each cavity.)
- 2.) In a medium mixing bowl, whisk together the eggs, coconut oil, apple cider vinegar, extracts and stevia until well combined (not frothy).
- 3.) Add to the bowl the almond flour, baking soda, and sea salt. Mix together with a spoon until smooth. Stir in the mixed berries until just combined.
- 4.) Spoon the batter into the muffin tin. Bake for 20-24 minutes, or until light brown and cooked through. Remove from oven and cool in the muffin tin for about 10 minutes before removing to a cooling rack.
- This recipe makes 20 mini muffins or 12 standard size muffins. You may need to bake longer than 24 minutes for standard size muffins.
- Adding the stevia to sweeten is optional. I have made this recipe several times without stevia added as well and they still taste sweet enough from the berries.
- You'll know they're ready when you press on the top and the muffin resists your pressure. If your finger sinks in, they'll need another minute or two.