Blackberry Crumble Muffins

Deliciously seasonal blackberry crumble muffins that are gluten-free, refined sugar-free and only 2g net carb count per muffin!. They make the perfect snack, a quick breakfast or even a delicious after lunch treat.

Blackberry Crumble Muffins

Whenever I think of blackberries I automatically think of crumble. So what better way to enjoy this wonderful seasonal fruit than combining that crumbly topping with a blackberry muffin.

This recipe isn’t too tricky but is made easier by using a stand mixer or electric whisk. This equipment helps to create extra rise and lightness to the muffins which I find hard to achieve doing it manually.

We are really lucky to live in an area that is abundant with brambles so we can happily go foraging for these deliciously sweet berries this time of the year. However, if you aren’t surrounded by brambles then thankfully the supermarkets always have a good supply.

These blackberry crumble muffins are a perfect snack that is not only gluten and refined sugar-free but has the added bonus of a very low carb count.

Note on sweeteners

In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.

Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.

What you will need for the Blackberry Crumble Muffins:

  • Almond flour/ground almonds
    • Gluten-free and net carb count free
    • This flour adds a lovely nutty flavour and is a great no carb-count option for cakes and bakes
  • Baking powder
    • I use Gluten-free
    • Essential for adding air and lightness into your bakes
  • Xanthum gum
    • a binding agent that really helps in all types of gluten free baking
  • Eggs
    • A key component to any bake and should be free-range if you can
  • Sweeteners
    • I used Xylitol but you could also use erythritol
    • see notes above on Sweeteners
  • Greek youghurt
    • This helps to make these muffins super moist
  • Vanilla extract
    • The better quality the better the flavour
    • Anotehr option is to use sugar-free vanilla flavoured drops
  • Lemon
    • Adds an extra zing and freshness to the muffins
  • Fresh blackberries
    • Go foraging or simply pick up at the supermarket
    • Packed full of vitamin c and a are high in fiber

For the crumble topping:

  • Almond Flour/Ground Almonds
    • Gluten-free and net carb cout free
  • Sweetener
    • I used Xylitol as it is a little crunchy like real sugar
  • Butter
    • Binds all ingredients together

Diabetes Note

These blackberry crumble muffins are a super low carb-count option. Because of the use of almond flour and sugar alternatives, the overall carb count is dramatically reduced.

We have found making some switches to reduce the carb count can help to avoid some of those dreaded blood glucose spikes.

Through trial and error, we have found that sometimes this cake requires a little insulin due to the fruit content however depending on levels other times we haven’t given any insulin at all. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.

Blackberry Crumble Muffins

Blackberry Crumble Muffins

A deliciously seasonal blackberry crumble muffin that is gluten and refined sugar-fre

0 from 0 votes
Course: Sweet treatsDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 300 g almond flour

  • 1 1/2 tsp baking powder (gf)

  • 1/2 tsp xanthum gum

  • 4 large eggs, separated

  • 150 g sweetener – see notes

  • 75 g greek yoghurt

  • 1 tsp vanilla extract

  • 1/2 lemon, zest and juice

  • 200 g blackberries, halved if very big

  • For the crumble topping
  • 30 g almond flour

  • 15 g sweetener

  • 10 g butter, melted

Directions

  • Preheat the oven to 180 C and line your muffin tins with 12 cases
  • In a bowl mix together the almond flour, baking powder, and xantham gum
  • Using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy. pour into a bowl and set to one side.
  • In the same bowl whisk together the egg yolks, sweetener, yoghurt, vanilla extract/drops, lemon zest and juice until combined.
  • Then slowly whisk in the almond flour mixture until fully blended.
  • Once combined slowly mix back in the egg whites being very careful not to over whisk as you want to keep as much air in as possible.
  • Remove the whisk and gently fold in the blueberries with a spatula.
  • Using 2 spoons, spoon the mixture evenly into your muffin cases.
  • For the Crumble Topping
  • Combine all ingredients to make a light crumb mixture.
  • Sprinkle on top of each muffin.
  • Bake for 30-35 minutes or until a skewer comes out clean.
  • Leave to cool on a rack and then enjoy!

Tips and Notes

  • In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.