These homemade gluten free blackberry muffins taste straight from a bakery, and they're a simple one bowl recipe. We used almond and coconut flour and kept them dairy free with coconut oil. Also an egg substitution for a vegan option.
Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
In a large mixing bowl, whisk almond flour, coconut flour, baking soda and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
Add eggs, maple syrup, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth.
Fold in blackberries.
Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 25 minutes, until a toothpick comes out clean.
Once muffins have cooled, serve and enjoy. Store in an airtight container in the fridge to keep longer.