Recipes

Gluten-Free Blackberry-Cornmeal Muffins

Active Time: 15 minutes
Total Time: 1 hour, 5 minutes
Makes: One dozen

*To make your own almond flour, pulse 1 cup of sliced or slivered almonds at a time in a food processor until finely ground.

Ingredients
1 stick unsalted butter, room temperature, plus more for brushing (optional)

2 cups almond flour

½ cup fine cornmeal

1½ teaspoons baking powder

½ teaspoon kosher salt

¾ cup sugar, plus more for sprinkling

Grated zest of ½ lemon

3 large eggs, room temperature

1½ cups fresh blackberries, halved

Directions
1. Preheat oven to 375°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries.

2. Divide batter evenly among muffin cups. Scatter remaining ½ cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.