These gluten free lemon scented dewberry muffins are moist, tender, and lightly sweetneed with honey. Almond flour lends flavor and keeps these gluten free while coconut oil ensures they’re dairy free as well.
One of the fondest memories I have of my father involves picking wild dewberries in the summer. It was usually after softball practice that we would stray beyond the manicured field into the “wild” vegetation and hunt for dewberry vines. We call them dewberries down here in Texas, but they are known as wild blackberries elsewhere. They have a distinct tartly sweet taste that is not found in the blackberries you buy in the grocery store. Though they have a lot of seeds in proportion to their small size, the flavor is completely worth it.
The trail I walk on close to my home is lined with thorny dewberry vines displaying their bright purple and red jewels. To be quite honest, I find it hard to concentrate on doing much else than staring at them or stopping to pick some as a little snack every walk I go on during their short season. Several weeks ago I brought a bucket to the trail and decided to pick as much as I could manage. Despite several thorny splinters and scratches, I was able to pick 6 pounds.
Having a mound o’ dewberries staring me in the face inspired me to use them right away in a tasty breakfast muffin. They are studded with dewberries, brightened with lemon zest, and sweetned with wildflower honey. If you can’t pick your own dewberries, any berry will work nicely.
Lemon Scented Dewberry Muffins (gluten free)
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These gluten free lemon scented dewberry muffins are moist, tender, and lightly sweetneed with honey. Almond meal lends flavor and keeps these gluten free while coconut oil ensures they’re dairy free as well.
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 2 large eggs, at room temperature
- 1/4 cup coconut oil, barely warmed
- 1/4 cup wildflower honey
- 1 medium lemon, zested
- 1/2 cup dewberries, or blackberries
Instructions
Preheat the oven to 350 degrees and line the cups with paper liners. You’ll need enough for 6 muffins.
Mix the almond flour, baking soda, and sea salt together in a small bowl. Whisk together the eggs, coconut oil, honey, and lemon zest in a separate medium sized bowl until smooth. Fold the dry ingredients into the wet until combined. Gently fold in the dewberries last, making sure not to break them up too much.
Divide the batter between the 6 lined muffin cups.
Bake the muffins for 25-30 minutes until the tops are golden brown and a tester inserted in the middle comes out with a few moist crumbs.
Cool muffins on a wire rack.
Notes
- Since almond flour is used instead of all-purpose flour, these muffins are very dense and moist.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: baked good
Fond memories indeed. I've never met anyone else who says dewberries! I'm totally trying this recipe. You had me at gluten free…xo