Gluten-Free Blackberry-Cornmeal Muffins
To make your own almond flour, pulse 1 cup of sliced or slivered almonds at a time in a food processor until finely ground.
- Total Time:
- Yield: Makes one dozen
Photography: Lennart Weibull
Source: Martha Stewart Living, September 2016
- 1 stick unsalted butter, room temperature, plus more for brushing (optional)
- 2 cups almond flour
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup sugar, plus more for sprinkling
- Grated zest of 1/2 lemon
- 3 large eggs, room temperature
- 1 1/2 cups fresh blackberries, halved
Preheat oven to 375 degrees. 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.
Divide batter evenly among muffin cups. Scatter remaining 1/2 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.