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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.

  • Prep:
  • 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


  1. 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.

  2. 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.


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