These tender, delicious muffins are made with the goodness of Almond Flour and studded with sweet, juicy blackberries! Our nutty Almond Flour is made with the highest quality almonds, ground fine for the best texture and flavor. Keep these easy-to-make muffins on hand as a better-for-you breakfast or afternoon snack.
Preheat oven to 350°F and line a muffin pan with paper or silicone muffin liners.
Streusel
In a bowl, mix together flour, almond flour, brown sugar and salt. Toss in cold cubed butter.
Using either your fingers or a pastry blender, rub butter into the dry ingredients until the mixture resembles coarse crumbs and no dusty dry bits of flour remain.
Add sliced almonds and mix until they are mostly incorporated with the streusel.
Set aside until ready to top the muffins. Alternately, you can make the streusel up to a month ahead of time and keep it in the freezer. You can use it straight from the freezer when you’re ready to top the muffins.
Muffins
In a mixing bowl, whisk together flour, almond flour, baking powder, salt, chia seeds and sugar and set aside.
In a separate bowl, whisk together egg, milk, almond extract and melted butter.
Whisk the wet ingredients into the dry mixture until just incorporated, taking care to not over mix.
Fold in the frozen berries and evenly divide the batter amongst the muffin tins.
Top with streusel. For standard size muffins, bake for 25–30 minutes, for jumbo bake for 35–40 minutes, until the muffins spring back to the touch and a cake tester comes out clean.