© 2009 Green Kitchen Stories Blackberry muffins

Blackberry & Blueberry Muffins

This weekend we’ve been refurnishing the living room. We celebrated the result with muffins made on almond flour. David’s sister is a photographer (check out her website), she came by to give us some hints and tricks for improving our food photography. It ended up with her taking the pictures herself …

Blackberry & Blueberry Muffins
12 medium sized muffins

2oo g raw almonds
100 g shredded coconut
1 large ripe banana
3 organic eggs
4 tbsp coconut oil or melted organic butter
1/2 cup / 125 ml plain yogurt
10 fresh soft medjool-like dates, pitted
2 tsp baking powder
1 tsp vanilla extract or ground vanilla
1/2 tsp ground cinnamon
1 pinch sea salt
2 handful of berries (we used blackberries and blueberries)

Preheat the oven to 400F / 200° C and line 12 muffin molds. Place the almonds in a food processor and pulse until you have a fine flour. Then add the rest of the ingredients (except the berries) and blend until well combined. Remove the knife-blades and add the berries, stir with a spoon to mix. Pour the batter into the muffin molds and bake for 12-15 minutes.

Photo by: Johanna Frenkel


  1. Posted 27 Nov ’09 at 19:40 | #

    I just found your blog through tastespotting and I’m really enjoying your cooking style (it’s similar to mine!). Check out my blog if you’re interested: amourpetitgateau.blogspot.com

  2. Posted 4 Apr ’10 at 04:11 | #

    I am so excited by this recipe! I’ve actually been experimenting with dates, trying to make date syrup for recipes with excellent results. Can’t wait to try these! thanks :)

  3. Lc
    Posted 1 Mar ’11 at 04:09 | #

    Can I substitute cashews for the almonds?

    • Posted 23 May ’11 at 16:15 | #

      Sure, any kind of nuts will work.

  4. Amanda
    Posted 26 May ’11 at 16:08 | #

    Made these last night and they were really lovely. I’ve taken to calling them “scuffins” as they remind me of a muffin+scone. / Worked great in the mini-muffin tin as well. Next time I may add 1 tsp. almond extract to complement the flour, and maybe a sprinkling of raw sugar on top. / thanks so much for the recipe!

  5. Courtney
    Posted 7 Mar ’12 at 01:14 | #

    Is that measurement on the yogurt 1/2 cup? These sound divine! I can’t wait to try them! Thanks!

  6. cherryberry
    Posted 3 Jun ’12 at 09:53 | #

    How do I convert the 200 grams almonds into flour?

  7. Charlotte
    Posted 1 Nov ’12 at 21:17 | #

    Would it be possible to use ground almonds as an alternative to almond flour? Or even just regular flour? (although I’m not sure how severely this would affect the flavour)
    Thanks in advance, these look delicious!

  8. Posted 10 Jan ’13 at 20:05 | #

    Hey there!
    I tried out your recipe and adapted it a little bit according to my cupboard… it was super good! Check it out: http://bylouisesk.com/2013/01/total-fruits-muffins/
    x Louise

  9. Posted 23 Feb ’13 at 16:16 | #

    I bet these taste amazing!

  10. Posted 25 May ’13 at 06:35 | #

    WOW just what I was searching for. Came here by searching for paleo diet

  11. Kristina Bentzen
    Posted 5 Jun ’13 at 11:06 | #

    Har lige bagt disse muffins, dog med citron og 85% chokolade istedet for med bær. Nu skal de med ud og gå langs stranden i det gode vejr. :) Tak for jeres fantastiske opskrifter. Håber selv på at kunne beskæftige mig med mad som job om nogle år.

  12. Kristine
    Posted 17 Jul ’13 at 02:57 | #

    Ser supergoda ut! Vad skulle man kunna byta ut riven kokos mot?

  13. Caroline
    Posted 30 Sep ’13 at 14:28 | #

    If you use almond flour insted, should you still use 200 g ?

  14. Vitolinka
    Posted 8 Oct ’13 at 19:51 | #

    Didn’t have dates but used dried plums instead. It was super yummmi. also added some raspberries and banana pieces in the end. super delicious. thanks for the recipe!

  15. Posted 5 Nov ’13 at 04:33 | #

    hi excellent page with great recipes
    I wonder what you think of the combinations of fruit
    sour sweets as kiwi and banana or can be mezlar 3 fruits at atime, if you can combine with other foods?
    thank you very much

  16. Terri
    Posted 10 Mar ’14 at 01:15 | #

    Can you use frozen berries and if yes do they need thawing? Love your site

  17. Koy
    Posted 5 Jul ’14 at 20:21 | #

    what can be used to replace fresh dates? in my area, Thailand,i can find only the dry ones.

  18. Catherine
    Posted 24 Jul ’14 at 03:15 | #

    Wow!! I just made these and they taste so good!!
    Thanks for the recipe.

    Terri: I used dried dates and the result is great!
    It’s difficult to find fresh ones around here to…

    • Catherine
      Posted 24 Jul ’14 at 03:18 | #

      Oups! not Kerri.. Koy. ;)

  19. Posted 17 Sep ’14 at 10:15 | #

    wonderful points altogether, you simply gained a brand new reader.
    What could you suggest in regards to your publish that you simpoly made a few days ago?
    Any sure?

  20. Zanna F.
    Posted 12 Nov ’14 at 04:54 | #


    These look delicious! Thinking about making them tomorrow morning. Is 200g almonds about two cups? I don’t have a kitchen scale. Guess I should invest in one. :)

  21. Maria
    Posted 27 Mar ’15 at 15:10 | #

    Can I use store-bought almond flour? If so, how much should I take?

  22. Laura
    Posted 19 May ’15 at 02:13 | #

    I made these, and they are delicious! I give them 5 stars, because blending the whole nut into flour MADE these wonderful. Almond flour would not have worked, because the texture was perfect. And unlike 99.9% of most other muffins that are GF, these have some staying power, meaning you feel good after eating them. They freeze well and keep their moisture. I plan on making these again ASAP. I used organic plain Greek yogurt, 2 c almonds (which I processed into crumbly flour), 1 c of shredded coconut, and I used the rest of the ingredients and frozen blueberries and blackberries. *TIP!!! Do NOT use frozen berries! Use fresh or thawed, drained frozen! Otherwise the batter becomes too wet and takes 3 times as long to bake the inside while the rest of the muffin burns! I have everything right now but the yogurt, and I’m soo wanting to make more NOW! My 2 yr old likes these a lot, too, and he’s a picky eater

  23. Mel
    Posted 25 Jun ’15 at 04:56 | #

    Hey guys,
    Just wondering if the muffin should be light and fluffy once cooked? Mine taste incredible but are a little dense, not rising very much and not fluffy. They seem to have quite a wet consistency even when cooked.Thank you in advance. Love the books and app. The photography and recipes are beautiful. melx

  24. Iris
    Posted 11 Aug ’15 at 08:58 | #

    What can i use instead of the yoghurt? thanks

  25. Kavita Suri-Clark
    Posted 14 Mar ’17 at 01:54 | #

    how do I convert 200 gms almonds? I have ground almond meal , so how many cups of that do I use please?

    • Posted 20 Mar ’17 at 19:19 | #

      Hi, you can use 2 cups almond meal.

      • K
        Posted 2 Apr ’17 at 05:13 | #

        i can’t have banana, is there something I can replace that with?

  26. Kavita Suri-Clark
    Posted 14 Mar ’17 at 01:54 | #

    also what can I use instead of banana please?

  27. Karen
    Posted 2 Nov ’18 at 12:18 | #

    Good morning! I made these last night and just had one for breakfast. I followed the recipe as noted…mostly. I used frozen blueberries, but fresh blackberries. I read a comment above that made a point regarding frozen berries. Just be sure to thaw and drain the berries first. I’ll try that next time. In the meantime, these have a great blend of flavors, just the right amount of sweet, and are packed with enough nutrition to start your day off right. Thank you for sharing!!! :)

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