Blackberry Coconut and Lime Muffins (Grain/Starch/Dairy/Corn/Soy /Refined Sugar Free)

Blackberry Coconut and Lime Muffins (Grain/Starch/Dairy/Corn/Soy /Refined Sugar Free)

Blackberry Coconut and Lime Muffins

Delicious perfect moist muffins. I was really pleased with these. Pull out your blender- and believe me when I say it makes quite the difference.

Blackberry Coconut & Lime Muffins.


  • 3 Organic Eggs
  • 1 TBS Lime Juice
  • 4 TBS Milk (high fat coconut milk suggested)
  • 1 TBS Oil or melted butter.
  • 1/2 Cup Unrefined Granulated Sugar (Palm Sugar/Sucanat/Xylitol etc)
  • 1 1/4 Cup Blanched Almond Flour
  • 1/4 Cup Shredded Coconut (unsweetened)
  • zest of 1 Lime (optional)
  • pinch of salt.
  • 3/4 Tsp. Double acting baking powder.
  • 1 cup Blackberries.


  1. Preheat oven to 350 Degrees. Fill muffin cups with liners.
  2. In a blender combine the Eggs, Milk , Lime Juice and Oil. Turn blender on and let the whip for 30 seconds. Add in the Almond Flour, Shredded Coconut, Sugar, Salt and Lime Zest. Turn on blender again to mix.
  3. Add the Baking Powder- turn blender on one last time until incorporated. Stir in the Blackberries and promptly pour batter into the prepared muffin cups.
  4. Bake 25 minutes.

Blackberry Coconut and Lime Muffins

Blackberry Coconut and Lime Muffins

Recipe yields 8-10 Blackberry Coconut and Lime Muffins (depending how high you fill each cup)

This recipe was developed using Honeyville Blanched Almond Flour- using other brands may result in a slightly different outcome.

For some variation- try replacing the blackberries with blueberries and using lemon juice and zest instead!

Store at room temp or freeze for another day!


Brittany Angell

25 comments | Leave your own

  1. Ellen (Gluten Free Diva)

    I just love the versatility of almond flour. I just ordered a 5 lb bag from Honeyville. I’m chomping on the bit to ge baking with it. Your muffins look fab!!

  2. Patricia

    Hi Brittany,
    Do you think honey would be an ok substitute for sugar in this recipe?

  3. Crystal

    I’m loving your new simple and grain free recipes, Brittany! These were so easy to make. I whipped them up rather quickly. I used blueberries instead of blackberries and they came out deliciously.

  4. Debbie

    Amazing (and versatile) recipe! I made Mini Blueberry Muffins for my daughter's Bridal Shower. Even the folks that don't have to eat gf enjoyed them!

  5. Helen

    I have just made these and they are AMAZING! I used raspberries because there were no blackberries in my grocery store, and they are really good. Your website is brilliant; I am in the throes of having to adjust my diet and I have found these receipes really inspirational in helping me realise I can still have an interesting diet! Thanks so much!

  6. Sheena

    These sound delish! However I have a severe nut allergy : ( would I be able to sub coconut flour? Maybe just increase the eggs if I do? Thank you for your time and yummy recipes!!

  7. emily

    This is my new favorite GF muffin recipe! I have made them in the past per the recipe and they turned out absolutely perfect. Just tried a version with apple, shredded carrot and pecan – yum!

  8. Stefania

    Morning, Can you switch out the eggs to flax egg. I am vegan as well as GF and want to try these. Thanks

  9. Jennifer

    What in the world is double-acting baking powder? And I thought most baking powder has corn in it – could I sub. baking soda? I think the lime would be acidic enough to activate it. Thoughts?

    1. Mrs G

      I do not leave in the US and here we do not have the difference between regular baking powder and double acting baking powder. There is just baking powder, period. So I used the only baking powder sold at my local supermarket and it always works.
      It’s true that baking powder contains corn starch, but it’s just a small amount. If this bothers you, there are recipes on how to make your own grain-free baking powder. I have never tried.
      I would not simply substitute baking soda for baking powder, because baking soda is just a component of baking powder (or sometimes there is no baking soda but a similar sort), so it would not work the same.
      I hope this helps you.

  10. Mrs G

    Hi, Brittany!
    Just want to tell you that these muffins are really, really delicious.
    I made them twice, once with blueberries and once with a raspberry-blueberries mix and they were great. I think that the genius touch is the lime juice and lime zest: for a moment, my husband thought it was mint leaves!
    Xylythol works great here.
    Thank you so much for this recipe, I will make it again and again.

  11. Charlene

    These were incredible! The ingredients were simple (only needed to buy blackberries) and the mess was minimal. Thank you SO much!! This will be my go-to potluck dish at church from now on.

  12. Christena R

    Hi! Do you know if these double or triple easily? Any tips on making your recipes larger would be much appreciated!

  13. Nikki


    these blackberry coconut lime muffins say they are dairy free but the very first ingredient is 3 eggs? Can and egg replacer be used or will it mess up the outcome?


  14. Michelle G.

    Hi Brittany! Would evaporated can juice work for a sweetener, and how much would you use? Thanks for another awesome recipe!

    1. Michelle G.

      cane juice. Yes, I can spell. 😉

  15. Sanna

    If you are on the eliminating diet to heal leaky gut and dont want to eat sugar, dairy and any grains how can you sweeten safely (thinking of candida). S

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