The batter recipe from “Run Fast. Cook Fast. Eat Slow.” is so versatile; after using it for the Pumpkin Spice Muffins, I decided to use it as a base for a new variety that leveraged pears, another wonderful fall fruit. I had a vision in my mind of how wonderful a big, tart blackberry would taste in the center of a mellow, sweet pear muffin. My husband was the first to break into the warm, fresh-from-the-oven Pear Blackberry Muffins, and he told me that they are the best muffins we’ve ever made; moist, dairy-free and sugar-free, and SO DELICIOUS. Whip up a batch today and enjoy!
Pear Blackberry Muffins
- 2 cups almond flour
- 1 1/2 cups old-fashioned rolled oats
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 cup pears chopped fine
- 3 large eggs
- 1 tsp vanilla
- 1 cup pureed pears approximately 2 pears
- 6 tbsp vegan butter
- 12 large blackberries
- Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin cups.
- Combine the almond flour, oats, cinnamon, baking soda, and salt in a large bowl.
- In a separate bowl, whisk to combine the eggs, chopped pears, pear puree, melted vegan butter, and vanilla. Add to the dry ingredients and mix until combined.
- Spoon the batter into the prepare pan using a large spoon or a 1/4 cup measure. Fill each cup halfway and then place a large blackberry in the middle, and fill the cup to the brim with batter.
- Bake until the muffins are evenly browned on top and a toothpick inserted in the center of a muffin comes out clean, 30-35 minutes (mine were done at 30 minutes). Enjoy!