Pear Blackberry Muffins

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

This recipe is an adaptation of the Pumpkin Spice Superhero Muffins from my favorite cookbook "Run Fast. Cook Fast. Eat Slow". I made a few changes to keep them dairy-free and sugar-free. They're perfect to satisfy your pumpkin cravings around Halloween, or any time of year!
Calories: 135kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

We used Miyoko’s vegan butter – it’s awesome.
I usually use a whisk to combine dry ingredients when I’m using almond flour, to break up any clumps and fully incorporate the dry ingredients together.
These muffins lasted in an airtight container in the refrigerator for 5 days. I reheated for 30 seconds in the microwave and then toasted. You can also freeze and reheat.
 

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