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These soft and fluffy mixed berry muffins are an easy breakfast or snack made with fresh berries, ground almonds, and camel milk.
I used raspberries, blackberries, and blueberries in this recipe, but feel free to substitute your favorite fruits in place of mixed berries.
For the best texture, use fresh or properly prepared powdered camel milk. Frozen berries can release extra moisture during baking.
Coat the berries in tapioca flour before adding them to the batter to avoid them sinking to the bottom.
The best part about this recipe is that it is simple, super easy to make, and ready in under 30 minutes.
Just mix the dry ingredients in one bowl, the wet ingredients in another, then combine everything and fold in the berries.
Looking for more ideas? Explore our camel milk recipes for simple ways to use camel milk in everyday meals and drinks.
Mixed Berry Muffins Recipe
These mixed berry muffins combine juicy berries with ground almonds and camel milk for a soft, fruity muffin that works well for breakfast, brunch, or a quick snack.
Serves: 9
Prep time: 10 mins
Cook time: 20 mins
Ingredients
- 3 cups ground almonds
- ½ cup tapioca flour
- 2 tablespoons tapioca flour for coating the berries
- 1 teaspoon baking soda
- ½ cup mixed fresh berries, such as raspberries, blackberries, and blueberries
- 2 large eggs
- ½ cup camel milk
- ¼ cup raw honey
- ¼ cup melted coconut oil
- 1 tablespoon lemon juice
.In another bowl, whisk together the eggs, camel milk, raw honey, melted coconut oil, and lemon juice.
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a muffin tin with coconut oil spray or line with muffin liners.
- In a small bowl, coat the fresh berries with 2 tablespoons of tapioca flour.
- In a medium bowl, whisk together ground almonds, ½ cup tapioca flour, and baking soda.
- In another bowl, whisk together the eggs, camel milk, raw honey, melted coconut oil, and lemon juice.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the berries.
- Spoon the batter evenly into the muffin cups, filling about three-fourths full.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Faqs:
Can I use frozen berries instead of fresh ones?
Yes. Add frozen berries directly to the batter without thawing them first. They may release extra moisture, which can make the muffins slightly softer.
Can I replace ground almonds with regular flour?
Yes. All-purpose flour can be used, but it may change the texture and moisture of the muffins.
What can I use instead of camel milk?
Yes. You can use regular milk, almond milk, or oat milk as a simple substitute.
How do I stop berries from sinking?
Coat the berries lightly with tapioca flour and gently fold them into thick batter to keep them evenly distributed.