Recipe: Lemon-Blackberry Muffins

Hi all,

Blackberries are going crazy in Seattle right now, so while my two older boys are away at camp (sniffle, sniffle), my youngest son, Colby, and I are going to go blackberry picking! I’ll be making him his favorite muffins (next to pumpkin, of course):

Lemon Blackberry Muffins


1 stick butter, melted

1 egg

1/3 cup almond milk (or any milk you like)

1 tsp vanilla

2 tbsp lemon

1/2 tsp lemon zest

1 cup fresh blackberries

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1/4 tsp nutmeg

3/4 cup sugar (try switching to Swerve, or another brand of zero calorie, natural sweetener!)

1 1/4 cup all purpose flour

1/4 cup finely ground cornmeal


Mix together dry ingredients, set aside. Whisk together butter, egg, vanilla, almond milk, lemon juice and zest. Fold flour mixture into wet ingredients. Carefully mix in blackberries. In a 12-cup muffin tin, or a mini 24-cup tin, (greased or lined with muffin liners), bake at 350 degrees for about 15-20 mins, or until a toothpick in the center comes out clean. Enjoy!

No Comments


This site uses Akismet to reduce spam. Learn how your comment data is processed.