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

Ingredients:

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

Preparation:

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!

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