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!