Blackberry Muffins (& 6 weeks!)

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I tried 2 new delicious recipes this weekend!!  Also, I realized that we’ve made it 6 weeks now!  I forgot I was counting, whoopsy!  I just had to get back in my game for this week, after I’d been so badly thrown off my game on Friday.  This will not be an easy week coming up, either.  Tomorrow is also my hubby’s big day- he finds out to which hospital he’s matched.  We’re nervous/excited/filled with anticipation!!

With the muffins, the texture was difficult to perfect. I like a fluffy muffin, but it was a little difficult to find the right ingredients that wouldn’t weigh it down.  The flours are absolutely key for the right texture, I had decided.  Also, a method for getting better berry flavor in muffins without weighing them down is described below- making a sauce, similar to pie filling, and adding that into the batter in addition to fresh berries.  I first read about it in Joanne Fluke’s foodie-murder mystery novel, “Blueberry Muffin Murder,” and this same technique was recently featured in Cook’s Illustrated magazine, too!

Blackberry Muffins
makes 6 muffins; 2 muffins = 1 serving

1/4 c. berries (blackberries, blueberries, raspberries, strawberries, etc.)
1/8 c. water

1/4 c. whole wheat pastry flour
1/4 c. whole wheat bread flour
1/2 tsp. corn starch
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 Tbsp. butter
1/6 c. demerara or raw brown sugar
1 Tbsp. agave syrup (I used vanilla flavored)
1 egg
1 Tbsp. applesauce
2 Tbsp. greek yogurt, plain & unsweetened
1/4 tsp. lemon zest
1/4 c. buttermilk
1/4 c. berries of choice

Preheat oven to 375 degrees F.  In a small saucepan, combine berries and water; simmer on medium-low heat for about 15 minutes, or until water becomes syrupy & fruit is cooked evenly.  After this is done, turn off the heat & let cool a few minutes, so that it’s not boiling.  Meanwhile, in a large bowl, combine flours, starch, baking powder, baking soda, and salt.  Cut the butter into the flour mixture until it’s evenly distributed.  Make a well in the center of the flour; add sugar & agave syrup- stir well.  add the egg into the bowl & beat it a little before stirring into the flour mixture.  Add applesauce, yogurt, lemon zest, and buttermilk & stir until just combined.  Fold in the cooked berries (this will turn the batter whatever color the berries are- it’s a good thing for flavor), and then fold in the remaining fresh berries gently.  Spoon enough batter to fill each cup; bake for 25 – 30 minutes, or until a toothpick inserted in the center of the muffin comes out clean!

I added the oats on top- I was going for a “bakery” look!  Not sure if I achieved it, but they were good!

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One Response to Blackberry Muffins (& 6 weeks!)

  1. Janet says:

    These look fabulous LB!

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