Blackberry Cinnamon Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Ingredients:
3/4 cup coconut sugar
2 large eggs
1/3 cup oil
1 cup unsweetened almond milk
1 3/4 cups + 2 tablespoons whole wheat white flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 cup blackberries, coarsely chopped
Directions:
Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners and spray the liners with cooking spray. In a large bowl, whisk the sugar, eggs, and oil vigorously until well combined.
Add the milk and whisk until incorporated.
Add the flour to the wet ingredients, and sprinkle the baking powder, baking soda, cinnamon, and salt over the flour. Combine the wet and dry ingredients by stirring gently just until combined.
Add the blackberries and fold in gently.
Divide the batter evenly among the muffin cups. Bake the muffins for about 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack. Enjoy!
Notes:
Whole wheat white flour may be substituted with the same amount of all-purpose flour or a combination of one cup of all-purpose flour and 3/4 cup + 2 tablespoons whole wheat flour.
Coconut sugar may be substituted with the same amount of granulated or brown sugar.
Almond milk may be substituted with whatever milk you have on hand.
If using frozen blackberries, thaw them slightly and blot gently with paper towels.
Store muffins in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week. Muffins may also be frozen for up to 3 months.
Recipe variations:
These muffins are easily customizable, so you can change up the recipe.
Sub buttermilk for the milk for a nice tangy flavor.
Use Greek yogurt in place of the milk for added protein.
Swap the blackberries with blueberries, raspberries, or chopped strawberries or peaches.
Substitute the cinnamon with Chai Spice Mix, cardamom, or your favorite spice, or add vanilla extract for added flavor.
Top with pecans, walnuts, or a streusel.
FAQs
Can I make these muffins gluten-free?
Gluten-free 1 to 1 flour is typically a good substitute, but I have not tried it with this recipe as it’s not my favorite gluten-free flour.
These Blackberry Oat Muffins from Go Dairy Free sound like a great gluten-free version.
Should I wash the blackberries first?
It’s always recommended to wash fresh blackberries before use. Simply give them a quick rinse, drain well, and blot dry with paper towels.
Can I use frozen blackberries?
Frozen blackberries may be used in these blackberry muffins. Simply thaw and blot dry with paper towels.
Can I substitute blueberries for blackberries?
You can use blueberries, raspberries, or any chopped fruit in place of the blackberries.
Nutritional Facts:
Serving: 1g | Calories: 167kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 50mg | Fiber: 3g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
Recipe courtesy of Flavor the Moments.com
