August is such a beautiful month. The heat is dying down, and in the early morning hours the chill of crisp, cool air reminds me that fall is just around the corner. August is also the month to pick all those ripening blackberries, and at twenty pounds and counting there is no shortage of smoothies, cobblers, and pies in our house. My husband called home from work with a blackberry muffin craving that couldn’t be ignored, so this morning I decided to get work in the kitchen. Here is what came fresh out of the oven today..
I’ll admit I was absolutely unaware of amazingness that was about to take place in my mouth. After my daughter and I devoured 4 of these in about 4 seconds, I had to draw every ounce of self control to pack them up to deliver to my Husband. If you are looking for an easy and delicious way to use up some of those fresh (or frozen) blackberries, this recipe is it.
1 1/2 cups fresh blackberries2 1/2 cups flour (I substituted 1/2 cup of wheat bran, the rest flour)1 tbs baking powder1/2 tsp salt1/2 tsp vanilla1 tsp cinnamon2 eggs (or substitute)3/4 cups sugar (or substitute)1 cup yogurt (I used vanilla almond)6 tbs unsalted sweet butter melted1 tsp milk (I used almond milk)a touch of lemon zestshredded coconut to sprinkle on top (optional)Position baking rack to center of oven, and preheat to 400. Combine dry ingredients in a large bowl and sift together. Combine wet ingredients, except blackberries, in separate bowl and whisk together. Then add wet to dry and SLIGHTLY mix, just until moistened (this will ensure your muffins are fluffy, nobody likes an unfluffy muffin). Now add your blackberries and mix in carefully. Again, you don’t want to over mix. Divide batter into greased or lined muffin tin (sprinkle on your coconut if you’re using it) and bake for 17 minutes, or until toothpick comes out clean.Cool 5-10 minutes and enjoy a little piece of heaven!Happy Friday!