Blackberry Yogurt Muffins

27 Sep

Ingredients:  Spelt flour, unbleached flour, flax seeds, oats, baking powder, baking soda, salt, nutmeg, organic cane sugar, honey, butter, plain yogurt, vanilla, fresh blackberries, and applesauce.

In a large bowl, whisk together 1½ cups spelt flour, 1½ cups all-purpose unbleached flour, two tablespoons of flax seeds, three tablespoons of old fashioned rolled oats, two teaspoons of baking powder, one teaspoon of baking soda, half a teaspoon of salt, and half a teaspoon of nutmeg.

In another bowl, whisk together half a cup of organic cane sugar, half a cup of honey, half a cup of melted butter, one egg, 1¼ cup of plain yogurt, one teaspoon of vanilla, a quarter cup of unsweetened applesauce, and one to two cups of fresh blackberries. I stir the blackberries in at the very end so that there are whole berries still intact.

Preheat oven to 375 degrees. Spray muffin tin cups with non stick cooking spray. Fill each cup two-thirds full. Bake for 25 minutes. Allow them to cool for at least five minutes before removing from the tin.

Experiment: Try using a flavored yogurt and omitting the honey. Add nuts or a mix of other berries. Try adding minced lemon or orange rind for zest. Use cinnamon instead of nutmeg.  Sprinkle tops with raw sugar before baking for a special, sweet touch.

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4 Responses to “Blackberry Yogurt Muffins”

  1. Tes September 27, 2010 at 7:25 am #

    Wow the muffins looks so moist and perfect! It must be nice to have these cute muffins on the breakfast table!
    Thanks for sharing!

  2. Mindy September 28, 2010 at 3:46 pm #

    thanks Tes 🙂 they never last long!

  3. Emilie Pooar October 4, 2010 at 4:01 pm #

    I made this recipe as a bunt cake for Adelaide’s birthday cake, and then I put whip cream with blackberries on top. It was so yummy. Thanks for posting such great recipes! Everyone was so impressed by how moist it was.

  4. Mindy October 6, 2010 at 1:53 pm #

    Great Emilie! so glad the recipe worked for your cake as well. I’ll have to remember that 🙂

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