Tuscan Lemon Muffins with Blackberries

August 29, 2012 · 4 comments

in breads and muffins,breakfast/brunch,healthy

Blackberries grow near my in-laws and they pick them annually, so when my mother-in-law brought over some she’d frozen, they renewed my interest in making muffins. I used to make healthy muffins on a weekly basis, but for some reason that has fallen to the wayside (the reason, really, is my penchant for eating peanut butter toast in the mornings).

I had this recipe for Tuscan lemon muffins pinned, and I decided to add the blackberries to it because blackberries pair so well with lemon (well, any citrus, really). I healthified these by adding some whole wheat flour and reducing the sugar just a bit. I also added almond extract and upped the lemon juice. Lemon is in the moniker, after all, so it should be pretty prevalent in my opinion.

These are a bright, tart muffin and they come together very quickly. If you use frozen berries, don’t thaw them before stirring them into the batter. If you have a toddler, be amazed at the interest they have in dotting the batter in each muffin well with blackberries. :)

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{ 4 comments… read them below or add one }

Joanne August 30, 2012 at 5:47 am

I couldn’t give up my peanut butt breakfast either but I’d be happy to nibble on these for dessert! I love the combinations lemon and berries in baked goods!

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Ann P. August 30, 2012 at 10:35 pm

What makes these muffins “tuscan?” Whatever it is, they look delicious!! :D

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elly August 30, 2012 at 10:49 pm

Haha, no idea. I guess the olive oil and ricotta? :)

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elizabeth September 1, 2012 at 4:48 pm

So, the whole wheat flour means they’re totally healthy, right? ;)

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