Blackberries arrived at the grocery about the same time as strawberries – which was confusing. I thought it went like this: strawberries, blackberries, raspberries, blueberries. But much like the way we are getting 85 degree weather and it is snowing in Minnesota, go figure.
Also, in an odd twist that kind of made my head spin a little, blackberries were a whole lot less expensive than strawberries. Though I’ve never really enjoyed blackberries, in a moment of “I’m too cheap to pay $5 for 6 strawberries” I purchased two blackberry packages and brought them home.
Never having been quite smitten or familiar with blackberries I had no idea what to do with them. There they were the next day, sitting in the refrigerator, mocking me with that “what were you thinking” snicker every time I opened the door. So because I felt obligated, I tasted one. And then I tasted another and soon one package was empty.
They were incredible tasty. Even better than any strawberry I’d met in recent years. Since then I’ve been buying them like they might disappear from the planet. However, there are only so many you can actually eat before your fingers and insides turn purple.
I had to get a little creative and corn muffins seemed like a good match when I wrote up the recipe. Even better was making it a trifecta – blackberry, lemon and corn in a mini muffin.
We just about ate them all and there were many of them. Mini (two-bite) muffins, that is. The recipe is simple and easy. Make the corn muffin batter and scoop it into the prepared liners. Add a single berry in each liner so it sticks out of the batter a little bit. The berries are huge so that each bite (read: all two bites) is full of both berry and muffin.
That’s a win-win in my book. Sorry strawberries. Maybe next year.
|Mini Blackberry & Lemon Corn Muffins, Gluten Free|| |
- 220 grams Canteen Flour Blend (see about Flours) (1 ½ cups)
- 40 grams GF corn meal (1/4 cup)
- 65 grams granulated sugar (1/3 cup)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 extra large eggs
- 175 grams almond milk (1/2 cup)
- Zest of one lemon
- 30 grams lemon juice (from one lemon)
- 115 grams canola oil (1/2 cup)
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 36-40 whole blackberries
- Preheat oven to 350°F. Place liners in mini muffin pans (about 36 muffins).
- In a large bowl whisk together flour, corn meal, sugar, baking powder, salt, and baking soda. In a medium bowl whisk together eggs, milk, lemon zest, lemon juice, oil, vanilla and lemon extract. Fold into flour mixture until blended, and no dry matter remains, but don’t over mix.
- Set berry into the batter in each muffin cup with a bit sticking out of the top.
- Bake 12-14 minutes or until a toothpick comes out without crumbs. Transfer muffins to a rack to cool completely. Serve at room temperature.