Whole Wheat Blackberry Muffins
makes 12 delicious muffins
2.5 c.whole wheat pastry flour
1/2 c. sugar (we recommend organic cane sugar or Rapadura)
2 t. aluminum free baking powder
1/4 t. baking soda
1/4 t. sea salt
1 c. cultured buttermilk
1 t. real vanilla extract
1/2 c. butter, coconut oil, or a combination of the two, melted over low heat
1 c. blackberries (or other berries)
Preheat oven to 375F and either line muffin tin with paper baking cups or lightly grease pan using coconut oil. Measure dry ingredients into a large bowl and stir together with a whisk; set aside.
Crack egg into a medium bowl and lightly beat. Stir in buttermilk and vanilla, then slowly whisk in melted butter/coconut oil until blended. Add wet mixture to dry ingredients stirring until just a bit of the flour mixture is left; gently fold in blackberries being careful to not over mix your muffins. Using an ice cream scoop, evenly fill prepared muffin cups. Lightly sprinkle some sugar on top of each muffin if desired. :)
Bake until lightly golden brown, 15 - 20 minutes (ours took 18 minutes); check with a toothpick to be sure they're done! Cool slightly then remove from pan to cool on a wire rack.
Visit our Muffin Monday page for more deliciously healthy muffin inspiration!
Lord willing, I'll be back to a normal blogging schedule next Monday. In the meanwhile, I'm enjoying organizing our school room and finishing up lesson planning for the fall, tending our garden (green beans and cukes are coming on!), working on a variety of projects both inside and outside the house, sewing a new swimsuit for Anna (yes, I know, it's kinda late in the summer for this...), and, most importantly, getting ready for a weekend getaway with Dan to celebrate our 20th anniversary!! God is good! Hope you're enjoying these last days of summer vacation, my friends. See you next week,
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Sharing @ the Hearth & Soul Hop, Simple Lives Thursday, Comfy in the Kitchen, and Frugal Days, Sustainable Ways