Whole wheat breakfast muffins bursting with blackberries and dark chocolate chips.
My favorite time to write is early in the morning. There’s something comforting about the transition of night to day. The darkness in the house slowly retreats as the sun peeks through the windows, and the nighttime sounds transition into chirping birds, a crowing rooster, and the noises of neighbors stirring and beginning their busy day.
So, here I sit, munching on Blackberry Chocolate Chip Muffins for breakfast, while our next door neighbor’s roosters compete to see who can crow the loudest. (Yes, they do this every morning.) Personally, I like the roosters. My family had chickens growing up and the crowing feels homey to me.
Anyway, let’s talk about my tasty breakfast, because I’m excited about sharing this blackberry muffin recipe with you all! It’s the season for berries, and I am very happy about it. I could eat them all day long. Do you have a favorite berry? I tried to think of what my favorite kind of berry would be and I just couldn’t decide.
It’s hard to beat fresh blackberries though, especially in the heat of summer, right off the wild blackberry bushes. Yum. That is a good berry right there. When I was young, my brother and I found some huge wild bushes about a mile away from our house and used to go and pick regularly. Blackberry jam, blackberry cobbler, blackberry chocolate chip muffins…
And then there was the day that someone decided to cut down those beautiful bushes (that was a sad day). 😦
Blackberries and chocolate may seem like an odd combination at first, but they sure are good together. My owl thinks so too. He was eyeing the muffins while I was taking a picture.
Blackberry Chocolate Chip Muffins
Ingredients
- 1/2 cup butter, softened
- 1 1/4 cups Sucanat (whole cane sugar, or you can use regular sugar)
- 1/4 cup honey
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla
- 3 3/4 cups whole wheat flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups dark chocolate chips
- 1 cup almond milk OR fat free milk
- 3 cups fresh or frozen blackberries
Directions
Preheat oven to 375 degrees F. Grease or line 2 dozen muffin cups.
Cream softened butter, Sucanat, and honey together in large bowl. Add in applesauce and vanilla and mix until blended. In a separate, medium bowl, stir together flour, baking powder, salt, and chocolate chips. Slowly add to creamed mixture, alternating with milk, just until mixed. Fold in blackberries. Batter will be thick.
Fill muffin cups 3/4ths full. Bake for 20-25 minutes or until slightly golden brown. Let cool in pan 5-10 minutes and then remove to cool on wire racks.
~K in the Kitchen
KintheKitchen 
I made these two nights ago and they were DELICIOUS!
We had a beautiful harvest of fresh blackberries to use. I didn’t have honey, and didn’t cream the butter and sugar (I’m a big believer that muffins are quick mix).
My husband took them to work yesterday and they went before morning tea – apparently they were a huge hit!
Thanks for a great recipe.
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You’re welcome! So glad to hear you enjoyed them! And sometimes I don’t cream the butter or sugar either – depends on the day. 🙂 I’m a little jealous of all your fresh blackberries!
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