Whole Grain Blackberry Muffins with Lemon Drizzle

 

Mmmmmmmm…fresh, warm, homemade muffins!

They really can’t be beat — especially on a relaxing, lazy morning.

Unless of course they also happen to be packed with fiber, antioxidants, protein, and healthy fats, too!

That’s right. Not only are these muffins delicious, but they also have the nutrition to get you energized for the day ahead! The blackberries alone are loaded with vitamins, antioxidants and polyphenols. In fact, blackberries have been shown to help prevent cancer, fight  heart disease, aid in memory retention, and reduce the risk of diabetes. That’s one powerful (and tasty!) little berry. In addition, coconut and coconut oil have been shown to reverse the affects of Alzheimer’s and diabetes, as well as boost metabolism. Plus, add to all of that a good dose of quality protein and whole grains!

Basically, you got yourself a superhero packed in a muffin.

Besides boasting both flavor and nutrients, these muffins are also amazingly moist! Forget what you may have heard about whole grain baked goods being too dense or chewy…this recipe is here to prove that theory wrong. The secret is oat flour and yogurt whey. Try adding them to some of your own recipes; you won’t be disappointed!

I made a batch of these little goodies while company was over for a visit. They were gone in a matter of minutes…with not a single crumb left behind. I just know you and your company will fall in love with them, too!

 

 

Whole Grain Blackberry Muffins with Lemon Drizzle

(Yield. 12 muffins)

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup oat flour (Simply grind rolled oats in your blender or food processor…it adds an extra dose of moistness to whole grain baked goods!)
  • Pinch or two of sea salt, according to taste
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 cup virgin coconut oil, chilled
  • 1/2 cup yogurt whey (You can substitute with buttermilk or yogurt, if needed.)
  • 1/2 cup raw milk
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup date sugar
  • Zest and juice of one large lemon
  • 1 1/2 cups fresh or frozen (thawed) organic blackberries
  • 3 tablespoon coconut butter, melted (You can even make your own.)

Preheat the oven to 350°F.

In a large mixing bowl, combine the flours, sea salt, baking soda, and baking powder. Using a pastry cutter or two knives, cut the chilled coconut oil into the flour mixture until it resembles a coarse meal with a few tiny pieces of chilled coconut oil remaining throughout.

In a separate bowl, whisk together the whey, milk, egg, vanilla, date sugar, zest, and about 3/4 of the lemon juice.

Add the milk mixture to the dry ingredients, and stir just until the dry ingredients are moistened.

Fold in the blackberries.

Lightly grease your muffin tin (I used coconut oil), or line each cup with a paper liner.  Fill each cup about 3/4 full.

Bake for about twenty minutes, or until the muffins are lightly browned on top. Allow the muffins to set in the pan for about five minutes before removing them.

Meanwhile, in a small bowl, mix together the coconut butter and the remaining lemon juice. If the mixture is too thick, add a bit of water until it reaches your desired consistency.

Drizzle the lemon coconut butter atop each muffin.

Devour!

These can be enjoyed both warm or at room temperature.