August in the Pacific Northwest means it is blackberry season. From childhood blackberry season has been one of my favourite seasons. I risked cuts by very large blackberry thorns and contact with my most feared creatures spiders in order to forage for these juicy gems. We would bake everything from blackberry pie to crisp to jam with blackberries. To this day blackberry pie is still my absolute favourite pie. Muffins are such an ideal grab and go breakfast and these are no exception. They freeze well and I can be popped out of the freezer in needed quantities the night before, ready to go for breakfast. If you are using frozen blackberries keep in mind that they are heavier than fresh so they tend to weigh down the batter and can cause the baked muffins to sink in the middle so I usually add less of them than fresh.
Preheat oven to 350 F and grease two-12 count muffin tins and line with 15 paper muffin cups. Melt coconut oil over low heat and once it has melted turn off the heat and allow it to stay warm on the burner. This will keep the oil from starting to get solid again. If you are using avocado oil or another oil there's no need to melt.
Whisk eggs, sugar, lime zest and juice in a medium bowl. Mix in vanilla, milk and then the melted coconut oil. Whisk for another minute or so until smooth. Sift the dry ingredients, excluding the pumpkin seed meal and the 1 tbsp of tapioca starch. Add the dry ingredients to the wet and use a spatula or wooden spoon to stir in the dry ingredients. Add the pumpkin seed meal and stir well. Make sure all of the dry ingredients are well mixed into the batter. Batter will be lumpy and very thick.
Sprinkle the one tbsp of tapioca starch over the blackberries and gently toss until blackberries are covered. This will keep the berries from settling to the bottom of the muffins. Fold the blackberries into the batter, distributing evenly throughout.
Spoon the batter into the muffin cups and fill to the top. Spread and smooth the batter evenly in the cups with and bake in the centre of preheated oven for 29-31 minutes or until a toothpick comes out clean. Allow to cool for at least 15 minutes before enjoying or freeze for up to 6 weeks.
Ingredients
Directions
Preheat oven to 350 F and grease two-12 count muffin tins and line with 15 paper muffin cups. Melt coconut oil over low heat and once it has melted turn off the heat and allow it to stay warm on the burner. This will keep the oil from starting to get solid again. If you are using avocado oil or another oil there's no need to melt.
Whisk eggs, sugar, lime zest and juice in a medium bowl. Mix in vanilla, milk and then the melted coconut oil. Whisk for another minute or so until smooth. Sift the dry ingredients, excluding the pumpkin seed meal and the 1 tbsp of tapioca starch. Add the dry ingredients to the wet and use a spatula or wooden spoon to stir in the dry ingredients. Add the pumpkin seed meal and stir well. Make sure all of the dry ingredients are well mixed into the batter. Batter will be lumpy and very thick.
Sprinkle the one tbsp of tapioca starch over the blackberries and gently toss until blackberries are covered. This will keep the berries from settling to the bottom of the muffins. Fold the blackberries into the batter, distributing evenly throughout.
Spoon the batter into the muffin cups and fill to the top. Spread and smooth the batter evenly in the cups with and bake in the centre of preheated oven for 29-31 minutes or until a toothpick comes out clean. Allow to cool for at least 15 minutes before enjoying or freeze for up to 6 weeks.