blackberrymuffin

blackberrymuffin

 

2 days ago, my dear husband and I enjoyed picking some beautiful juicy blackberries from the bush in our back yard and last night, I was very busy making some delicious healthy desserts with these beauties.  I made some wonderful fruit leather mix, which we will be dehydrating this evening and enjoying the tasty snack.  Last night, I baked some wonderful blackberry muffins and they are delicious and wonderful!  As you can see from this wonderful picture, they came beautiful and they taste much better than they look!  Enjoy this wonderful recipe! For those of you Oregonians who are fortunate enough to live near blackberries and other wonderful wild edibles, be good to yourself and your family and pick these beauties.  There is much to be said about do it yourself and self-sufficiency.
Tasty Blackberry Muffins
Ingredients
1/2 C fresh organic blackberries, rinsed with white distilled vinegar and then rinsed with filtered water
2 C all-purpose unbleached whole wheat flour
1 C organic agave nectar
1 tsp. vanilla extract
1/2 sea salt
1 C vanilla soy, almond, or coconut milk
1/4 C sunflower oil
Instructions:  Pre-heat the oven to 350 degrees Fahrenheit.  Mix the dry ingredients, including the blackberries, in 1 bowl, and the wet in another, separately. Mix each well and then gently pour all the wet ingredients into the dry and mix thoroughly until smooth and not lumpy.   When the mixture is nice and smooth, gently pour large wooden spoonful amounts into each muffin holder 1/2 way full.  Bake in the oven for 30 minutes or until the fork comes out clean and completely baked.   When the muffins are finished baking, remove them from the oven and allow them to cool a little before serving.  Serve and enjoy!