Lemon Blackberry & Apple Muffins

I have been trialing a blackberry and apple chia seed loaf for a while…well, originally it was a banana and blackberry walnut loaf but I just could not get it right. The mixture was always too wet, so the middle was always a touch underdone while the crust was overcooked. I thought by switching out the banana and replacing with the apple that it might work but it was not meant to be. But I really loved the flavour combination of apple and balckberry.

muffin 5And I really wanted to make something with blackberries. I grew up in a very rural area and down one of the lanes to our back paddocks on the farm grew an untamed blackberry bramble. I am sure Dad told me that my Great Grandmother planted this, but I can’t be sure. In order for a more lyrical and romanticised blog post let’s assume it was.

I remember walking or biking down to the bramble and carefully picking and eating the beautiful glossy berries by the handful, trying to keep the bees and wasps away.

Anyway. I could not take another baking fail, so I turned to one of my favourite (and oh so reliable) muffin recipes, Mighty Morning Muffins by My Lovely Little Lunchbox. These are delicious and jam-packed with goodness and I thought would be easily adaptable to achieve the taste combination I wanted.


Muffin 1

Lemon, Apple & Blackberry Muffins

Ingredients

Zest and juice of one lemon
2 grated apples
1/2 cup of frozen blackberries
1 cup of oil (I use extra virgin light flavoured olive oil)
1 cup of greek yogurt
1/2 cup maple syrup
3 eggs lightly beaten
2 cups plain flour
1 tbsp baking powder
1 cup rolled oats plus extra for sprinkling

Method

  1. Preheat oven to 180c and grease a medium muffin tin
  2. In a large bowl mix together the yogurt, oil, maple syrup, eggs, lemon zest and juice and grated apples
  3.  Add the baking powder, flour and oats and gently fold through
  4. When almost mixed through, fold through the berries
  5. Spoon into a muffin tin and sprinkle the muffins lightly with rolled oats
  6. Bake for 12-15 minutes until the muffins are lightly golden and a skewer inserted comes out clean

Adapted from My Lovely Little Lunchbox


These muffins are freezer friendly (if they last that long!) and will freeze for at least 3 months. Enjoy!

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muffin 6 Like to pin things? Me too…pin this one! x

 

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