Blackberry Muffins
These Blackberry Muffins are perfect for anyone ages 1+, they're healthy, quick to prepare and easy to store in the freezer for when you need a quick snack!
Servings: 12 people
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup milk of choice (cows milk, oat milk, almond milk, hemp milk etc)
- ¼ cup grapeseed oil (coconut oil works also)
- ½ cup honey or agave (only use honey if you're making these for humans above 1 year old)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 ½ cups blackberries halved (you're more than welcome to sub any other fruit - just cut into similar size)
Instructions
- Preheat the oven to 375° F.
- In a bowl, combine the flour, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, oil, honey, vanilla, and lemon zest. Slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
- Add the berries to the batter and slowly combine.
- Line or grease muffin tins and fill each tin ⅔ of the way with batter.
- Bake for 20 minutes or until toothpick tester comes out clean.
Notes
Muffins are perfect to make ahead and freeze. Just thaw and serve!
Nutrition
Calories: 183kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 87mg | Fiber: 2g | Sugar: 13g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg