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Blackberry Breakfast Muffins

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I bought the most SCRUMPTIOUS, melt-in-your mouth blackberries at the farmers market yesterday. I was so in love with them that I bought more than usual so that I could to try them in some recipes. Breakfast muffins are a great way to pack in nutrition, and because they freeze well can be a quick easy breakfast. This recipe uses some whole grains and my favorite ingredients, flax and wheat germ. The result is a crazy good muffin that’s high in fiber and nutrition.

Ingredients

Food
Amt
Units
Prep
Notes
1½ cups white whole wheat flour
white whole wheat flour
cups
¼ cup flax meal
flax meal
¼
cup
¼ cup wheat germ
wheat germ
¼
cup
¼ teaspoon salt
salt
¼
teaspoon
2 teaspoons baking powder
baking powder
2
teaspoons
½ cup butter, softened (or dairy-free substitute)
butter
½
cup
softened
or dairy-free substitute
½ cup brown sugar (light)
brown sugar
½
cup
light
2 eggs
eggs
2
½ cup milk, or dairy-free milk substitute
milk
½
cup
or dairy-free milk substitute
1½ cup blackberries, rinsed and dried
blackberries
cup
rinsed and dried

Method

Preheat oven to 375 degrees. Spray muffin tins with cooking spray or line with cupcake liners. In a medium bowl mix flour, flax meal, wheat germ, salt and baking powder. Set aside. In a larger bowl, cream butter and brown sugar with an electric mixer for about 2 minutes. Add eggs one at a time and beat well. Remove bowl from the mixer. Add one third of flour mixture followed by one half of milk and fold until just combined. Repeat until all of flour and milk is folded in. Carefully fold in blackberries. Fill muffin tin evenly with batter. Bake for 20-25 minutes until slightly brown and a toothpick comes out clean. Use mini muffin pan and cook for 15- 20 muffins.

Prep time
12 min
Cook time
25 min
Yields/Serves:
18 muffins

Yum Ratings

😫😟😐😀😍 “It's great! Super yummy!” —Asa, age 4
😫😟😐😀😍 “Wow! It's really good. I would definitely eat this for breakfast!” —Zane, age 8