If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have been experimenting with ways to incorporate bee pollen into my diet. Yes, it’s delicious in smoothies and scrumptious on its own…yet these muffins are a fun way to incorporate this superfood and an excuse for me to make my favorite blackberry muffins… —Deco Tartelette
Blackberry + Bee Pollen Muffins
- 4 tablespoons raw or organic unsalted butter, melted and cooled
- 1 large organic egg
- 1/4 cup whole milk
- 1 teaspoon baking powder
- 6 tablespoons organic cane sugar + 1 teaspoon for sprinkling
- 1/4 teaspoon kosher salt
- 1 cup blackberries (a generous cup)
- 1 tablespoon bee pollen (you can find high-quality, local bee pollen in the supplement section of your local natural foods store)
- 1 cup Organic unbleached all-purpose flour
- Preheat oven to 375 degrees Fahrenheit.
- Line a muffin pan with six paper liners.
- Place butter, egg, and milk in a medium sized bowl. Mix until blended.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blackberries.
- Distribute batter evenly between six paper liners. Sprinkle with sugar.
- Bake for about 20-25 minutes or until golden brown. You will know the muffins are ready when you use the toothpick trick (place a toothpick in a muffin…the muffins are ready if the toothpick comes out clean).
- Once you remove from oven, sprinkle tops with bee pollen. Serve warm with blackberry butter (recipe below).
- 4 tablespoons raw or organic unsalted butter
- 1/4 teaspoon salt
- 4 organic blackberries
- Using a fork, combine all ingredients in a small bowl. Store in the fridge until ready to use.
- This recipe was entered in the contest for Your Best Breakfast Baked Good