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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)
- 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