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
Ingredients
- Blackberry + Bee Pollen Muffins
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4 tablespoons
raw or organic unsalted butter, melted and cooled
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1
large organic egg
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1/4 cup
whole milk
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1 teaspoon
baking powder
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6 tablespoons
organic cane sugar + 1 teaspoon for sprinkling
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1/4 teaspoon
kosher salt
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1 cup
blackberries (a generous cup)
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1 tablespoon
bee pollen (you can find high-quality, local bee pollen in the supplement section of your local natural foods store)
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1 cup
Organic unbleached all-purpose flour
- Blackberry Butter
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4 tablespoons
raw or organic unsalted butter
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1/4 teaspoon
salt
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4
organic blackberries
Directions
- Blackberry + Bee Pollen Muffins
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Preheat oven to 375 degrees Fahrenheit.
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Line a muffin pan with six paper liners.
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Place butter, egg, and milk in a medium sized bowl. Mix until blended.
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Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blackberries.
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Distribute batter evenly between six paper liners. Sprinkle with sugar.
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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).
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Once you remove from oven, sprinkle tops with bee pollen. Serve warm with blackberry butter (recipe below).
- Blackberry Butter
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Using a fork, combine all ingredients in a small bowl. Store in the fridge until ready to use.
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