Blackberry season is at its peak, and I am loving every minute of it! Last weekend we went home for a surprise retirement party for my dad, and it was nothing but a blackberry heaven. Literally… my dad had picked 70lbs worth of blackberries from his yard and across the street, and was ready to go pick some more. Talk about frozen organic blackberries for life!
I love spending time with family, especially when we are celebrating each other. The food, music, and conversation is always amazing and inspiring. I was so excited to hear my cousin Sabrina (check her out on Instagram @WCKitchenGarden) was coming up for the celebration because I couldn’t wait to pick her brain and hopefully get a recipe in with her… and I managed to do both! Sabrina is a former professional cook (NIC), level 1 sommelier (ISG IWC), food stylist (CIA Hyde Park), and amateur photographer (NIC online). She’s passionate about cooking, food growing, wine, family, Vancouver Island where she lives, and photography. She develops recipes and dishes that are quick, simple and tidy, utilizing fresh garden ingredients from her own garden or surrounding farms, forests and ocean where she is from. She has such a rich wealth of foodie knowledge I find so inspiring (and wine knowledge… seriously, go to her for all your wine needs!). You can check out her blog and learn more about her story at www.sabrinacurrie.com.
Since we are in major blackberry season we gravitated toward doing quick, tidy, and easy blackberry recipes. Sabrina showed me the ropes of making a simple one jar jam and concocted a delicious Blackberry Apple Jam which is now up on her blog. It turned out so delicious! I showed her the ropes of using organic sprouted spelt flour in baking recipes and concocted a simple blackberry spelt muffin recipe that I am sharing with you today! It’s a dairy free recipe made with simple real food ingredients and is not overly sweet, which makes these muffins perfect for topping with a delicious homemade jam.
Blackberry highlights: rich in flavour, high in antioxidants and vitamin C, excellent source of fiber, low in calories and sugar.
BLACKBERRY SPROUTED SPELT MUFFINS
A delicious blackberry muffin recipe that uses simple ingredients. Dairy free, refined sugar free, and perfect for blackberry season, or any season!
- 2 cups organic sprouted spelt flour
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon powder
- Pinch of sea salt
- 3/4 cup coconut yogurt, plain
- 3/4 cup pure maple syrup
- 2 whole eggs
- 4 tbsp coconut oil, melted
- 1/2 tsp pure vanilla extract, non-alcoholic
- 1 cup organic fresh or frozen blackberries
- 1/4 cup organic coconut sugar for sprinkling over top
- 1.Preheat the oven to 350 degrees F and line or grease (with coconut oil) a medium sized 12 slot muffin tin.
- Whisk together all the dry ingredients: spelt flour, baking soda, baking powder, cinnamon powder, and sea salt.
- Begin mixing in the wet ingredients: coconut yogurt, pure maple syrup, eggs, melted coconut oil, and vanilla extract. Carefully fold in the blackberries. You don’t want to over mix, you will want the batter to be a bit lumpy and not perfectly smooth.
- Begin taking spoonful amounts of muffin batter and add it to your lined/greased muffin slots (I fill each slot about 1/2 way full) and sprinkle coconut sugar over top of each one.
- Place in the oven for an estimated 18 – 20 minutes, keeping an eye. Once muffins are done baking, let them cool for 10 minutes prior to serving/storing. Keep stored in an airtight container up to 5 days.
Thank you for checking out today’s recipe post, I hope you have a wonderful day!