Monday, August 19, 2013

Double Chocolate Blackberry Muffins

These muffins were really just an excuse to eat chocolate and blackberries for breakfast! The combination of dark, bitter chocolate and floral, antioxidant rich berry is absolute perfection. I topped them with butter and blackberry jam when they came out of the oven and it was summery, berry heaven! We recently picked tons of wild blackberries at my parent's house and this recipe uses a bunch of the dark, intensely sweet berries, so its perfect for this time of year. They make a great brunch option, what person wouldn't want these on their breakfast table, and they also make amazing dessert. You can freeze them easily, so I like to make a large batch and then I have healthy muffins all week long.

This recipe makes 12 large muffins.


1 Cup unbleached, organic, all purpose flour

3/4 Cup wheat germ

1/2 tsp baking soda

2 Tbsp fair trade cocoa powder

3/4 Cup fair trade, organic, raw cane sugar

1/2 Cup fair trade, dark chocolate chips

1 Cup pasture raised whole milk

1/3 Cup coconut oil, melted.

1 farm raised egg, room temperature.

1 Tbsp pure vanilla extract

1 Cup wild blackberries, store bought blackberries or frozen can be substituted.

1/2 Cup fair trade, dark chocolate chips, to sprinkle over the top.


Preheat oven to 400 degrees F.

Line muffin pan with paper liners or grease with butter and then coat with flour.

In a large bowl combine, flour, wheat germ, baking soda, cocoa powder, sugar and chocolate chips.

In a medium bowl mix the milk, coconut oil, egg and vanilla extract.

Add the wet to the dry and mix to combine, do not over mix.

Fold in the blackberries carefully.

I use an ice cream scoop to scoop the batter into the muffin tins, just put in an equal amount in each, it will be overflowing. Sprinkle with the last 1/2 cup of chocolate chips.

Bake for 20 minutes or until the muffins spring back when touched, because they are dark brown you will not know by looking that they are done, check them often.

Remove to a cooling rack and serve warm with butter and blackberry jam, optional but highly recommended!