These muffins were supposed to come to you last week. I perfected them over a week ago now, and I’ve eaten the remnants of the first few attempts long ago. The delay came from being on rotation. In our fourth year of dental school we rotate out for 3 weeks at at time all across Michigan, working in dental offices, clinics, and centers. The first couple weeks have been so rewarding, but honestly, really exhausting.
It’s a good reminder that we are always striving to something bigger. Once I became comfortable treating patients in clinic, I was faced with a new obstacle to surmount. Becoming faster, better, and more at ease. It’s awesome and it’s exhausting. To be honest I’m just plain tired, and I’m sure I’ll appreciate it more once life resumes to normal, but for now I’m tired. And this post is coming to you after a lazy Sunday of brunching and Master of None-ing. A little bit of rest renewed my excitement for cooking, blogging,”me” time. It makes me appreciate my moments of stillness throughout the day, and the life I’ve created for myself.
Like baking muffins on Sundays, and sharing cornbread with Jake’s family (I talked more about that here). Blackberries have been my treat of choice these past few weeks. The joy of biting into a juicy blackberry, feeling the burst of sweet, tart juice in my mouth. Licking sticky stained fingers and trying not to eat the whole bushel. Mostly I like to eat them just like this, but I decided on a whim to throw them in my cornbread. Which I then made into muffins, and while the first batch was crumbly, the final product is soft and dense like a muffin, but sweet and crunchy like good cornbread should be.
I love the burst of blackberries throughout, making the cornbread moist, sweet, and insanely delicious. They’re perfect as is, or spread with some honey-butter for extra decadence. I love these as a quick and easy summertime or anytime treat. They only require 10 ingredients and 30 minutes to warm, fresh blackberry cornbread muffins. Have a happy week! xx Karlie
- 2 flax eggs (2 Tbsp flaxmeal + 5 Tbsp water set aside 5 minutes)*
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- ¼ cup honey
- ¼ cup olive oil
- ¾ cup applesauce
- ½ tsp salt
- ¼ cup almond meal (or grind up ¼ cup almonds)
- 1 cup cornmeal
- 1 cup gluten-free all purpose flour
- 1 cup blackberries, chopped
- Honey butter (optional): ½ c honey + 2 Tbsp butter + ¼ tsp salt
- Preheat oven to 350F.
- In a medium bowl prepare flax eggs, let sit at least 5 minutes.
- Whisk in milk, apple cider vinegar, baking powder, honey, olive oil, applesauce, salt, almond mlea, cornmeal, and GF flour. Fold in blackberries.
- Pour into muffin tin with liners or cooking spray and top with an extra blackberry.
- Bake for 26 minutes.
- To make honey butter: combine honey, butter, and salt and refrigerate until ready to use.