Black & Blue Muffins
I baked! And yes, that’s me wearing a sweater with blackberries on it, in front of a blackberry bush, with a blackberry muffin in my hand. Totally normal because its officially blackberry season in Seattle folks.
And with the onset of blackberry season, I start dreaming about PCC’s Black & Blue Muffins. Except, PCC stopped making them and while I’m not necessarily upset that my several muffin a week habit came to a halt, the Black & Blue Muffins were so GOOD. So this year, with the onset of blackberry season, I was on a mission to recreate PCC’s Black & Blue Muffin recipe. I think I came pretty close…My colleagues at the office gave the extras muffins rave reviews!
First step in the process: blackberry picking. How often has a parent do you envision an idyllic activity with your kids that in reality turns out to be a total #&%$ show?!? Well, that was our berry picking adventure at Magnuson Park this week. I pictured cute photo ops and buckets full of blackberries; instead my son Sam complained the entire time that he was hot, tired, and hungry. Instead of pictures, Sam sat on the ground playing the Fruit Ninja app that he asked me to download on my iPhone (at least its name was apropos) and I capitulated because I just really wanted Black & Blue Muffins…
Black & Blue Muffin Recipe
- 1 ¼ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ¼ cup flaxseed meal
- ¼ cup pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup plain Greek yogurt
- ½ cup packed light brown sugar
- 5 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup fresh blueberries
- 3/4 cup fresh blackberries
- 1/2-3/4 cup dark chocolate chunks (I used 62% cacao)
Step 1: Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, cinnamon, nutmeg, and salt until finely ground.
Step 2: In a large bowl, whisk together the yogurt, sugar, butter, and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). The batter will be VERY thick – don’t worry, it supposed to be. Fold in the blackberries, blueberries, and chocolate.
Step 3: Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
Not into muffins? More of a scone person? Mallory reports that this blackberry scone recipe from Simply Real Health is delicious! Or, maybe you are looking for some other blackberry inspiration? Here are a few other blackberry recipes that have caught our eye: Blackberry Cucumber Caprese Skewers, Blackberry Crostinis, and Blackberry-Brie Pizzettas.
And I feel like I may have really missed the boat in not making/posting a blackberry cocktail this week. Good thing I have more blackberries to try:
Please let us know if you try our Black & Blue Muffin recipe! Comment below or snap a picture and post on Instagram with the hashtag #letswineaboutitsister.
