I felt like treating myself to something awesome this week. And so it was blackberry orange muffins! I made them gluten-free and used some fat free greek yogurt to lighten them up. Even with those little tweaks, they were amazingly delicious and had that little oomph of decadence I was craving. And I now declare orange and blackberry my flavor combination of the summer.
Summer is a great time to live in the country. My backyard erupts in wild blackberries about this time every year, and I see them all along the roadsides too. Picking wild berries is fun, and I love using them in recipes. If you’re lucky enough to have access to some, pick them! These muffins cost a lot less for me than the price I posted since I had fabulous free berries to use. They’re a lot smaller than the ones from the grocery store but just as delicious.
Here’s the batter in my scungy old muffin tin. You can see it’s pretty stiff. I like to use an ice cream scoop to portion it out because it’s neater, and also because gluten free batter kind of holds its shape during baking. They go in as neat little dollops, and that’s pretty much how they come out!
You can see some little speckles of orange in there, which is orange zest and pulp which came out when I juiced the orange. I just throw the pulp into the batter. The more orange flavor the better!
These muffins are quite easy to make but there are a lot of ingredients, and some you don’t see much in traditional baking like xanthan gum, coconut oil and ground flax seed. The xanthan gum is used to give gluten free goodies more body, and I get packets of it for less than $1 at the grocery store. Flax seed is a healthier and ultimately cheaper alternative to eggs, and works just as well in lots of recipes. The coconut oil is just a butter alternative, and it works and costs about the same.
This isn’t one of the cheapest recipes I’ve come up with, but it’s one of the tastiest. Juicy blackberries bursting in a sweet orange muffin = perhaps my favorite muffin ever. Worth every penny and then some!
- Dry ingredients:
- 1¾ c gluten free all-purpose baking mix
- 1½ tsp baking powder
- ¾ tsp xanthan gum
- ¼ tsp baking soda
- ¼ tsp salt
- 1 c blackberries
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Wet ingredients:
- 2 Tbs ground flaxseed mixed with 6 Tbs water
- 4 Tbs coconut oil
- ¼ c sugar
- ¼ c brown sugar
- ½ c nonfat greek yogurt
- zest of an orange (about 1 Tbs)
- juice of an orange (about ½ c)
- ¼ c milk (I used unsweetened almond milk)
- 1 Tbs sugar for topping
- Heat oven to 350. Spray a muffin tin with nonstick and set aside.
- Combine the dry ingredients in a large bowl. Use a whisk to stir them together well.
- Combine the berries, cinnamon, nutmeg and a tablespoon of the dry ingredients in a small bowl (I use my hands to get the berries evenly coated) and set aside.
- Stir the flaxseed and water together in a cup and set aside. Combine the rest of the wet ingredients in a medium bowl and stir together. Stir in the flaxseed mixture. Fold in the dry ingredients until just combined. Fold in the orange juice and milk just enough to evenly moisten the batter. Fold in the berry mixture in thirds.
- Fill the muffin tins as evenly as you can (I like to use an ice cream scoop) and sprinkle with a tablespoon of sugar. Bake for 50-55 minutes, rotating the pan halfway through.
Per muffin, about 82g: 179 calories (45 calories from fat); 5g fat (8%)(0g trans); 0mg cholesterol (0%); 87mg sodium (4%); 30.2g carbohydrates (10%); 1.1g fiber (4%); 3g protein; Vitamin A 1%; Calcium 6%; Vitamin C 20%; Iron 4%; Potassium 4%