Summer is the perfect annual permission slip for lazy Saturdays, staying in your pajamas all day, breakfast at 11am, hanging out around the pool with friends and eating blackberries. Yes, blackberries! My family just loves blackberries, and on lazy Saturday mornings, their request is for blackberry pancakes, blackberry muffins or even blackberry smoothies.
To try and fulfill their blackberry requests, this year we planted a few blackberry bushes of our very own! Sadly, we’ll have to wait about two years before they produce their first harvest. Oh well! In the meantime, Brookshire’s carries local Texas blackberries that are delicious and perfect for my recipes.
Being the health-nut mom that I am, I always try to twist recipes to be a little “better for you” than the traditional recipes our moms baked up for us. So, if you are feeling the lazy summer Saturday, bake up these Skinny Blackberry Muffins the night before, so you can sleep in and enjoy your lazy summer Saturday!
Skinny Blackberry Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
1 1/2 cups all purpose flour
2 tsp Brookshire’s Baking Powder
1/4 tsp salt
1 large egg
1/2 cup Brookshire’s Sugar or Splenda
1/2 cup unsweetened almond milk
1/4 cup canola oil
1/4 cup plain Greek yogurt
1 tsp vanilla extract
1 1/2 cups blackberries tossed in 2 Tbs flour
Preheat oven to 425° F. Spray a 12-cup regular muffin pan with cooking spray. Dust pan with flour; set aside.
In a large bowl, combine flour, baking powder and salt; whisk to combine and set aside.
In another large bowl, combine egg, sugar, almond milk, oil, yogurt and vanilla; whisk until smooth. Add wet ingredients to dry ingredients, stirring gently until smooth and combined without over-mixing. Add blackberries, folding in gently.
Evenly distribute batter into cups of prepared pan, filling each cup about 3/4 full. Bake for 5 minutes. Lower temperature to 375° F. Bake for 12 to 15 minutes, or until tops are set and lightly golden. Allow muffins to cool in pan on top of wire rack for about 10 minutes.
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