I love muffin tops….on my plate of course! These blackberry lemon muffins brighten the morning featuring homemade chia jam packed with flavor and protein slathered on a tangy, tender muffin.
I love this combination together. You can also make any type of jam using any berries you prefer. I use this method, even though it takes about an hour or two, because I can clean or catch up on TV shows while the berries reduce and plump up the seeds! You can always but store bought as well….
Almond and oat flour bake completely different than regular flour. I have not experimented with substituting whole-wheat or all-purpose yet because the tenderness is like a pillow in your mouth. I want nothing but this combination of flours!
I was inspired by a book called “The Baker’s Man” but Jennifer Moorman. Chapter 3 is all about magic and some time when I feel I slip a new recipe into the oven I feel it will be a huge bake fail. However, most of the time it turns into a bake win, stay confident my friends!
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Blackberry Lemon Muffins
Ingredients
For the muffins:
- 2 large eggs
- 2 tablespoons dark brown sugar
- 1 1/2 teaspoons lemon zest
- 3 tablespoons olive oil
- 1 tablespoon honey*
- 1/2 tablespoon lemon juice
- 3/4 cup oat flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
For blackberry jam:
- 12 ounce bag frozen blackberries
- 1/8 cup chia seeds
- Splash of orange juice or lemon juice
- 1 tablespoon sweetener
Directions
- Pre-heat oven to 350 degrees F. Line muffin pan with cupcake liners or grease with spray.
- In a large bowl, whisk eggs for about 30 seconds rapidly until pale and foamy.
- Add brown sugar, mix well.
- Add zest, olive oil, honey and lemon juice.
- Fold in oat flour, almond flour, and baking soda.
- Evenly distribute mixture into 7-9 cups.
- Bake 13-15 minutes.
For the jam:
- Place frozen berries in a large bowl.
- Add seeds, juice, and sweetener.
- Cover, let sit for 1-2 hours.
- Mash, then let sit another 20 minutes until seeds are plump.
*Substitute honey for agave or maple syrup
