I like to collect berries whenever I can find them in good condition and on sale. I freeze them for future use, which works out great when I have them throughout part of the winter as it brings back memories of the warm weather that brings so many good fruits and vegetables. I also like to freeze blueberries as they freeze exceptionally well. Plus, both blackberries and blueberries can be used from frozen without the need to thaw beforehand. Though blackberries are still available fresh, I used frozen ones here as I wanted to rotate my stock and not leave the older ones still sitting in the freezer. Plus, I like to add a lot of berries to anything that requests them as the juice add both flavor and moisture. This recipe is adapted from at home in the whole food kitchen and comes together quickly. I made smaller muffins than the recipe originally called for as I find them very filling, but you can easily make larger one if you so desire!
Blackberry Cornmeal Muffins
1 1/2 tablespoon ground chia seeds
1/2 cup almond milk
1/3 cup yellow cornmeal (I used fine ground)
1 1/2 cups spelt flour
3/4 tablespoon baking powder
1/2 cup ground almonds (almond meal)
zest of 1 orange
1/2 cup orange juice (from the orange you just zested)
1/3 cup coconut oil (melted)
1/3 cup maple syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
3 cups blackberries
Preheat oven to 350 F. Line a muffin pan with silicone lines (or you can use paper ones too). Set aside.
Whisk ground chia seeds and almond milk together in a medium bowl. Let rest for 10 minutes to thicken. In a medium bowl, place the cornmeal, spelt flour and baking powder. Add the almond meal and whisk to combine to break up any lumps. Add the orange zest, orange juice, coconut oil, maple syrup, vanilla and salt to the chia seed and almond milk mixture. Whisk to combine. Add the dry ingredients and stir just until combined. Add the blackberries and stir until evenly distributed.
Spoon the batter into the muffin cups, filling to the top (as they won't expand much). Bake for about 25-30 minutes, but this depends on how many you are making. If you are making bigger muffins, you will need an extra 5 minutes or so. Bake until a toothpick inserted into the middle comes out clean. Remove from oven and let sit for 5 minutes before serving (or transfer to a wire rack to cool). Like most baked goods, these are best the day baked, but will last a couple of days if left in an air tight container, but just left on my counter they disappeared quickly. (This made about 16 smaller muffins.)