There must be something in the air these days. The change of season is upon us and I can just feel it.
Which doesn’t make a whole lot of sense given that we hardly had a summer at all, so how could I be feeling its end approaching? In any case, it’s real. I’ve been picking blackberries like it’s my job, and generally preserving anything extra that the garden yields. And nesting - so much nesting.
You’d think I was actually part bear, really.
Which brings me to this recipe I came up with - blackberry muffins! They are moist, fluffy and super flavourful, but also gluten-free and vegan, and they freeze great too!
If you live in the PNW, I urge you to head out with a large reusable container and get berry pickin’. However, if that’s not an option for you, then these muffins would work great with fresh blueberries, pears or peaches, or just about any frozen fruit too!
Let me know if you make them - tag me on Instagram!