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Blackberry Ginger Chocolate Chip Muffins

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These healthy and delicious muffins are packed full of juicy blackberries, fresh ginger, and dark chocolate chips. This easy homemade blackberry muffin recipe is perfect for breakfast, brunch, or afternoon snack.

Today’s recipe is pulling double duty, and is definitely up to the challenge. Not only are these Blackberry Ginger Chocolate Chip Muffins “clean” for the Clean Eating Challenge, but they are also the breakfast portion of this month’s Cooking with Astrology “Taurus” meal.

Two blackberry muffins surrounded by fresh blackberries and dark chocolate chips.

Don’t let the names “clean” and “healthy” scare you. These muffins are delicious, and packed full of flavor!! I am going to let you in on a little secret…..these muffins are based on my favorite Belgian chocolate bar.

ZOET Belgian Chocolate Bar.

The local grocery store imports them from Belgium, and they are dangerously delicious!! These muffins are my answer to the problem situation. They still have the flavors that I love, but are much healthier.

How to make Blackberry Ginger Chocolate Chip Muffins:

In a large bowl, beat together egg, oil, and evaporated cane juice. Add the buttermilk, and beat for an additional minute to combine.

Egg, oil, evaporated cane juice, and buttermilk mixed together in a large glass bowl.

Grate the ginger…..

Fresh ginger on a ceramic grater.

and stir into the batter. Stir in the flour, baking powder, baking soda, and salt, just until incorporated.

Flour, baking powder, baking soda, and salt added to the liquid ingredients.

Gently stir in the chocolate chips and blackberries.

Dark chocolate chips and fresh blackberries being mixed into the muffin batter with a silicone spatula.

Scoop the batter.

A portion scoop filled with blackberry muffin batter.

into 12 paper liners.

Blackberry muffin batter in 12 paper lined muffin cups.

Bake in a preheated 375 degree oven for 18 to 20 minutes, or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to cool for 5 minutes. Move muffins to a wire cooling rack.

Nine blackberry muffins in colorful metallic liners on a wire cooling rack.

They are best when served warm.

Broken blackberry ginger chocolate chip muffin on a white plate.

For a truly thyroid healthy muffin, I would have used Guava for it’s high levels of vitamin C, and Brazil Nuts for their selenium and zinc. Unfortunately, I am severely allergic to both of those!! Blackberries are high in fiber which may help lower cholesterol. They also contain vitamins C and K, and trace amounts of manganese which is good for your bones, so it’s a good trade-off.

In case you missed it; we had Beef Tenderloin with Shrimp and Mushroom Sauce served with Savory Wild & Brown Rice Pilaf, and Limoncello Tiramisu Ice Cream (dairy-free and vegan) for dessert.

Recipe Notes & Tips:

  • These muffins are made with whole wheat pastry flour, not all-purpose so they are a bit more crumbly than standard muffins.
  • You can substitute all-purpose flour if needed, but you may need to adjust the amount of buttermilk. I have not tried this myself.
  • Feel free to substitute coconut or brown sugar for the evaporated cane juice if needed.
  • If using frozen blackberries, do not defrost before adding to the batter.
  • Store muffins in a sealed container on the counter for up to 3 days, or freeze in a zipper top bag for up to 3 months.

Tools used to create this recipe:

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious muffin recipes

Thanks so much for joining me for this month’s meal. If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Two blackberry muffins surrounded by fresh blackberries and dark chocolate chips.

Blackberry Ginger Chocolate Chip Muffins

This healthy and easy homemade blackberry ginger chocolate chip muffin recipe is perfect for breakfast, brunch, or afternoon snack.
5 from 1 vote
Print Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: blackberry ginger dark chocolate muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Servings
Calories: 202kcal
Author: Lisa Johnson

Ingredients

  • 3 tablespoons sunflower oil
  • 1 large egg
  • 0.67 cup evaporated can juice two-thirds cup
  • 1 cup buttermilk coconut milk (box + 1 teaspoon vinegar for dairy-free)
  • 1 teaspoon freshly grated ginger heaping teaspoon
  • 2 cups whole wheat pastry flour Bob’s Red Mill (or white whole wheat flour (King Arthur’s Flour))
  • 0.5 teaspoon sea salt
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 6 ounces fresh blackberries
  • 0.5 cup bittersweet chocolate chips

Instructions

  • Preheat oven to 375 degrees. In a large bowl, beat together egg, oil, and evaporated cane juice.
  • Add the buttermilk, and continue to beat until well incorporated.
  • Stir in the ginger, then the flour, baking powder, baking soda, and salt, only until combined.
  • Stir in the chocolate chips. Gently fold in the blackberries.
  • Scoop batter into 12 paper liners and place in a muffin tin. Bake for 18 to 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin.
  • Remove from oven and allow to cool for 5 minutes. Remove from muffin tin and place on a wire cooling rack.
  • Serve warm. Store extra muffins in an airtight container for three days, or allow to cool completely, place in a zipper top freezer bag and place in the freezer.

Notes

  • These muffins are made with whole wheat pastry flour, not all-purpose so they are a bit more crumbly than standard muffins.
  • You can substitute all-purpose flour if needed, but you may need to adjust the amount of buttermilk. I have not tried this myself.
  • Feel free to substitute coconut or brown sugar for the evaporated cane juice if needed.
  • If using frozen blackberries, do not defrost before adding to the batter.
  • Store muffins in a sealed container on the counter for up to 3 days, or freeze in a zipper top bag for up to 3 months.

Nutrition

Calories: 202kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 179mg | Potassium: 247mg | Fiber: 3g | Sugar: 15g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

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29 Comments

  1. Ginger AND blackberry? Wow, what a combination! I’ve never heard of that before and I’m loving it already. Also, that last picture of George Clooney just cracked me up. Let’s imagine ourselves sitting in a jacuzzi munching on a muffin with him…heh, this is an awesome recipe to share for the challenge! Now I can follow you + pin this 🙂

  2. Oooooo, I LOVE blackberries! This is such a fun post. It is my first time stopping here so I was a little surprised to scroll down and see George Clooney staring back at me! Too fun, I will have to keep my eye out for your next post 🙂

    1. Thank you Sand! Each month I have a celebrity “imaginary date” for my Cooking with Astrology meal. I was running out of days to post, so George had to join us on our Clean Eating Challenge….added bonus. 😉

  3. Lisa, you always make me laugh… wish I had a swimming partner just like this one! These muffins are genius– healthy AND tasty! Love your creations! We sure would love these muffins in my house!
    PS… I have to mention, I can’t stop staring at the very first picture. Love the color and the tones… and your background. All very gorgeous and eye catching! Also, love how you do the step by step pics!

  4. I love all the flavours in these Lisa, they look yummy! I co-host Sweet and Savoury Sunday and would love for you to stop by and share these and other recipes with us when the party goes live tomorrow. Have a great day!

  5. These muffins look soooooooo inviting and I’d love one of two (make it 3)
    It’s frustrating as it’s hard to get here blackberry…

  6. Hubba, hubba! Love these muffins and George Clooney!! 😀 I need to find that chocolate bar too! On a side note – I love moody shots like the first one, mine never seem to work out. Ha!

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