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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.
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.
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.
Grate the ginger.....
and stir into the batter. Stir in the flour, baking powder, baking soda, and salt, just until incorporated.
Gently stir in the chocolate chips and blackberries.
Scoop the batter.
into 12 paper liners.
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.
They are best when served warm.
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:
- Large Glass Mixing Bowl
- Ceramic Ginger Grater
- Silicone Spatula - mine is Caribbean, but there are many other colors available.
- Portion Scoop
- Muffin Tin
- Metallic Baking Cups - paper liners will also work, I just thought these were pretty.
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
- Blackberry Muffins with Lemon Glaze
- Pina Colada Muffins
- Bakery-Style Blueberry Muffins
- Mocha Chip Muffins
- Peanut Butter Chocolate Muffins
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!!
Blackberry Ginger Chocolate Chip Muffins
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.
Jess @ whatjessicabakednext... says
These muffins sound divine- love the sound of blackberry and ginger and the addition of chocolate chips sound amazing!
Lisa Johnson says
Thank you so much Jess! They are pretty addictive. 🙂
Kaylin says
These flavors sound amazing! Looks like a perfect Sunday breakfast to me!
Lisa Johnson says
Thank you Kaylin! 🙂
hezzid says
Blackberries, ginger, and chocolate are not a combination I would have thought of but they sound amazing!
Lisa Johnson says
The first time I saw that chocolate bar, I thought they were crazy. Then I tried it, and fell in love!
Ala says
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 🙂
Lisa Johnson says
Sometime's it helps to bribe people to get them to keep coming back! 😉 Thanks so much Ala, I can't wait to get to know you better!!
Sand says
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 🙂
Lisa Johnson says
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. 😉
marcie says
Can I just say WOW? This sounds like one amazing combination, and those muffins look so moist and delicious!
Lisa Johnson says
Thank you Marcie. I just can't be normal. I have to throw crazy things together and see what happens. 🙂 They make a nice change for breakfast!
Lisa | Je suis alimentageuse says
LOL! That photo of Clooney caught me by surprise. Love the blackberries and ginger, Lisa!
Lisa Johnson says
Hehehe, I thought that might shock people! It's a little bribe to get people to keep reading, LOL. Thanks Lisa 🙂
Gloria // Simply Gloria says
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!
Andi @ The Weary Chef says
Hubba hubba, those are some good looking muffins, Lisa! I love the combination of flavors, especially the ginger addition. Yum!
Lisa Johnson says
I am so glad that I am not the only person that says that!! Thank you Andi. 🙂
Laura@Bakingin Pyjamas says
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!
Lisa Johnson says
Thank you Laura. 🙂
Julie @ This Gal Cooks says
Beautiful muffins, Lisa! Thanks for sharing at Marvelous Mondays. Hope you have a great week!
Lisa Johnson says
Thank you Julie. I hope you have a great week as well. 🙂
Heather @ French Press says
gorgeous muffins! and I bet they are delicious
Lisa Johnson says
Thank you so much Heather! 🙂
Winnie says
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...
Lisa Johnson says
Thank you Winnie! Can you at least get frozen blackberries?? I know how frustrating it is to not find things in the stores locally. 🙂
Deb@CookingOnTheFrontBurner says
I love George, oh I mean your muffins 🙂 or BOTH! Thanks for sharing last week at MM - I'm featuring them tomorrow night!!
Lisa Johnson says
lol, thanks so much Deb!! 😉
Julie says
I love the natural ingredients in this!
Jamie @ Love Bakes Good Cakes says
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!