from 1 vote
Blackberry Ginger Chocolate Chip Muffins
This healthy and easy homemade blackberry ginger chocolate chip muffin recipe is perfect for breakfast, brunch, or afternoon snack.
blackberry ginger dark chocolate muffins
evaporated can juice
coconut milk (box + 1 teaspoon vinegar for dairy-free)
freshly grated ginger
whole wheat pastry flour
Bob's Red Mill (or white whole wheat flour (King Arthur's Flour))
bittersweet chocolate chips
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.
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.
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