Blackberry Thyme Muffins

The Faux Martha

Ready in: 45 minutes
Servings: 12
Vegetarian

Ingredients

  • 1 1/2 tsp. aluminum-free baking powder
    Baking
  • 1/4 tsp. baking soda
    Baking
  • 1 c. blackberries (or raspberries, black or red)
    Produce
  • 1 tbsp. brown sugar, packed
    Baking
  • 1 1/2 tbsp. unsalted butter, diced
    Milk, Eggs, Other Dairy
  • Crumble
    Frozen
  • dash of cinnamon
    Spices and Seasonings
  • 1 large egg
    Milk, Eggs, Other Dairy
  • 1 tsp. fresh thyme
    Produce;Spices and Seasonings
  • 1 1/2 tsp. pure maple syrup
    Cereal
  • pinch of sea salt
    Spices and Seasonings
  • 3/4 c. whole milk plain yogurt
    Milk, Eggs, Other Dairy
  • 1/2 c. unbleached all-purpose flour
    Baking
  • 1/2 tsp. pure vanilla extract
    Baking
  • 1 c. white whole wheat flour
    Baking

Steps

  • Preheat oven to 400 degrees. Line muffin tin or bread pan with parchment paper.Make crumble. In a small bowl, whisk together flours, sugar, cinnamon, and salt. Dice butter into mixture and incorporate by hand.
  • Mix in maple syrup until a crumble forms. Set aside.Make muffins. Melt stick of butter by microwave or stove. Set aside to cool. Meanwhile, in a large bowl, mix together flours, baking powder, baking soda, and salt. Set aside. Wash and dry berries. Set aside. To the melted butter, whisk in yogurt, brown sugar, maple syrup, egg, thyme, and vanilla extract until well combined.
  • Add butter mixture into the flour mixture stirring until just combined. Batter will be thick. Fold in berries. Using a spring release scoop, evenly distribute batter in prepared tin or pan. Top with crumble.
  • Bake mini muffins for about 15 minutes, regular muffins for 17-20 minutes, or bread for about 35 minutes. Allow to cool for at least 10 minutes before serving

Nutrition

  • Calories: 94.73  cal  (4.74%)
  • Fat: 2.37  g  (3.64%)
  • Saturated Fat: 1.11  g  (6.94%)
  • Carbohydrates: 15.21  g  (5.07%)
  • Sugar: 3.31  g  (3.68%)
  • Cholesterol: 21.7  mg  (7.23%)
  • Sodium: 68.92  mg  (3.0%)
  • Protein: 3.77  g  (7.54%)
  • Phosphorus: 84.62  mg  (8.46%)
  • Manganese: 0.16  mg  (8.02%)
  • Fiber: 1.91  g  (7.65%)
  • Calcium: 75.64  mg  (7.56%)
  • Selenium: 4.15  µg  (5.93%)
  • Vitamin B2: 0.08  mg  (4.46%)
  • Potassium: 154.01  mg  (4.4%)
  • Vitamin C: 2.77  mg  (3.35%)
  • Iron: 0.56  mg  (3.13%)
  • Vitamin K: 2.59  µg  (2.46%)
  • Vitamin B12: 0.14  µg  (2.31%)
  • Vitamin B5: 0.23  mg  (2.3%)
  • Zinc: 0.33  mg  (2.22%)
  • Folate: 8.88  µg  (2.22%)
  • Vitamin A: 100.14  IU  (2.0%)
  • Magnesium: 7.85  mg  (1.96%)
  • Copper: 0.04  mg  (1.82%)
  • Vitamin E: 0.25  mg  (1.69%)
  • Vitamin B6: 0.02  mg  (1.13%)
  • Vitamin B1: 0.02  mg  (1.1%)

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