Blackberry & lemon seeds

Blackberry Lemon Poppy Seed Muffins

I had some blackberries that needed to be used up because they weren’t getting eaten. After searching online for a while, I found this recipe on Sally’s Baking Addiction that sounded great. They were super easy to throw together, smelled terrific while they baked, and put smiles on my kids’ faces.

How to Make Blackberry Lemon Poppy Seed Muffins

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.

hand mixer for 1 minute. Scrape down the sides and add the sugar then continue to beat, scraping down the sides, for a full 2 minutes, until creamed. Add the eggs, yogurt, and vanilla extract and beat for 1 minute, until creamy and smooth.

muffin pan filling them to the top. Add the remaining 1/4 cup of blackberries to the top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.

Make the lemon glaze by combining the powdered sugar and lemon juice together, mix until smooth. Drizzle on top of the cooled muffins. Serve and enjoy.

Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Blackberry Lemon Poppy Seed Muffins

Equipment

Ingredients

Muffins:
  • 1¾ cup flour
  • 1½ tbsp poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 8 tbsp butter, softened to room temperature
  • ¾ cup white sugar
  • 2 large eggs, room temperature
  • ½ cup Greek yogurt
  • 1½ tsp vanilla extract
  • ¼ cup milk
  • 2 tbsp fresh lemon juice
  • Zest from 1 lemon
  • 1½ cups fresh blackberries, divided **Do NOT thaw if using frozen berries
Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice

Instructions

In a small bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt together until well combined.

In a separate large bowl, beat the butter with a hand mixer for 1 minute. Scrape down the sides and add the sugar then continue to beat, scraping down the sides, for a full 2 minutes, until creamed. Add the eggs, yogurt, and vanilla extract and beat for 1 minute, until creamy and smooth.

Add the flour mixture to the batter until just combined. Next, add the milk, lemon juice, and zest and stir to combine.

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Gently fold in 1 1/4 cup of the blackberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Divide the remaining 1/4 cup of blackberries to the top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.

Make the lemon glaze by combining the powdered sugar and lemon juice together, mix until smooth. Drizzle on top of the cooled muffins. Serve and enjoy.

DID YOU MAKE THIS RECIPE? Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Lemon and Blackberry Chia Seed Pudding

This recipe and chia pudding deliciousness comes to you in the middle of overwhelmingly packing my life away. If you didn’t hear on Instagram, I’ve been accepted to a Master’s of Nutrition program at the National College of Natural Medicine in Portland, Oregon. The program begins in July, but I’m shipping out from Tucson early June, mostly to avoid the scorching Arizona heat, and to get settled in my new apartment and North West neighborhood. Here’s the fun part – I’ve never actually seen the apartment that I’m renting. Oh no, because of Portland’s nightmare rental market, I’ve swooped in and secured a lease site-unseen. The pictures look adorable, but still, oy vey.

Anyways, I’m packing packing packing and still cooking cooking cooking at the same time. This zesty and refreshing lemon and blackberry chia seed pudding is a bit of a reprieve from all those cardboard boxes – and the most delicious snack to have in the middle of packing mayhem. In my opinion, blackberry and lemon are as hand-in-hand as, let’s say, peanut butter and jelly or Tom and Jerry. There’s something so refreshing about lemon zest and tart, yet sweet blackberries that gets my mouth watering every time.

With that dreamy combination, I know you’ll think this chia seed pudding is crave-worthy too. It’s:

Bursting with lemon flavor
Filled with Omega-3 powers
Zesty
Bright
Creamy
Sweet
And absolutely perfect for dessert or a quick snack in springtime and early summer months.

As much as I’ve discussed my love for antioxidant rich berries and super, super super chia seeds, I don’t think I’ve ever professed my love of the humble lemon. When you think of a lemon, you may picture just a simple yellow fruit – waxy and bulb shaped. I bet you didn’t realize how many varieties and tastes a lemon could possess. From the oh so sweet Meyer lemon, to the Lisbon, the Variegated Pink, the Ponderosa, and even the Buddha’s Hand – lemons come in all shapes, sizes, and flavors. Along with being a fruit of many shapes, lemons are underrated superfood and one of the cheapest ways to flavor your food, detox your insides, clean your home, and more. Lemon’s are known super sources of free-radical reducing Vitamin C to make your insides and outsides sparkle and shine, as well as being filled with alkalizing properties to balance the pH in our bodies. The peels of lemons are also rich in vitamins and minerals and contain potassium, fiber, and Vitamin C too.

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As you may have realized by now, I’m rather obsessed with chia seed pudding. You’ve seen everything from my favorite coffee version, and then a delicious chia pudding whipped with coconut cream, and of course my basic how-to chia seed pudding. But honestly, there’s nothing like lemony chia seed pudding loaded with juicy and ripe blackberries to make the most perfect spring and early summer dessert ever.

Zesty lemon + superfood chia seeds + creamy nut milk + sweet raw honey + juicy blackberries = your favorite new bright & flavorful spring chia pudding!

Blackberry & Lemon Chia Seed Pudding

2 cups unsweetened nut milk of choice
1 tablespoon fresh squeezed lemon juice
⅓ cup chia seeds
2 tablespoons raw honey
½ heaped teaspoon fresh lemon zest
2-3 springs fresh lemon thyme
½ cup blackberries*

Method:

Prep your chia seed pudding. In a large bowl or jar add in nut milk, lemon juice, chia seeds, lemon zest, and sweetener. Whisk to completely combine chia seeds with milk. Let sit for 20 minutes, and then give the mixture another good whisking to redistribute seeds. Cover and place in the refrigerator for at least 6 hours or overnight.

When you’re ready to serve, top chia seed pudding with fresh berries and the leaves of lemon thyme. Sprinkle with additional lemon zest if you’d like. Enjoy!

*Blueberries and raspberries also work very well with this recipe – especially if you’re looking for something extra sweet!

More about these ingredients

Lemon

Chia Seeds

Blackberries

Comments

How to be accepted into such a great program! I bet you’re really excited and eager to see your new apartment! I hope we can meet up when I’m in Portland, that would be so fun 🙂

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Anyways this chia pudding looks so amazing! I’m going to the store to get the ingredients to make it this weekend! I’ve been looking for alternative to smoothies and this is perfect!

Wow Kate! These look so delicious, and your photographs are stunning! I love the combination of blackberry and lemon!

Wow! This Chia pudding looks so delicious and beautiful! I wish I could grab one serving right away! AWESOME ! 🙂

These are such beautiful photographs, Kate. I am a total lover of chia seed pudding too; but I really like this version with the added lemon and lemon zest. It sounds perfectly refreshing for summer! Thanks for all these delicious posts.

I haven’t tried chia seed pudding yet but think this would be a great summer breakfast. Good luck with your move!

Hi Kate,
I found your recipe and blog while looking for a good chia seed pudding for breakfast during the week. The pictures alone were incredible, and I love berries and lemon together, so I chose this one to try. I have never had chia seeds except for the Mama Chia drinks I get from the store. So this was my first attempt at the pudding. I made it all yesterday (Sunday afternoon) and had it in the fridge until this morning. Around 9am I took it out and it’s not what I expected. It’s like there’s too much liquid in them. Am I just missing something thinking it should be more “pudding like”? Or is it still supposed to be runny?

This is the first time I’ve ever tried to make my own chia pudding. And…WOW. It’s the best ever. My high-school-age daughters love it, too.
You beautiful photographs were perfect and hooray, my chia pudding looks like your pictures. Your recipe is awesome, as the consistency is really nice.
Thanks so much for helping me be a success!!

I constantly spent my half an hour to rea this web site’s posts all the time along with a mug of coffee.

Thanks for finally writing about >Lemon and Blackberry Chia Seed Pudding | VeguKate

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