muffin of the month, may 2018: blackberry honey whole wheat muffins

previous summer muffins

6/17, balsamic roasted strawberry muffins || 8/16, gluten-free blueberry buttermilk muffins || 6/16, blackberry almond muffins


I know blackberries aren’t technically in season yet, but think of this recipe as a preview: by the time blackberries are perfect for the picking, you’ll already have a recipe for them!

And, spoiler alert, another one on the way.



I don’t remember when I started realizing how much I love blackberries, but when I fell for them, I fell hard. They are, by far, my favorite berry. Don’t get me wrong, I love all berries and everything related to berries (except strawberry milk and strawberry ice cream: majorĀ blegh.) But blackberries are a league of their own.



One day, I’m going to write a cookbook dedicated to blackberries. But actually, I just came up with that idea and it’s a damn good idea, so I’m totally serious.

My goal with this recipe was to get another good summer recipe using fruit, but because I already have blackberry almond muffins, I wanted to go in a different direction. I believe you can’t go wrong with a good whole wheat muffin, and the honey came to me when I was working on my lemon-honey sponge cake. At first, I added a bunch of spices to the muffins, but it was too much, so I omitted them entirely. The honey itself is at once sweet and acidic, but I add lemon zest for a bright balance to the sweetness of the honey.



I’m discovering that blackberries play well with a lot of other ingredients, and that’s exciting.


blackberry honey whole wheat muffins

adapted from my blackberry almond muffins

makes 1 dozen


4 oz all-purpose flour

8 oz whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 eggs

6 oz honey

zest of 1 baby lemon or 1/2 of one large lemon

6 oz milk

4 oz unsalted butter, melted, or canola oil

9 oz blackberries


Preheat oven to 350 F/175 C, and line a muffin pan with paper liners.

In a medium bowl, combine flours, baking powder, and salt.

In a large mixing bowl, whisk together eggs, honey, lemon zest, and milk, until homogeneous. If using vegetable oil, whisk it in with these ingredients. If using butter, mix everything else first.

Whisk in the melted butter.

Quickly dump the dry ingredients into the wet and mix together. Fold in the blackberries.

Scoop the batter into the muffin pan and bake for 25 – 30 minutes. The muffins will feel springy when you push gently in the center with a finger. You can also test with a wooden toothpick: insert the toothpick into the center of the muffin and it should come out clean.

Remove the muffins from the oven and let them cool for about 5 minutes in the pan. Transfer them to a wire rack to finish cooling.

You can keep the muffins up to 48 hours wrapped individually in plastic. Let them cool down completely before wrapping.


Smell ya later, honeys,

Nick P.

Categories: Breads, muffins, seasonal produce