Blackberry White Chocolate Muffins
- michal grappe
- Dec 27, 2021
- 1 min read
Updated: Aug 24, 2022
We are leaving town to go to a wrestling tournament in Oklahoma so I am not buying groceries and trying to use up things in my fridge. Well I had a carton of blackberries that were too sour for my kids to eat. I didn't want to waste them, so I made a blackberry syrup for muffins. You can actually do this with almost any fruit that's too sour and your kids won't eat them...raspberries, strawberries. I had a few white chocolate chips left in a bag, so we went ahead and used them for this recipe. They have disappeared very quickly in this house. Ive caught the kids doing drive by grabs, and scurrying off to eat them. Here is the recipe!
Blackberry White Chocolate Muffins
Blackberry Syrup
1/4 cup water
1/4 cup pure maple syrup
small carton of blackberries
Add ingredients to small saucepan. On medium heat, bring to a boil, mash the blackberries. It is done when the berries are soft and you have a syrup consistency. It should make about 1 cup of blackberry syrup.
Ingredients:
1/4 cup unsalted butter
2 eggs
1 cup blackberry syrup
1 tsp vanilla
1/3 cup coconut sugar
1 1/2 cups fresh milled flour
2 tsp baking powder
1 tsp salt
*Top with 1/3 cup white chocolate chips
Directions:
Preheat oven to 350 degrees. Melt the butter. In a large bowl, add all the wet ingredients and mix together. Add the coconut sugar and all the dry ingredients. Mix well. Scoop into a muffin tin, filling them half to two-thirds full. Sprinkle White Chocolate Chips on top of each muffin. Bake 12-15 minutes.
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