Warm and tender Ginger Wheat Blackberry Muffins. A fabulous breakfast or snack with fresh summer berries!
Last Saturday I woke up early. My plan was to head straight to the farmer’s market, alone.
It’s fun to go with the family, but I usually try to leave before anyone else in my house is awake, so I can have a little me time and pursue the farmer’s market at my leisure.
This time, my little guy Carson, woke up before I had a chance to sneak out, and he quickly got dressed to go with me. The two of us roamed the market in search of unusual veggies, fresh local goat cheese, berries, and smoked trout. We came to one vendor that had a table covered with mulberries. Carson couldn’t remember ever trying a mulberry, so we bought a pint and headed home with our bundle of goodies.
The kids loved the mulberries so much, that when we decided to pack a lunch and head to the pool later that same day, we took the rest of them with us to snack on.
My husband and the kids swam and I chatted with friends. Later the kids gobbled down the berries with purple faces and fingers. As we left the pool, I happened to look to the left, and what did I see?
An enormous mulberry tree! Thousands of mulberries hanging at arm’s reach and scattered over the ground.
I hate wasting money.
The mulberries from the farmer’s market weren’t very expensive, but that’s not the point. The point is, I could of had as many mulberries as I wanted for free.
Needless to say, we came back to the mulberry tree with empty containers and collected until we couldn’t hold another berry. That was the only way (in my mind) to right the irritation of paying for them that morning.
Mulberries are very common is some places, and not so much in others. So to clarify for the mulberry virgin, they are similar to blackberries. I find them slightly sweeter with a floral undertone. They are also a little longer and denser. Mulberries pull away from the tree with a small stem that should be snipped off before cooking.
You can use them in any recipe where you would use blackberries… Tarts, jam, and homemade ice cream are lovely with fresh mulberries, or Ginger Wheat Blackberry Muffins.
Normally I make this Ginger Wheat Blackberry Muffins recipe with fresh blackberries. The tart quality is a nice contrast to the Ginger. Here I’ve combined these two ingredients in simple wheat muffins.
The nuttiness of the wheat supports the stronger flavors of the ginger and blackberries without being overshadowed. These Ginger Wheat Blackberry Muffins are not too sweet, so they make a perfect breakfast or snack.
However… If you happen upon a mulberry tree any time soon, try making them with mulberries instead!
Ginger Wheat Blackberry Muffins
- 1 cup whole wheat flour
- 1 cup all-purpose flour + 1 tablespoon to coat the berries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 cup plain yogurt
- 1/4 cup crystallized ginger, finely chopped
- 1 1/2 cups blackberries, or trimmed mulberries
- 1/4 cup brown sugar
- Preheat the oven to 450 degrees F. Mix together both flours, baking powder, baking soda, salt, ground ginger, and set aside.
- In a separate bowl, mix the melted butter, sugar, honey, egg and yogurt.
Pour the wet mixture into the dry ingredients. Toss the blackberries (or mulberries) in 1 tablespoon of flour to coat. Fold the crystallized ginger and berries into the batter.
- Using a spoon, scoop the batter evenly among 18-20 lined muffin cups or greased muffin pans. Sprinkling the brown sugar on top of each muffin.
- Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes, then turn them out of the pans to cool completely.
Store in an air-tight container at room temperature for up to one week.