Refined Sugar Free Blackberry Muffins

posted on : June 28, 2019 posted by : Kirsten Bell 1 Comment

As you know, I’m all about decadent dessert recipes. My Chocolate Covered Strawberry Cake comes to mind…or S’mores Cupcakes! But life is all about balance, so I like to throw an easy and healthy recipe idea onto the blog every once in a while too! Especially when it’s a healthy and delicious refined sugar free muffin recipe! (Muffins are my weakness.)

These blackberry muffins are sweetened with honey and coconut crystals, for a totally guilt-free dessert or breakfast recipe! They’ve become my go-to summer breakfast recipe idea. Easy, quick, healthy, delicious. And by the way, I’ve linked some of my other favorite healthy brunch recipes at the bottom, if you’d like some more ideas!

Makes about 12-18 muffins

Ingredients:

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs
1/2 cup honey
1/3 cup buttermilk
1/2 cup sour cream or full-fat plain yogurt
1/2 cup melted salted butter
1 teaspoon vanilla
1 1/2 cups fresh blackberries, halved

Topping Ingredients:

1/4 cup all-purpose flour

1/3 cup coconut crystals (If you’re not worried about the muffins being completely refined sugar free, you can use brown sugar too!)

1/4 cup chopped pecans

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons cold salted butter, cut into pieces

Directions:

Preheat the oven to 350 degrees F, and line a muffin tin with liners. In a large mixing bowl, whisk together the dry ingredients, flour through cinnamon, and set aside.

Prepare the topping: Combine the flour, brown sugar, pecans, cinnamon and salt in a small mixing bowl. Add the butter, and gently mash the ingredients together with a fork. Finish quickly with your fingers until the mixture resembles course crumbs. You can also do this by pulsing together ingredients in your food processor. Stick in the fridge until ready to use.

In another large bowl, combine the eggs, honey, buttermilk, sour cream, melted butter and vanilla. Whisk together until smooth and all ingredients have come together. Then gently stir in the dry ingredients. You can also do this in your stand mixer if you’d prefer, with the paddle attachment on low speed. Gently stir in the fresh blackberries.

Fill each liner with about 3/4 full of batter, and then top each with the streusel topping. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Enjoy!