It’s been a while since I’ve been up and functioning before 11 on a Saturday morning. I used to be a productive person on weekends, but these last few weekends, I haven’t exactly been a morning person.
In honor of the occasion, I decided to make something good for breakfast. After scanning the recipes on Williams-Sonoma’s website (because I do things like that), I found a recipe for blackberry brown sugar quick bread that sounded awesome. It used frozen blackberries, which I happen to have in my freezer already, and all the other ingredients were things I also already had. I didn’t really want to make a whole loaf of bread though, so I decided I’d make muffins (because I’m obsessed with muffins right now, remember?) and give some to friends (because I buy my friendships with baked goods). Sure, I could have just had pancakes, or cereal, or eggs, or any other normal breakfast food, but I couldn’t resist the sweet temptation of Williams-Sonoma elegance.
Since I was making muffins, I was able to cut the recipe in half (I didn’t need a full dozen muffins) and make 6 regular sized muffins.
I did make some substitutions to the recipe, based on what I had on hand or what sounded better to me. I also added a bit more than half a cup of frozen blackberries because I wanted to make sure each muffin had enough berries.
– white whole wheat flour instead of all-purpose flour
– I didn’t have light brown sugar, so I did 1/2 cup of a brown sugar/granulated sugar mix
– I didn’t have regular milk, so I had to use Silk Unsweetened Vanilla Almond Milk
– 1/4 cup unsweetened applesauce & canola oil instead of 1/4 cup melted butter (I did about 3/4 of it applesauce, and the rest oil)
– I kept the 1 tsp vanilla extract and didn’t cut it in half
– added a pinch of cinnamon, of course
– I sprinkled a tiny bit of brown sugar on top of each muffin
Because I was making muffins instead of a loaf, I checked for doneness at 15 (nope), then 20 (not quite), and then 25 minutes (finally!).
These were so delicious, I could barely wait to let one cool before trying it. The blackberries were juicy, the brown sugar on top added a nice sweetness…Definitely an awesome way to start a Saturday morning! I’ll have to try making this into an actual loaf eventually (although it worked perfectly for muffins).
Here’s my version of the recipe, halved and modified.
Blackberry Brown Sugar Muffins (makes 6)
adapted from Williams-Sonoma
1 cup white whole wheat flour
1/4 cup firmly packed brown sugar, plus about 1.5 tbsp for sprinkling
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 to 3/4 frozen blackberries (do not thaw!)
1/4 cup + 2 tbsp milk (soy, almond, regular, whatever)
1/4 cup unsweetened applesauce and canola oil (about 3/4 applesauce, the rest oil)
1 tsp vanilla extract (only need 1/2 tsp if using regular milk)
Preheat oven to 350F. Lightly grease a muffin tin, or line with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Add blackberries and stir until evenly distributed.
In a separate bowl, whisk together the milk, egg, applesauce/oil mix, and vanilla. Add the liquid mixture to the flour mixture and stir until just combined. Do not overmix!
Pour the batter into the muffin tins using a spoon. Sprinkle each muffin with a small amount of brown sugar, and bake for 20-30 minutes until a toothpick comes out clean.
Remove muffins from oven and let sit in tin for about a minute, then remove muffins from the tin and let cool completely on a wire rack.
Enjoy muffins warm, or freeze them for later enjoyment (be sure to wrap them in plastic wrap so they don’t get soggy!).
NUTRITION INFO (per serving, if yield is 6 muffins): approx. 194 calories; 37g carbs; 4g fat; 4g protein; 19g sugar; 122mg sodium