Tag Archives: Blackberries

Peanut Butter & Berry Chia Cups

Peanut butter, berries & chia breakfast cups, oh my!

Peanut butter, berries & chia breakfast cups, oh my!

Yum, peanut butter & berries, is there anything better? Well, yeah, maybe, but this combo is still one of my classic favorites.  This recipe is an easy make ahead breakfast or snack, with a little pre-planning, you can have a delicious and satisfying light meal ready to grab and go for those mornings or afternoons when you just have no time to prep. 


PB & Berry Chia Cup topped with Berry Jam

PB & Berry Chia Cup topped with Berry Jam

I have been a fan of the mighty chia seed for some time now and enjoy them almost daily.  I love chia seeds stirred into my yogurt, mixed into a bowl of berries and in quick breads and muffins like my Lemon Chia Tea Cake. What I have not been a fan of, not even willing or interested in trying…is one of the many recipes for chia puddings flooding the blogosphere and pinterest.  Why?  I don’t know, just the thought of gelatinized goo just never appealed, even though I know one of chia seeds greatest features is that they DO gel up, but for some reason, I really, really like the little crunchy bite of chia seeds before they get all wet and gooey.  That was, until a few months ago when Dana at the Minimilast Baker posted her Peanut Butter & Blueberry Chia Puddings and oh my, they looked so delicious I just wanted to dive into my computer screen and eat one immediately! 

Chia Cups topped with berries, peanut butter and berry compote

Chia Cups topped with berries, peanut butter and berry compote

So by the next day, I dove right into my kitchen and made up my own version and then I made them 3 more times in the next couple of weeks and then made some more, because they were that good!  Now, of course I did change up Dana’s recipe just a bit to suit my own tastes.  I used both homemade almond and coconut milks, since I’ve been making those for several months now with great delight (see tips for making your own at the end of the recipe!).  I also prefer raspberries and blackberries with peanut butter to Dana’s blueberries and…since I was new to the whole gelling chia world I decided to use a tad less chia seeds in my cups then the original just to get my feet wet, but I think my combo here is just perfect and I hope you agree! 

peanut butter and berry chia cup topped with a blackberry

peanut butter and berry chia cup topped with a blackberry

And one more note of encouragement to any of you out there who have not yet discovered all the wonders of chia seeds…even my daughter Skyler, who has had for a long time a strange “fear” of chia seeds, LOVES these chia cups!  So go ahead, give it a try, they are nutritious and delicious…

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Corn Berry Muffins

Corn Berry Muffins img_5175
It all started with a book my five year old brought home from school, a modern day version of Little Red Riding Hood “a new fangled prairie tale”, in my opinion, a truly terrible version of a classic, but it ended with grandma opening a muffin shop for the wolf to work in to keep him busy enough to stop terrorizing the neighborhood AND a recipe for Wheat Berry Muffins.  Upon first reading I assumed it was muffins made with wheatberries, which as much as I love wheatberries, did not sound so tasty to me mixed into a muffin. But, then I realized it was whole wheat muffins with blueberries and “grandma’s” secret ingredient, sunflower seeds, now that didn’t sound too bad.  Evan asked for days to make the Wheat Berry Muffins, but I had an open carton of buttermilk in the fridge that needed a purpose, so I decided Little Red’s grandma’s recipe needed some tweaking and the more I thought about it, I realized how yummy corn muffins are with berries and why not just for fun try to make a gluten free version….hmmm, now I was on to something.  So I spent the morning scouring through recipes and ended up with four different ones I took a little from this one, a little from that one and so on until I came up with the tastiest little morsels, moist and delicious. There’s a hint of coconut, but not overwhelmingly so (in fact, Skyler, who despises all things coconut, upon tasting these for the first time, exclaimed “delicious” and then asked “is there coconut in these?” and then continued to devour the rest and ask for more), a really nice crunch from the coarse cornmeal and a bit of texture from the sunflower seeds, lightly sweet, unbelievably moist and so very yummy.  These little gems are my current muffin obsession.
Corn Berry Muffins
Author: Sweet Green Kitchen’s Jen Jones
Makes about 15 muffins or 12 plus 12 minis
1 cup Brown Rice Flour
1/2 cup Coarse Cornmeal **
1/2 cup Almond Flour
3/4 cup Granulated Natural Cane Sugar
1 Tablespoon Baking Powder
3/4 teaspoon Salt


1 cup Buttermilk
2 extra large Eggs
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1/3 cup Coconut Oil – liquefied ***
1 – 1 1/2 cups Blueberries (or Blackberries) – about 1 -2 6 ounce containers of berries
1/4 cup Sunflower Seeds
Preheat oven to 350 F.
In a large bowl, add in all the dry ingredients; Brown Rice flour, Cornmeal, Almond flour, Sugar, Baking Powder and Salt.  Whisk together to combine.
In a small bowl or liquid measuring cup, add in the Buttermilk, Eggs, Vanilla and Almond Extract.  Stir thoroughly to combine.
Add the liquids to the dry ingredients and stir to fully combine.  Mix in the Coconut Oil.
Gently stir in the Blueberries and Sunflower Seeds.Corn Berry Muffins Mix IMG_5253
Prepare muffin tins with cooking spray.  Pour in about ¼ cup of batter into each muffin cup.
Bake at 350 F, about 20-23 minutes for regular size muffins or 16-18 minutes for minis.Corn Berry Muffins IMG_5535
Recipe Notes: As an alternative to Blueberries these muffins are also delicious with big juicy Blackberries.  I actually really like making mini muffins with 1 big Blackberry in each one. IMG_5260 Corn Berry Blackberry Mini Muffin
Blackberry Corn Muffin IMG_5292Blackberry Corn Muffin IMG_5300
**A note on Cornmeal – the cornmeal adds a nice little crunch to these muffins that I just adore.  Alternatively, you could use finer corn flour, but you’d lose out on the crunch.  I have also used corn flour with a few tablespoons of the ½ cup subbed out with polenta or corn grits.
***One other note, if Coconut Oil is not available, I think your best bet on substitution would be butter, but I would probably up it to 1/2 cup.
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Oatmeal Blackberry Almond Scones

IMG_3680 Blackberry Almond Oatmeal Scone

Oatmeal Blackberry Almond Scones

Author: Sweet Green Kitchen’s Jen Jones

Endorsed by my four year old, who took one bite and pronounced (unsolicited, I might add) “mmm, these are really tasty”, what more could you ask for.  I make a lot of different scones and these are my latest variation.  These are by no means traditional Irish scones, but my very Americanized version with whole grains and less fat, I would agree with the four year old they are “really tasty”, but also a little bit healthy to boot.  A nice breakfast treat, perhaps with a little yogurt or a lovely afternoon “teatime” or after school snack.  I use frozen blackberries here which stay intact a little bit more than fresh berries would, plus using frozen berries makes it a great year round recipe when perfect summer berries are not available.

Heart shapes seemed to be in order since the blackberries “bleed” quite a bit into the dough, coloring it a nice pinkish red. I resisted the urge to title this recipe “Bleeding Hearts”, but maybe for Halloween…Otherwise you can share the love all year long with these tasty little scones.




1 Cup Unbleached White Flour

½ Cup Whole Wheat Pastry Flour

1 Cup Old Fashioned Rolled Oats (not instant)

¼ Cup Almond Flour (see note below)

1 Tablespoon Baking Powder

¼ teaspoon Fine Sea Salt

1 teaspoon Cinnamon

¼ teaspoon Ground Ginger

Zest of 1 Lemon

¼ Cup Sugar (I use a minimally processed and Organic sugar)

2 Tablespoons Brown Sugar


3 Tablespoons Coconut Oil (Solid) OR cold Butter OR Vegan Butter


¼ Cup Slivered Almonds

1 Cup Partially Defrosted Frozen Blackberries


½ Cup Buttermilk (I use lowfat)

1 Extra Large Egg

1 teaspoon Vanilla Extract

1 teaspoon Almond Extract

About 1 Tablespoon Lemon Juice



Measure out 1 cup Frozen Blackberries and set aside in a small bowl.  Leave at room temperature while preparing other ingredients.

Preheat Oven to 400 F

In a medium – large bowl combine all the dry ingredients (Flour through Sugars) with a whisk.

Next, measure out the Coconut Oil or Butter and cut into small pieces.  Add to the flour mixture and incorporate through using a pastry cutter or I find a potato masher works great too or even the back of a fork, leaving small pieces throughout, about the size of peas. 

Next, stir in Almond slivers.  Then add in the partially defrosted Blackberries, do not mix in.

IMG_3567 Blackberry Almond Oatmeal Scone dry mix

In a separate bowl or directly in the liquid measuring cup, mix together Buttermilk, Egg, Lemon Juice and Vanilla and Almond Extracts. 

Add the liquids to the flour mixture.  Stir to combine.  At this point, the Blackberries will mash up a bit and color the batter a pinkish hue, try not to completely annihilate them, you want to still be left with some pieces and even a few whole berries is nice.  IMG_3649

Place the batter in the refrigerator for about 15-20 minutes to chill a bit so it will be easier to form into shapes.  


I cut my scones into heart shapes, using a 2 ½ inch heart shaped cookie cutter.  I get about 13-14 scones.  If you plan to cut the scones into shapes as I do, sprinkle a little bit of flour onto a pastry mat.  Pour the batter out onto the mat, it will be very wet.  Spread the batter out using the back of a spoon, spatula or your hands, to about 1 inch thick.  Carefully cut shapes out of the batter and transfer to a parchment lined baking sheet.  I find it easiest to cut out the dough and then move the cutter over to the baking sheet and gently press the batter out of the cutter directly onto the parchment.  Continue and reshape the dough to cut more shapes. IMG_3651

IMG_3590 IMG_3589

Alternatively, you can make “drop” scones, by scooping out some batter with an ice cream scoop or large soup spoon and drop it onto the parchment.

Depending upon the size of your cutter or drop scones you should end up with about 12-16 scones. 

Bake in the middle of the oven for about 12-16 minutes.  Remove from the oven, cool on the pan for about a minute and then transfer to a wire cooling rack. Any leftover cooled scones can be stored in an airtight container for a few days or frozen in a zip top bag.  Enjoy!


Ingredient Note: If you don’t have almond flour on hand, you can make your own by grinding whole or sliced almonds in a spice grinder or food processor.  They should be finely ground when done, just be sure not to process so long that the almonds turn into paste, which would be Almond Butter, also quite tasty.

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