Boysenberry Black Walnut Muffins



Muffins because they’re easy.

Muffins because they’re oh-so-good.

Perfect for:


Waiting in the seemingly endless drop-off line;

Covertly sneaking a bite here and there on the train; or

Enjoying warm from the oven alongside your favorite morning read.

Any way you look at it, a good muffin is perfection.

IMG_43332These breakfast bits are unique from your run of the mill blueberry or banana nut. Speckled with boysenberries and black walnuts, they have a sweet earthiness to them that makes them stand out from the crowd. Uncomplicated and un-fussy, they’re easy enough to throw together any day of the week. Minimal labor required.

Serves 16


2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp cinnamon

½ cup light brown sugar

¼ cup granulated sugar, plus more for sprinkling

2 large eggs plus 1 egg yolk

¼ cup coconut oil, melted

¼ cup unsweetened applesauce

½ cup milk

1 ½ tsp vanilla extract

1 ½ cups boysenberries

¾ cup black walnuts, chopped


Preheat the oven to 350F. Grease a muffin tin or line with paper liners and set aside.

Combine dry ingredients (flour, less 2 TB, sugars, baking powder, baking soda, salt and cinnamon) in a large bowl and stir together until well mixed.

In a separate bowl, whisk the eggs, milk, oil, vanilla and applesauce until well combined.

Pour wet ingredients into dry and stir until just combined.

To the berries, add the remaining 2 TB of the flour and coat well (this keeps them from bunching or sinking)

Fold in berries and walnuts.

Pour batter into greased muffin tins (about a heaping ¼ cup of batter to each and bake for 18-23 minutes or until a tester comes out clean.

Allow muffins to cool for at least fifteen minutes in the muffin tin. Remove, and allow them to finish cooling on a cooling rack.

If you don’t want to use applesauce, feel free to use only coconut oil.
Use regular any milk substitute you like.




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