Daaaang Gina. Look at that muffin. It’s so biiiiiiiig.

Well, you’ve gotta open with something? Why not Gina? (Don’t worry, Rhonda. You’re still my main ongoing-joke squeeze.)

I’m a huge muffin fan (yes, in both size, quantity, and frequency of consumption).

Did you know pretty much all of the muffin recipes on this blog are a spin-off of the muffins John used to bake me when we were dating? Yes, my man wooed me with muffins, hence the reason our courtship went so smoothly.

I’ve been eyeing the berries at the store for a while now, and when they had a special on blackberries, I couldn’t resist. The thing about blackberries in muffins is they’re so big they make these big juicy pockets in your muffin, so I opted to use a mix of smaller berries as well. But you could really use whatever berries you have on hand – that’s the beauty of it all.

These muffins are not only customizable and delicious, they’re also simple!

Just 1 bowl and basic ingredients and methods required. And if you’re not a gluten-free eater, simply sub the GF flour blend for whole-wheat pastry or even spelt!

I’m kind of smitten with these guys (so much so I lit’rally couldn’t stop eating them). They’re:

Tender

Moist

Perfectly sweet

Loaded with berries

Coconut flaked

Wholesome

Satisfying

& Shareable

I find these to be the perfect midday treat or snack with tea or coffee. Or if you’re in a pinch, slather one or two with almond butter and call it breakfast!

As always, if you give this recipe a try we hope you love it! Let us know if you do by leaving a comment or taking a picture and tagging it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers and happy baking!

