Having homeschoolers at home everyday and a hubby who works from home part of the week means I always have to have quick snacks on hand so they can stay fueled and focused on their work. Muffins are a great option because they’re easy to make, filling, and are kind of like a healthier cupcake! I’m not much of a frosting girl anyway, so muffins are my dessert!

These muffins combine two of my favorite flavors—lemon and berries. It’s almost like a happy marriage of a lemon poppyseed and blueberry muffin, although I used blackberries in these. Blueberries or raspberries could always be used instead though. 

I posted on Instagram a few days ago and talked a little bit the possibility that I may have to have surgery on my neck in the coming months. I’ve been suffering with back and neck pain off and on for years. It may have been exacerbated by a bad car accident I was in when I was younger, and I’m sure it doesn’t help that jobs I do have me sitting in front of a computer all day, but simply sleeping the wrong way or turning my head one way too fast leads to excruciating pain that can last weeks. Most doctors have brushed it off as a simple neck strain, but a new doctor I’ve been seeing ordered more in-depth testing, including x-rays and an MRI.

It turns out that I have a degenerative condition called cervical spondylosis, which causes a gradual break down of the joints, bones, and disks in the neck. Over the years it has caused another condition called cervical stenosis, a narrowing of the spine, which if allowed to worsen, can eventually put pressure on the spinal cord, and in extreme conditions, can lead to paralysis. 

My doctor kind of scared me because she said my only option is spinal surgery. She mentioned another patient who put kept putting off surgery and eventually became paralyzed. I came home devastated, but then began doing lots of reading on the condition—one I hadn’t even heard of until l she mentioned it. I was relieved to learn that there are other treatments out there besides surgery. I have an appointment with a neurosurgeon next week and I will definitely inquire about every noninvasive option before settling on surgery. 

I’m not gonna lie, this past week has been hard. I went from not knowing I had anything major wrong with me, to being told I may have to have a very risky spinal surgery on my neck. More than just the fear of going under the knife, my mind has been wandering to dark places. I think it’s natural as a mom to worry or think about the worse case scenario, but ultimately I have faith. I know God is the God of miracles and I trust that He is in control of the situation! 🤗

Here are a couple verses that are keeping me inspired:  

“Fix your thoughts on what is true, and honorable, and right, and pure, and lovely, and admirable. Think about things that are excellent and worthy of praise. Keep putting into practice all you learned and received from me—everything you heard from me and saw me doing. Then the God of peace will be with you.” Philippians 4:8-9 

“Don’t be afraid, for I am with you. Don’t be discouraged, for I am your God. I will strengthen you and help you. I will hold you up with my victorious right hand.” Isaiah 41:10

I will keep you posted on how the appointment goes next week! I appreciate all of your thoughts and prayers during this time too. Thank you for your continued support and encouragement over the years. It really means so much to me! 😘 

Hope you enjoy these muffins, friends! Have a wonderful week! 

Lemon Blackberry Muffins

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Simple muffins with the delicious combo of lemon and berries! Topped with an easy berry butter and are free of gluten, dairy, and eggs, with a refined sugar free option!

Author: Joscelyn Abreu

Recipe type: Breakfast, Gluten-Free, Vegan, Snack

Serves: 12–14

Ingredients

Lemon Blackberry Muffins: (gluten-free version below)

• 1 cup almond milk or other milk of choice
• 1 tablespoon lemon juice
• 2 cups unbleached all-purpose flour
• ⅔ cup coconut sugar or pure cane sugar
• zest of 1–2 lemons (I use two lemons)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup avocado oil or other neutral tasting cooking oil
• 1½ cup blackberries, divided (can sub with blueberries or raspberries)

Gluten-Free Lemon Blackberry Muffins:

• 1 cup almond milk or other milk of choice
• 1 tablespoon lemon juice
• 1⅓ cups gluten-free all-purpose flour blend
• ⅔ cup super fine almond flour
• ⅔ cup coconut sugar or pure cane sugar
• zest of 1–2 lemons (I use two lemons)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup avocado oil or other neutral tasting cooking oil
• 1½ cup blackberries, divided (can sub with blueberries or raspberries)

Berry Butter: (optional)

• ½ cup unsalted butter or dairy-free butter, softened
• ¼ cup blackberries or other berry of choice
• 1–2 tablespoons honey, coconut nectar, or maple syrup (use more or less, to taste)

Instructions

1. Preheat oven to 375º. Line a 12-count muffin tin with paper liners and set aside. This recipe may make a few more than 12 muffins.
2. In a medium bowl, roughly mash half of the blackberries, just enough to break up any large chunks. Set aside.
3. Combine milk and lemon juice in a small glass dish and also set aside.
4. Blend together dry ingredients in a large mixing bowl—flour(s), sugar, baking powder, baking soda, salt, and lemon zest. Mix in sour milk, and oil, stirring until smooth.
5. Fold in mashed blackberries, but don't overly mix. Fill paper liners ⅔ full, then top each cup with 1–2 of the reserved whole berries.
6. Place pan into the preheated oven and bake for 20–25 minutes, until the center of each muffin is set. Serve warm muffins with berry butter. Makes 12–14 muffins.

Berry Butter:

1. In a medium bowl, blend together softened butter, berries, and sweetener. Add additional sweetener or berries, if desired. Store leftovers in an airtight container in the fridge and use within 2–3 days.

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