blackberry & lemon seeds

Blackberry & lemon seeds

How to be accepted into such a great program! I bet you’re really excited and eager to see your new apartment! I hope we can meet up when I’m in Portland, that would be so fun 🙂

Anyways, I’m packing packing packing and still cooking cooking cooking at the same time. This zesty and refreshing lemon and blackberry chia seed pudding is a bit of a reprieve from all those cardboard boxes – and the most delicious snack to have in the middle of packing mayhem. In my opinion, blackberry and lemon are as hand-in-hand as, let’s say, peanut butter and jelly or Tom and Jerry. There’s something so refreshing about lemon zest and tart, yet sweet blackberries that gets my mouth watering every time.

Prep your chia seed pudding. In a large bowl or jar add in nut milk, lemon juice, chia seeds, lemon zest, and sweetener. Whisk to completely combine chia seeds with milk. Let sit for 20 minutes, and then give the mixture another good whisking to redistribute seeds. Cover and place in the refrigerator for at least 6 hours or overnight.

Lemon

As much as I’ve discussed my love for antioxidant rich berries and super, super super chia seeds, I don’t think I’ve ever professed my love of the humble lemon. When you think of a lemon, you may picture just a simple yellow fruit – waxy and bulb shaped. I bet you didn’t realize how many varieties and tastes a lemon could possess. From the oh so sweet Meyer lemon, to the Lisbon, the Variegated Pink, the Ponderosa, and even the Buddha’s Hand – lemons come in all shapes, sizes, and flavors. Along with being a fruit of many shapes, lemons are underrated superfood and one of the cheapest ways to flavor your food, detox your insides, clean your home, and more. Lemon’s are known super sources of free-radical reducing Vitamin C to make your insides and outsides sparkle and shine, as well as being filled with alkalizing properties to balance the pH in our bodies. The peels of lemons are also rich in vitamins and minerals and contain potassium, fiber, and Vitamin C too.

I constantly spent my half an hour to rea this web site’s posts all the time along with a mug of coffee.

Blackberry & Lemon Chia Seed Pudding

Hi Kate,
I found your recipe and blog while looking for a good chia seed pudding for breakfast during the week. The pictures alone were incredible, and I love berries and lemon together, so I chose this one to try. I have never had chia seeds except for the Mama Chia drinks I get from the store. So this was my first attempt at the pudding. I made it all yesterday (Sunday afternoon) and had it in the fridge until this morning. Around 9am I took it out and it’s not what I expected. It’s like there’s too much liquid in them. Am I just missing something thinking it should be more “pudding like”? Or is it still supposed to be runny?

With that dreamy combination, I know you’ll think this chia seed pudding is crave-worthy too. It’s:

Blackberry & lemon seeds

These blackberry lemon poppy seed muffins are a variation of my master muffin recipe, which we also use as the base for my favorite blueberry muffins. We’ll use pretty much the same ingredients for today’s batter! Here are all of the ingredients you need and why each is important:

Light and fluffy blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft texture, and fresh blackberries add a burst of seasonal flavor. Drizzle each with sweet, tart lemon glaze for a finishing touch.

Today’s blackberry lemon poppy seed muffins are fruity and summery, featuring the season’s freshest berries. I love any and all lemon poppy seed muffins (try my orange lemon poppy seed muffins next), but when you introduce berries– it’s a whole new level of awesome. The sweet blackberries cut the tartness of the lemon muffin and add a new texture to each bite. Let’s dive in!

Best Ingredients to Use

Baker’s Tip: It’s important to fill your muffin pan (or cupcake liners) all the way to the top. You’ll have a lot of batter in each cup. Because we bake the muffins at an initial high temperature for 5 minutes, the muffins won’t overflow. In fact, this is what creates tall muffin tops! The high heat raises the muffin tops up, then you’ll reduce the oven temperature for the remaining time which will cook the muffins inside. Not only does this trick create beautifully sky-high muffin tops, it also makes the muffins extra fluffy inside because the tops don’t stay flat.

For a little something extra, I like to top each muffin with a drizzle of lemon glaze. You only need 2 ingredients: confectioners’ sugar and lemon juice. It’s sweet and tangy and after an hour or two, gently hardens and becomes reminiscent of doughnut glaze. While totally optional, I always encourage adding extra sweetness!

These Blackberry Lemon Poppy Seed Muffins Are: