7-Grain Blackberry Pecan Muffins

I’ve been in a breakfast rut lately. Between oatmeal, muesli and some fruit I haven’t broken my pattern in a few weeks. However with a newly completed kitchen, all the kitchen boxes unpacked and a freezer still full of last summer’s berries I decided to climb out of my rut and get baking.
I was at Whole Foods last week and picked up my favorite 7-grain cereal from the bulk bin. I just love the bulk bins. You can get so many grains at a great price. Since I have yet to make it down the aisle without bumping someone with my basket or receiving an accidental elbow I don’t worry too much about lack of turnover. The grains seem to fly off the shelf there.
I cooked up a big batch 7-grain cereal for us to eat throughout this week and I thought it would make a good addition to the muffin batter. Then I decided on a blackberry and pecan combo. I used butter this time, but next time, when I have fresh berries, I want to try these muffins with coconut oil. I was worried the coconut oil would solidify in the batter when I added the frozen berries since this has happened to me before.
The muffins baked up beautifully. They have a hearty, yet soft texture on the inside and are overflowing with tart berries. The pecans add a toasty crunch with each bite. This combo would work for a lot of different grain cereals, even steel cut oats, and with a lot of different berry/nut combos. I like this one because the muffin itself is sweet, but the blackberries add a strong pucker effect because they are a tart variety.
As of this week, the breakfast pattern has been broken, at least for a little while.
7-Grain Blackberry Pecan Muffins

1 cup milk
½ cup grain cereal, cooked
¼ cup butter, melted
1 egg
½ cup minimally refined sugar (I used mascavo)
2 tsp baking powder
½ tsp salt
2 cups white whole wheat flour
1 ½ cup frozen blackberries
1/3 cup pecans, chopped
Preheat the oven to 400 degrees F and lightly grease the bottoms of a 12 serving muffin pan. In a bowl, whisk together the milk and cooked cereal. Stir in the butter, egg and sugar. Add the baking powder and salt and then gradually stir in the flour. Stir just until combined, the batter will be very thick. Gently stir in berries and nuts.
Divide batter into 12 muffin cups. Bake for 18 to 20 minutes. Cool in muffin pan for about 5 minutes and remove to a cooking rack or enjoy warm.

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Our fridge is finally in its appropriate spot and the kitchen is complete! I still can’t get over all the space I have. I love that I have to actually take a few steps to walk to the fridge from the stove! I’m looking forward to a lot more baking now that I have all this counter space for kneading, mixing and tossing around ingredients.

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Comments

  1. says

    Actually I thought the same thing! I was going to make them as pancakes this weekend, but didn’t end up having time. I figured these would store better for the week. The syrup wouldn’t be too bad with the tart berries. :) I also think it would be good as loaf of quick bread.

  2. says

    What is it about breakfast? A few months ago I was eating this delicious oatmeal nearly every other day for six months straight. Now its the furthest thing I want in the mornings. I need to still have something warm as its frigid out – a warm blackberry pecan muffin might just be the thing for my morning coffee tomorrow.

  3. says

    Look at all that counter space! Color me jealous. Those muffins look great, we can’t get out of our oatmeal & smoothie rut

  4. says

    Love these muffins! Berries and pecans, my favorite combo! And, I admit, I am slightly jealous of your new kitchen! You are going to have some fun baking in that!

  5. says

    I love blackberries. They grew wild by our house when I was little. I can’t wait to try these muffins, I just wish I could get free blackberries again:) The kitchen is gorgeous! Enjoy!

  6. says

    Congratulations on your house move! I expect that those muffins are just one in a long line of delicious things that will come from your gorgeous new kitchen :)

  7. says

    Awwww Lory that looks precious. Congrats on your new kitchen looking forward to the deliciousness that will come out of there. :-D

  8. says

    Your kitchen is so pretty! That is like my dream kitchen (she writes from her 2×2 New York apartment).

    The muffins look fantastic! I love the bulk bin at whole foods as well. Blackberry pecan – great combo!

  9. says

    Glad you like the muffins. We are still enjoying them around here!

    Thanks for all the kind comments about the kitchen as well. Don’t worry, it will be fully appreciated. My kitchen certainly wasn’t awful in Brazil, but it was inconvenient enough to never take a beautiful one like this and counter space for granted again! :)

  10. says

    YUM! I love berries in muffins- they basically explode when you bite into them. The bulk bins at WFs rock. I need to spend more time there! Congrats on the house and the wonderful kitchen! Better break that baby in!!!!!

  11. says

    With a space like your kitchen, I’m sure there’ll be a steady parade of delicious food like these muffins. I could really use one of these right now – coffee needs a friend!

  12. says

    Congrats on the new kitchen – I know I did not feel settled until my kitchen was set up.

    These muffins look delicious and nutricious. I have not made muffins in a while and these look like the perfect way to get back into the game.

  13. says

    What a pretty kitchen! I’ll bet you’re excited. If I went without my kitchen for more than a few days I would go crazy. I wish we could still have muffins (gluten intolerant), those look sooo good. :(

  14. says

    Lori, I just discovered your blog and I enjoyed reading some of your articles.

    This picture with the muffin and the violet flower is out of this world!

    Have a great rest of the week.

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