Blackberry & Bee Pollen Muffins with Blackberry Butter

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.



4 tbsps. raw or organic unsalted butter, melted and cooled 

1 large organic egg 

¼ cup whole milk 

1 tsp. baking powder 

6 tbsps. BareOrganics Agave Inulin + 1 tsp. for sprinkling 

¼ tsp. kosher salt 

1 cup blackberries (a generous cup) 

1 tbsp. BareOrganics Bee Pollen 

1 cup white whole wheat flour 


4 tbsps. raw or organic unsalted butter

 ¼ tsp. salt 4 organic blackberries


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a muffin pan with six paper liners.
  3. Mix the butter, egg, and milk in a medium sized bowl until blended.
  4. In a large bowl, combine the agave inulin, kosher salt, baking powder and white whole wheat flour.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Gently fold in the blackberries.
  7. Bake for about 20-25 minutes or until golden brown.
  8. Once you remove from oven, sprinkle tops with bee pollen. Serve warm with blackberry butter.

Recipe includes:

Servings: 1