currants Archives · Jess in the Kitchen

For the last ten years, I have slowly (okay, not so slowly) become an avid gardener, preserver, and aspiring homesteader. I often joke the Mr. that I can’t wait for him to ‘make all the monies’ so I can stay home and grow and create good food. One of most favorite parts of gardening is the harvesting of the berries, which we grow by the pounds. It’s mediative for me. But with all those berries, must come preservation and I dig a good muffin! As the red currants and blueberries came in, I knew I had to combine them to get that beautiful pop of color. And so, I proudly present blueberry currant muffins.

I generally like to keep things healthy around here, but have been straying from that a bit. It’s about balance, right? So I went back to my roots and did a little healthier take on a muffin, using maple syrup (If you’ve never made your own, I can’t recommend it enough. Check out my post on our adventure here!)

I hope you enjoy the bursts of flavor in these muffins as much as we did! Let’s get baking!

Your Ingredients

½ cup almond milk
1 egg
⅓ cup maple syrup
¼ teaspoon almond extract
2 cups flour (I do high quality whole wheat from Sunrise Flour Mill)
2 teaspoons baking soda
½ teaspoon salt
2 tablespoons coconut oil, melted
¾ cup fresh blueberries
¼ cup red currants
¼ cup sliced almonds

Your Steps to Blueberry Currant Muffins

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract. Add flour, baking soda, and salt, mixing until just combined.

Gently fold in coconut oil, blueberries, and currants. Place in a well greased muffin tin, filling about ¾ of the way.

Top with sliced almonds. Bake for 18-22 minutes, until baked through.

Pictures of steps of baking the muffins. — Measure it out!

Blueberry Currant Muffins

Beautiful pops of color and flavor are abundant in these blueberry currant muffins perfect for breakfast, snacks, and anywhere in between!

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Prep Time 10

Cook Time 20

Course Breakfast, Snack

Cuisine American

Servings muffins

Equipment

Muffin tin

Ingredients

½ cup almond milk
1 egg
⅓ cup maple syrup
¼ teaspoon almond extract
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 tablespoons coconut oil melted
¾ cup fresh blueberries
¼ cup red currants
¼ cup sliced almonds

Instructions

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract.
Add flour, baking soda, and salt, mixing until just combined.
Gently fold in coconut oil, blueberries, and currants.
Place in a well greased muffin tin, filling about ¾ of the way. Top with sliced almonds.
Bake for 18-22 minutes, until baked through.

Keyword blueberries, Breakfast, currant muffins, maple syrup, muffins

Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out my baking page for all things muffins or maybe check out a recipe below!

A crazy amount of years ago, I was at a farmer’s market and tasted a small red berry. It was tart and delicious. I promptly brought a container. I remember loving them so much. What I don’t remember, however, is what type of berry they were. I was sure they were gooseberries, so I bought some bushes. Nope, not it. Then I was sure they had to have been currants. I planted a few bushes of currants, and now that they have come to fruition (haha, see what I did there? Fruition? Fruit. I am not that witty), I am still not sure that was it. So who knows what fruit I loved. But what I know is that I now have currant bushes and with them, I have created these beautifully light and sweet-tart red currant and lemon muffins.

I developed this recipe by tweaking and adjusting my favorite strawberry bread. You can find that bread by clicking here. These muffins started as currant, but screamed for some lemon zest. I dropped the cinnamon in the strawberry bread and adjusted the moisture just a little bit.

I hope you enjoy them as much as my family and I did. They were a delight to enjoy over the Fourth of July and bring me joy with a perfectly creatd cup of coffee. (I mean, is there much better than a well baked breakfast sweet with a cup of coffee? I think not.)

Your Ingredients

½ cup butter, softened
½ cup white sugar
¼ cup brown sugar, packed
1 teaspoon vanilla
2 eggs
¾ cup Vanilla Greek yogurt (I dig Oikos Triple Zero Yogurt for zero added sugar)
Zest of one large lemon
1 ½ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup currants

Your Steps to Red Currant and Lemon Currant Muffins

Preheat the oven to 350 degrees F. Prepare 12-16 muffin wells by spraying with nonstick cooking spray.

In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy. Add vanilla. Mix in eggs one at a time. Whisk in yogurt and lemon zest until well combined. Combine flour, baking powder, baking soda, and salt. Mix until just blended in. Fold in currants.

Divide the batter among the 12-15 muffin cups, filling about 3/4 of the way full. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.

Looking for other great baking recipes? Check out my baking page by clicking the button below!

Baking

Red Currant and Lemon Muffins

The zest of lemon and tartness of currants combine to make a red currant and lemon muffins that are moist and full of pockets of delight!