Wild Black Raspberry Chia Muffins

Finally getting around to sharing the recipe I created for the wild black raspberries we picked. We ate about half, and then they rest went into these. Loving foraged food!

The kids enjoyed the muffins and insisted on sharing with the world just how much. They requested I take a picture, which is a rare occasion. It has been awhile since I've baked "just because." Their response was a reminder (ie excuse) to do it more often.

If you don't have chia seeds feel free to substitute with flax, sunflower or pumpkin seeds.

Wild Black Raspberry Chia Muffins


3/4 cup white wheat flour
3/4 cup whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
2 -3 Tbsp. chia seeds
1 tsp. vanilla
3/4 cup almond, soy, hemp, coconut or rice milk
1/3 cup oil
1 cup wild raspberries

Preheat oven to 375 degrees Farenheit. Mix together dry ingredients in bowl. Add the wet ingredients and stir until just combined. Fold in the raspberries and add batter to lined muffin tins. Bake 16-20 minutes or until golden brown and toothpick comes out clean.

Wild Black Raspberry Picking

The past couple weeks I've been harvesting a lot of raspberries from the canes we planted in our yard. It got me to thinking about wild raspberry patches I've seen on some of our walks. We decided to go check it out.

As you can see we lucked out! I'd brought a pint carton along and had no trouble filling it up. The kids were so excited to help us find them along the trail. Repeatedly their little faces would light up each time they found more.

It was a bit hot and buggy, so I paid for these babies in sweat and blood (mosquitoes). Once we got home and had a taste though, it was worth it! We polished off half of the container and the rest we plan to use for muffins or pancakes tomorrow.

Yummy wild berry treat and recipe soon to follow.