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blackberry & lemon seeds

Blackberry & lemon seeds

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?

Wow Kate! These look so delicious, and your photographs are stunning! I love the combination of blackberry and lemon!

Wow! This Chia pudding looks so delicious and beautiful! I wish I could grab one serving right away! AWESOME ! 🙂

I haven’t tried chia seed pudding yet but think this would be a great summer breakfast. Good luck with your move!

Blackberries

This recipe and chia pudding deliciousness comes to you in the middle of overwhelmingly packing my life away. If you didn’t hear on Instagram, I’ve been accepted to a Master’s of Nutrition program at the National College of Natural Medicine in Portland, Oregon. The program begins in July, but I’m shipping out from Tucson early June, mostly to avoid the scorching Arizona heat, and to get settled in my new apartment and North West neighborhood. Here’s the fun part – I’ve never actually seen the apartment that I’m renting. Oh no, because of Portland’s nightmare rental market, I’ve swooped in and secured a lease site-unseen. The pictures look adorable, but still, oy vey.

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

Zesty lemon + superfood chia seeds + creamy nut milk + sweet raw honey + juicy blackberries = your favorite new bright & flavorful spring chia pudding!

Lemon

Bursting with lemon flavor
Filled with Omega-3 powers
Zesty
Bright
Creamy
Sweet
And absolutely perfect for dessert or a quick snack in springtime and early summer months.

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

Blackberry & lemon seeds

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.

These Blackberry Lemon Poppy Seed Muffins Are:

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:

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.