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Lemon Dewberry Muffins

June 5, 2012 by jessfuel 8 Comments

Have you ever heard of a dewberry? If you aren’t from Texas, Mississippi or some other super Southern state, you probably haven’t. Until a couple months ago, I hadn’t either.

One day, while out on a run, Nick spotted a thorny plant reminiscent of a blackberry bush, with tiny red berries on it. How he spotted this plant in a jungle of weeds, I have no idea (pilot eyes). But after he saw the first one, he saw another. And another. And another. They were growing wild all over base.

We monitored these bushes for a few weeks and soon the tiny red berries grew and began to turn black. We assumed they were miniature wild blackberries, or maybe the elusive black raspberry.

Then one day, I was sitting at work and grubby old bum came through the door, “Wanna buy some doooooobrys?” Bums wandering through the door selling things such as filthy looking boiled peanuts is not an uncommon occurrence, so I politely told him no and he was on his way.

I was chatting with a friend at the time, and took the opportunity to share the mystical wonders of Mississippi, “A guy just came in selling blueberries. Except I think he was high. He said dooberries!”

Then something clicked in my mind and I immediately Googled “dooberry.” Thanks to the mind reading powers of Google, a Wikipedia listing for “dewberry” came up.

Lo and behold, I had, with the help of a homeless entrepreneur, solved our berry mystery!

In a nutshell, dewberries grow like weeds all over the South. Especially here on base and in Meridian in general. They are everywhere. They are super delicate (aka hard to transport) and hard to harvest (super thorny bushes), which is why you’ve never seen them in a grocery store. They’re the size of a raspberry or smaller and taste somewhat like blackberries, but less juicy and more seedy.

We’ve been checking on the dewbs weekly, and this weekend it was finally time for our first harvest. This is only about 1/10 of what we collected.

We spent nearly 2 and a half hours picking and returned home slightly sunburnt, bug bitten and scratched up like crazy (these plants have some serious thorns). But considering our bounty, I’d say it was worth it!

Some berries went into my belly, some went into the freezer, and some went into these muffins!

The muffins could easily be adapted to Lemon Blackberry Muffins, Lemon Raspberry Muffins, or Lemon Blueberry Muffins.

Lemon Dewberry Muffins

(adapted from Svelte Gourmand)

  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • Pinch of salt
  • Zest of 1 lemon
  • 2 tbsp butter, melted and cooled
  • 1/4 cup plain Greek yogurt
  • Juice of 1 lemon
  • 1/4 tsp lemon extract
  • 1/2 cup milk
  • 1 large egg
  • 1 1/2 cups dewberries (or black-, rasp- or blueberries)

Preheat oven to 400 degrees. In a bowl, combine flours, baking powder, soda, sugar, salt and lemon zest. In another bowl, whisk together butter, yogurt, lemon juice, extract, milk and egg.

Pour the wet ingredients into the dry and mix until just combined. Stir in the berries. Tip: to prevent the berries from all sinking to the bottom of the muffins, toss them in a little bit of flour before adding them to the batter.

Fill 12 lined or greased muffin cups evenly with batter.

Bake 20-25 minutes until the tops are golden and a toothpick inserted into a muffin comes out clean.

The muffins were perfectly sweet and I loved the lemon flavor with the berries. Dewberry recipe #1 was a success!

Now… anyone have any suggestions for the rest of the berries?

You Might Also Like:

Healthy Chocolate Banana Muffins
Lemon Cream Cheese Danish Braid
Cranberry Clementine Mini Muffins
Coconut Flour Banana Nut Muffins

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Filed Under: Breakfast Tagged With: baking, berries, breakfast, brunch, fruit, lemon, muffins

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Comments

  1. Meg says

    June 5, 2012 at 4:03 pm

    Make ice cream or sorbet!

    Reply
    • jessfuel says

      June 5, 2012 at 9:38 pm

      Oooooooh! Genius!

      Reply
  2. Erin $ says

    June 5, 2012 at 9:03 pm

    I have a suggestion…. put them in my belly! 🙂 I think those might grow in MA too, I always assumed they were wild blackberries, but the berries I used to eat all the time as a kid looked just like that and grew on really thorny bushes and were delicious!

    Maybe I’ll check it out to see if they are still there since I’m up here and it’s supposedly summertime, but based on the weather I’m not convinced. Silly North and it’s silly cold weather 🙁

    Reply
    • jessfuel says

      June 5, 2012 at 9:37 pm

      I’ll have to make something delicious next time you visit! 😉

      Reply
  3. Ioana says

    April 13, 2014 at 9:39 am

    i make this recipe and i made verry verry good MUFFINS..i love them. thx

    Reply

Trackbacks

  1. Blackberry Banana Coconut Muffins | Flying on Jess Fuel says:
    July 3, 2012 at 8:44 am

    […] 1 cup fresh or frozen blackberries (or dewberries) […]

    Reply
  2. Dewberries Now Ripening | Curious By Nature says:
    July 25, 2015 at 1:32 pm

    […] Lemon Dewberry Muffins […]

    Reply
  3. Dewberry Recipe Round Up | Pop Shop America says:
    June 22, 2016 at 7:16 am

    […] Lemon Dewberry Muffins Recipe by Flying on Jess Fuel […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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