Growing up in the Midwest, late summer and early fall always meant berry-picking season. We were blessed with forests full of blueberries, raspberries, and blackberries. I can remember spending weekends in the woods picking buckets full of juicy fruit from the time I was old enough to reach the bushes. I also remember listening for the rustle in the bushes of other creatures who might also want to share in the feast. Although it didn’t happen regularly, crossing the path of a bear was a real possibility.
I think the best way to enjoy blackberries is warm off the bush but they also can be incorporated into dishes very easily. I love to make balsamic blackberry salad dressing and blackberry pancakes. But, lately I’ve been eating these gluten free blackberry muffins. They’re not super sweet like some muffins, and the flavor of the berries really comes through. Use wild berries if you can but if that’s not an option they’ll be great with store-bought berries too.