Lemon Blackberry Muffins
- Ready In:
- 1 lemon, juice and zest of
- 1⁄2 cup milk (almost)
- 1⁄2 teaspoon vanilla
- 1⁄4 cup unsalted butter, melted
- 1 large egg
- 1⁄2 cup sugar
- 1 1⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup blackberry
- Preheat the oven to 400°F.
- Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
- Zest a lemon, and set aside.
- Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
- Pour milk into the measuring cup to make up a half cup.
- Stir in the zest and vanilla, and then set aside.
- Melt the butter and set aside to cool.
- In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
- To the lemon and milk mixture, add the egg and whisk to combine.
- Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
- Do not overmix- there may well be lumps but that’s alright.
- Spoon batter into muffin tins, filling them halfway.
- Sprinkle a few berries in and then continue to fill the muffin tins to the top.
- Bake in a 400 F oven for 25 minutes until the tops are springy.
- Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.
Join The Conversation
Wonderful texture and flavor--especially enjoyed the muffins tops on these--they were perfect. I made a couple tweaks: substituted oil for the melted butter, and baked at 375-degrees for the same amount of cooking time. They were nicely golden when baked. My blackberries were a good size, so I filled the cups not quite half full, then put two berries in each one and added the rest of the batter to make sure the berries were completely covered. This made six generous sized muffins in an average cupcake size pan. Oh, one of the six I substituted semi sweet chocolate chips for a non-berry eating family member and he loved the chocolate/lemon combination.
These were pretty good. I tripled the recipe and was able to make 24 nicely sized muffins, which I baked for 16 minutes. I think they could have used a few more blackberries. I used small, wild ones tossed with a bit of sugar. If you have large ones, you'll definitely need to chop them up first. Since my blackberries were frozen, I just gently folded them in. Thank you for the recipe!