by Melissa H
I know that I said I was going to make another pie, but my kids were begging for muffins, so we dove into the muffin world to find a great blackberry muffin recipe. We were very pleased to find these Blackberry Lemon Muffins from The Baker Upstairs. They were a hit with everyone, even the baby!
With store bought blackberries, you should cut the blackberries in half or in three. With freshly picked blackberries – like ours were – I preferred to slightly squish the blackberries when mixing them in because they are much softer. This changes the color of the batter to a purple tinge, but in my opinion, enhances the flavor. I recommend using liners with foil to avoid sticking.
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
zest of one lemon
1/3 cup butter
1/2 cup plain yogurt
1 teaspoon vanilla
1 cup fresh blackberries
Preheat oven to 400oF. Grease muffin cups or line with paper liners. Combine flour, sugar, salt, baking powder, and lemon zest in a medium bowl. Melt butter in a 1 cup measuring cup, and let cool. Add the egg, yogurt, and vanilla, and whisk until combined. Mix gently with the flour mixture until mostly combined, then gently fold in blackberries. Bake 20-25 minutes, or until lightly golden brown on top. Cool 10 minutes in pan before removing to cooling rack.
What have you been making this week? With school starting in a few weeks, I’ll be making lots of muffins for my boys’ lunches.