Blackberry Muffins

Updated: Mar 27, 2019


If you're anything like me, you must love a muffin with your morning coffee. Though I don't have much of a sweet tooth so ideally the muffins are just sweet enough and loaded with fruit. Oh, just exactly like these Blackberry ones. So delicious and tempting that you might wake up a little earlier to start your day.


Ingredients for Blackberry Muffins:


2 cups flour

2 cups blackberries

1 cup buttermilk

2 eggs

3/4 cup + 1-2 teaspoons granulated sugar

5 tablespoons unsalted butter, melted and cooled

2 teaspoons lemon zest

2 teaspoons baking powder

1/2 teaspoon sea salt


You will also need a 1-cup cupcake pan and paper liners.


Time-Saving Tip: Sometimes if I plan on having muffins in the morning I pre-measure all of my dry ingredients in a bowl the night before so I don't have to work so hard in the morning. If you must, you can make the muffins the day before and reheat them in the morning.


Let's see what we need.


We're ready to bake.


Preheat the oven to 375-degrees. In a large bowl combine the flour, 3/4 cup sugar, salt, baking powder, and lemon peel. In a smaller bowl, mix together the buttermilk, melted butter, and eggs. Pour buttermilk mixture into flour mixture and stir just until combined. Fold in the blackberries.


Spoon the muffin batter into a paper-lined muffin tin. Try your best to fill each cup equally. Sprinkle with a total of 1-2 teaspoons of granulated sugar. The muffins should take about 18-22 minutes to bake. Depending on how cold the fruit was when added to the batter. Start testing for doneness at 15 minutes by sticking a toothpick in the middle of a muffin. If it comes out clean it is done. If not done, bake a little longer until toothpick comes out clean. Do not overbake or they will be dry.


They're ready! I couldn't wait and immediately dug into one. These muffins are heavenly. They are not too sweet and full of flavor...they're pretty perfect.


Enjoy!

2018 Cranberry Walk