Get the Recipe:
Blackberry Muffins
These blackberry muffins are soft, flavorful, and easy to make. With chopped blackberries, a touch of lemon, and a crunchy sugar topping, they’re perfect for a sweet breakfast or anytime treat.
Ingredients
- 2 1/4 cups (270 g) all-purpose flour, plus about a teaspoon for coating the berries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch salt
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3/4 to 1 cup blackberries, chopped into halves or quarters depending on size (lightly pat dry if extra juicy)
- coarse sugar, optional for topping the muffins
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Instructions
- Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners.
- Whisk together the remaining flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- In a large bowl, lightly beat the eggs. Stir in the buttermilk, cooled butter, both sugars, vanilla, and lemon zest, and mix until combined.
- Add the flour mixture in 2 or 3 portions. Mix until there are still a few streaks of flour remaining.
- Toss the blackberries in about a teaspoon of flour. Gently fold them into the batter, mixing just until combined.
- Divide the batter among the muffin cups, using about 1/4 cup of batter per cup. This should fill each cup almost to the top (about 3/4 full).
- Sprinkle the tops of the muffins with coarse sugar, if using.
- Bake for 14-16 minutes, or until the tops are golden and a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
Notes
- Store in an airtight container at room temperature up to 2 days.
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