Can you tell I’ve been cooking a lot? I’ve had lots of recipes to share. I guess it’s another benefit of long summer days without an agenda. I’m loving it!
Last week I had lemon blueberry muffins on my mind. I have no idea why, but I had such a craving for that very specific combo. I spent awhile searching through recipes trying to decide exactly how I wanted to make them. Then I headed to the farmer’s market, recipe in hand, where a pint of sweet, plump blackberries caught my eye and changed my mind.
Below is the recipe for what turned out to be Tangy Lemon Blackberry Muffins!
- 2 cups all purpose flour (you can also use a gluten free all purpose baking mix)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Turbinado sugar
- zest of 2 lemons
- 1/2 cup unsalted butter (room temperature)
- 1 cup organic whole milk plain yogurt
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries (2-3 per muffin)
- Turbinado sugar-for sprinkling on muffin tops
Preheat oven to 350 degrees and line 12 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, mix your sugar and lemon zest together using your hands. Add the butter to the sugar and lemon zest mixture and beat with an electric mixer until light and fluffy. Add the yogurt, egg, lemon juice, and vanilla extract and beat until smooth.
Add the dry ingredients and mix until blended. Using an ice cream scoop, fill each muffin cup half way with batter. Add 2-3 blackberries to each cup and top muffins with remaining batter so blackberries are completely covered. Sprinkle extra turbinado sugar on the top of each muffin and bake for 20 minutes.
It was so hard not to eat these straight out of the oven, but I’d highly recommend letting them cool for 5-10 minutes before serving. The blackberry filling will be all melted and jam like and it will also be extremely hot!
These muffins totally satisfied my craving for lemon, berry muffins and I have to confess to eating three in one day (ok, it was one sitting…they were really good). Next time I’m going to try them with blueberries.