I think I’m going muffin crazy! Every other weekend I’ve been making muffins, which I then wrap individually and pull out of the freezer on my way to work for a super quick breakfast. They are so good! I currently have mixed berry muffins, cinnamon-sugar donut muffins and now these – Blackberry Lemon Muffins – stocked in my freezer.

Muffins are a great way to use whatever fruit is currently in season. To make them healthier, I usually substitute whole wheat pastry flour for half of the all-purpose flour, but that’s just a personal preference. It adds a slightly nutty dimension of flavor and makes for a more filling breakfast.

The blackberries in these muffins are so juicy and the lemon just makes the flavor pop in your mouth! The secret ingredient here is a little cornmeal though. Corn pairs naturally with sweets, plus it adds a nice textural contrast against the burst of blackberry. Yum!

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Blackberry Lemon Muffins

Yield: 6 jumbo muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Juicy blackberry muffins bursting with lemon flavor - plus cornmeal as a secret textural ingredient!

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Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Juice of 1 lemon (about 3-4 tablespoons)
• About ¾ cup whole milk (enough to equal 1 cup with the lemon juice)
• 1/2 cup unsalted butter, melted
• Zest of 1 lemon
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups blackberries (fresh or frozen)

Instructions

Preheat oven to 500ºF. Grease 6 jumbo muffin cups. Set aside.

In a large mixing bowl whisk together flour, sugar, cornmeal, baking powder and salt.

Put lemon juice in a measuring cup and add enough milk to equal 1 cup. Beat together with melted butter, lemon zest, eggs and vanilla. Add to dry ingredients and gently stir until just combined. Fold in blackberries.

Distribute batter among muffin cups, they should be nearly full. Place muffins in oven and lower temperature to 400ºF. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from tin and let cool.

Notes

If freezing: let muffins cool completely. Wrap in plastic wrap, place in freezer bag, seal and freeze.

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