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