Blackberry Lemon Muffins
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!
Blackberry Lemon Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ⅓ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Juice of 1 lemon about 3-4 tablespoons
- ¾ cup whole milk use just enough to equal 1 cup with the lemon juice
- ½ 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.
Ooo love the use of blackberries!