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Blackberry Lemon Muffins

Blackberry Lemon Muffins | Kitchen Gidget

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.

Sugared Blackberries | Kitchen Gidget

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 | Kitchen Gidget

Blackberry Lemon Muffins

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!

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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    Rae

    Thursday 30th of July 2015

    Ooo love the use of blackberries!