Blackberry Lemon Muffins
Juicy blackberry muffins bursting with lemon flavor - plus cornmeal as a secret textural ingredient!
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.
Notes
If freezing: let muffins cool completely. Wrap in plastic wrap, place in freezer bag, seal and freeze.
Nutrition
Calories: 517kcalCarbohydrates: 80gProtein: 9gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 372mgPotassium: 248mgFiber: 5gSugar: 38gVitamin A: 708IUVitamin C: 20mgCalcium: 155mgIron: 3mg
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