Description
These Lemon Blackberry Muffins offer a delightful combination of tangy lemon and sweet blackberries in every bite. Simple to prepare, they are ideal for breakfast or as a treat for any occasion. Enjoy the perfect blend of flavors with each moist and fluffy muffin!
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 cup (190g) granulated sugar
- 3 teaspoons (10g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (4g) salt
- 2 large eggs (100g), at room temperature
- ¼ cup (59ml) vegetable oil
- 3 tablespoons (42g) unsalted butter, melted and cooled
- 1 cup (236ml) buttermilk, at room temperature
- ⅓ cup (64g) sour cream, at room temperature
- 2 tablespoons (10g) fresh lemon zest (about 3 large lemons)
- 3 tablespoons (44ml) lemon juice
- 12 ounces fresh blackberries, rinsed and slightly dried
- ¼ cup all-purpose flour
- sanding sugar
Instructions
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, whisk the eggs until they are pale yellow. Stir in the vegetable oil, melted butter, lemon juice, buttermilk, sour cream, and lemon zest until mixed well.
- Coat the blackberries with ¼ cup of flour to prevent them from sinking in the batter.
- Gently fold in a third of the dry ingredients to the wet mixture using a wooden spoon or spatula. Continue adding the remaining dry ingredients until fully incorporated. Carefully mix in the blackberries without overmixing the batter.
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 20-30 minutes. Preheat the oven to 425°F during this time.
- Line two 12-cup muffin tins with muffin liners. Use a large cookie scoop to fill each liner with 6 tablespoons of batter. Generously sprinkle sanding sugar on top.
- Bake in the middle rack at 425°F for 6 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 12-17 minutes, or until a toothpick comes out clean.
- Allow the muffins to rest in the pan for 10-15 minutes before transferring them to a cooling rack. Store in an airtight container at room temperature for up to 3 days.
Notes
Ensure ingredients like buttermilk and eggs are at room temperature for best results.
The muffins can be stored in an airtight container for freshness up to 3 days.
Experiment with different berries for a unique flavor twist!
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg