Active time: 15 min. Total time: 1 hour
Yield: Makes 1 dozen muffins
These Blackberry Muffins have a nice light crumb and a perfect crunchy sugary topping. Buttermilk gives the muffins a tender, yet light, consistency and teams up with acidic lemon zest to counteract the sweetness from the berries’ natural sugar. We like them cut in half and lightly toasted with some cream cheese on top, either as a sweet breakfast or afternoon treat.
- 2 cups (about 8 1/2 oz.) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup (4 oz.) unsalted butter, softened
- 1cup, plus 2 Tbsp. granulated sugar, divided
- 2large eggs
- 1/2 cup whole buttermilk
- 1 1/2 teaspoons grated lemon zest (from 1 lemon)
- 2 cups fresh blackberries, cut in half
- Cooking spray
How to Make It
Preheat oven to 375°F. Stir together flour, baking powder, and salt in a bowl; set aside. Beat butter and 1 cup of the sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, 2 to 3 minutes. Reduce mixer speed to low; beat in eggs, buttermilk, and lemon zest until combined, about 30 seconds. Add flour mixture, beating until combined. Fold in blackberries.
Spoon mixture into a 12-cup muffin tray coated with cooking spray, filling each cup about two-thirds full. Sprinkle evenly with remaining 2 tablespoons sugar. Bake in preheated oven until a wooden pick inserted in centers of muffins comes out clean, 20 to 25 minutes, rotating tray 180 degrees halfway through bake time. Let cool in tray 5 minutes. Transfer to a wire rack, and let cool completely, about 20 minutes.
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