Description
These moist lemon blackberry muffins are an easy summer treat bursting with fresh citrus and tart, juicy blackberries beneath a crunchy sugar topping.
Ingredients
- 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
- Combine the flour 3 cups), sugar, baking powder, baking soda, and salt to a medium or large bowl, and whisk together until they are thoroughly combined.
- Add the eggs to a separate large bowl and beat with a whisk until pale yellow. Pour in the vegetable oil, melted butter, lemon juice, buttermilk, sour cream, and lemon zest.
- Combined the blackberries with ¼ cup flour and coat the berries.
- Fold about ⅓ of the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula. Continue adding the dry ingredients until it is all incorporated, add the blackberries (discarding any leftover flour) and mix just until combined, try not to overmix. The batter will be thick and wet.
- Cover the batter with plastic wrap, and let it rest at room temperature for 20-30 minutes. While the batter is resting, preheat the oven to 425°F.
- Line 2 (12-cup) muffin tins with 6 liners in one and 4 liners in the other, one in every other cup. Use a large cookie scoop, add 2 scoops of batter to each liner (6 tablespoons of batter each). Sprinkle the tops with plenty of sanding sugar.
- Bake the muffins on the middle rack of the oven for 6 minutes at 425°F. Then, without opening the oven, lower the temperature to 350°F, and bake for another 12-17 minutes or until the muffins are tall and a toothpick inserted in the middle of the center muffins comes out clean.
- Let the muffins rest in the pan for 10-15 minutes, then transfer to a cooling rack and let them cool to room temperature. If you find they are sticking to the pan, gently run a knife around the bottom of the pan. Store in an airtight container on the counter for up to 3 days.
Notes
- How to fill the pan: For consistency, either use a large (3tbsp size) cookie scoop or I suggest measuring out ¼ cup of batter in 12 liners and then 2 tbsp for each muffin.
- Fill every other liner: To allow the muffins enough room to expand, only fill 6 cavities on the muffin pan, leaving an empty space in between (refer to the photos in the blog post)
Storage
- At room temperature. Let the blackberry muffins cool completely before you store them airtight. Line the container with a paper towel to further absorb any excess moisture, and enjoy these muffins within 2-3 days for best freshness.
- Freeze. Freeze the lemon blackberry muffins in a freezer bag or container in a single layer. Keep them frozen for up to 2 months, and thaw the muffins at room temperature before serving.
Nutrition
- Serving Size: 1 Muffin
- Calories: 304
- Sugar: 19.3 g
- Sodium: 190.9 mg
- Fat: 10.3 g
- Carbohydrates: 48.3 g
- Fiber: 2.6 g
- Protein: 6.1 g
- Cholesterol: 43.1 mg