I was thinking of maybe having a "muffin Monday" segment on my blog, but (whoops!) it's
Who couldn't resist making blackberry muffins when presented with these beautiful berries?
2 cups all purpose flour
3/4 cup granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blackberries
1 egg, slightly beaten
1 (6 oz) container lemon Greek yogurt
1/2 cup buttermilk
2 teaspoons freshly grated lemon peel
1/2 cup unsalted butter, melted
1 teaspoon lemon extract
Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.
In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt; fold in the blackberries and set aside.
Combine the egg, yogurt, buttermilk, lemon peel in a microwave safe bowl or measuring cup. Microwave for 20-30 seconds, until just warmed to room temperature. Stir in the melted butter.
Add the liquid mixture to the dry and gently mix together until just blended, being careful not to over mix. Spoon the batter into the muffin cups and sprinkle the remaining sugar over the tops.
Bake muffins for 18-20 minutes, or until the tops spring back when lightly touched. Cool for 10 minutes before serving.
A cookie scoop makes it easy to distribute the batter.
If you prefer even more of a lemon flavor, omit the sugar topping and glaze the warm muffins with a mixture of powdered sugar and lemon juice.
You might see a pattern with my muffins...the addition of Greek yogurt and buttermilk. I like to use the flavored yogurts to compliment the flavor of the muffin, but you could sub plain. The buttermilk simply gives the muffins a great texture.
Blackberry-Lemon might just be my favorite combination so far, but don't think I'm finished with the whole muffin theme....there are a whole bunch of flavors whirling through my brain. I'm even thinking of some savory versions. What kinds of muffins do you like?