Wednesday, June 13, 2012

Blackberry-Lemon Muffins


Blackberry-Lemon Muffins

I was thinking of maybe having a "muffin Monday" segment on my blog, but (whoops!) it's Tuesday Wednesday. Does it count that I made them on Sunday? Really, who cares? These are terrific any day of the week and, since it is now just my husband and me at home, I like to bake up a batch to put in the freezer. While they are at their best warm from the oven, it's nice to be able to pull one out in the morning before work.


Who couldn't resist making blackberry muffins when presented with these beautiful berries?

Blackberry-Lemon Muffins

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?

13 comments:

  1. Yummm I have some fresh frozen wild blackberries I picked last month!! Just might have to make these!!

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    1. Oh, these are good, Laurie...I just had one for dessert!

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  2. Cathy, I'm gaining weight just looking at these photos! You are such an amazing cook and I am in awe of your culinary skills. Just look at those muffins.....complete perfection. You should have your own cooking show.


    You're empty-nesters now, too? Though I miss our sons, it is nice to have alone time, too, isn't it? (And so many less dishes and laundry.)

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    1. Karen, I manage to produce enough dishes on my own, LOL! Really these muffins are much better than the kind you buy. For one thing, they are small enough that you wouldn't need to feel guilty eating just one.

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  3. I love muffins that have a berry and lemon combination! They are so delicious!

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  4. Yum! These muffins sound delicious dotted with those beautiful blackberries!! I love a good muffin especially in the morning and being able to pull one out of the freezer for a quick delicious start to the day is always ideal!

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  5. Any day is a good day for muffins. Congratulations on making the foodbuzz Top 9!

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  6. Yummy! I cannot say no to a yummy homemade muffin.

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  7. Cathy, these are beautiful! I am sure they are even more delicious than they look too! I have been drooling over all the muffin pics you have been posting :)!

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  8. those look incredible! love the flavor combo!

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  9. That seems like such a great combination. I love both!!

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  10. Delicious! Thanks for sharing the recipe. I substituted sour cream for the buttermilk (because that's what I had on hand). They were REALLY good!

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