Blackberry Lemon Muffins
What happens when there is an overwhelming amount of berries in the fridge and they are all halfway bad? Make muffins! Some how my family has a knack for stacking up berries in our fridge that do not get eaten which results in lots of muffin making. Don’t believe me? Here is some picture proof.
The Muffins
These muffins have a subtle flavor that isn’t too overpowering. Blackberries aren’t a super flavorful berry so the lemon does a good job of bringing out the blackberry flavor while adding some of its own sweetness to the mix.
When preparing the berries ensure the berries are not too large. Some blackberries are double the size of others. If the berries are too large cut them in half. Some of the berries my sister and I used were too big and nearly filled the entire muffin!
When it comes to the wet ingrediants I have made it a habit to put sour cream or yogurt in all of my muffin recipes. These ingrediants make the muffins more moist and, in my opinion, better ;). Its always fun to mess around with different ingrediants to see which ones work best.
After adding the dry ingredients be sure not to over mix the batter. Over mixing muffin batter can lead to a more cake like texture versus the bread like texture of muffins. Leave the mixture lumpy but mixed enough to eliminate any flour clumps.
Filling the muffin tins to the top will give the muffins the classic ‘muffin top’ look. They are big muffins so if smaller muffins are more speed than feel free to fill the muffins about 3/4ths full instead of to the top.
The Streusel
The streusel adds a nice crunch on top of the muffins. Be sure to mix the flour and brown sugar together before adding the melted butter. When I made it I tried to save a dish and added them to the melted butter before mixing. Which led to trouble mixing all the ingredients together. I ended up adding extra brown sugar to get the consistency I was looking for.
I didn’t put glaze on these muffins which led to disappointed siblings so the next time I make these I am definitly going to add some glaze. The glaze will also assist in bringing out the lemon flavor!
At last, ENJOY!
Blackberry Lemon Muffin
Ingredients
- 9 oz Blackberries, rinsed (If large cut in half)
- 2 1/2 cup Flour
- 1 cup Granulated sugar
- 4 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Butter (melted)
- 1 tsp Pure vanilla extract
- 1 cup Milk
- 1/4 cup Sour cream
- 3 tbsp Lemon juice (fresh squeezed)
- Zest from 1 lemon
For the Streusel
- 4 tbsp Butter (melted)
- 6 tbsp Flour
- 5 tbsp Brown sugar
For the Glaze (optional)
- 1 1/2 cup Powdered sugar
- 2 tbsp Lemon juice
- 1 tbsp Milk
Instructions
- Wash and rinse blackberries under water. If the blackberries are large, cut them in half. Set aside.
- Preheat oven to 425 degrees.
- In a medium sized bowl, sift together flour. Measure 1/4 cup of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour.
- Take your remaining flour and add sugar, baking powder and salt. Set aside.
- In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together.
- Next add vanilla extract, milk, and sour cream. Whisk until smooth. Add fresh squeezed lemon juice and zest.
- Slowly pour wet ingrediants into the dry ingrediants and use a wooden spoon to mix until just combined. Your batter will be thick, but be careful not to over mix.
- Fold in blackberries last.
- To prepare streusel topping, combine flour and brown sugar. Add melted butter. Use a fork to cut the butter into the dry ingrediants until there are no large chunks.
- Grease your muffin pan.
- Fill your muffin tin all the way to the top with batter, Add 1 tablspoon of streusel to the top of each muffin.
- Bake for 5 minutes at 425 degrees, than reduce heat to 350 degrees and bake for another 16-20 minutes. Baking times will vary by oven but try not to open the oven before it has cooked for 15 minutes.
- Check muffins by inserting a toothpick into the center of a muffin. If your toothpick comes out clean, your muffin is done.
- Allow muffins to cool completely in the pan.
- Waiting for your muffins to cool is the perfect time to clean up the kitchen!
For the Glaze (optional)
- Combine powdered sugar with lemon juice and milk. Whick until smooth. Add additional powdered sugar to thicken or additional milk to make thinner.
- Drizzle glaze over cooled muffins.
- ENJOY!