Ingredients for Lemon Blackberry Muffins
- 1 lemon (zest and juice)
- enough milk to make 1/2 cup of liquid with lemon juice
- 1 teaspoon vanilla extract
- Unsalted Butter
- 1 large egg
- 1/2 cup granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Blackberry
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How to Make Lemon Blackberry Muffins
- Preheat oven to 400°F (200°C). Line a 6-cup muffin tin with paper liners or grease and flour the tin.
- Zest 1 lemon and set aside. Juice the lemon, straining out seeds. Add enough milk to reach 1/2 cup of liquid.
- In a small bowl, whisk together lemon juice, lemon zest, 1 teaspoon vanilla extract, and milk.
- In a separate bowl, melt 1/4 cup (1/2 stick) unsalted butter and let cool slightly.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
- Add 1 large egg to the lemon mixture and whisk to combine.
- Pour the cooled melted butter into the wet ingredients and mix until just combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup halfway with batter.
- Add 1-2 tablespoons of fresh blackberries to each muffin cup.
- Top with remaining batter, filling each cup almost to the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
70g
Fat
28g
Carbs
13g
