BLACKBERRY, LEMON, AND THYME MUFFINS
Provided by Elizabeth Belkind
Categories Breakfast Brunch Bake Easter Mother's Day Blackberry Lemon Thyme Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 large or 16 standard
Number Of Ingredients 25
Steps:
- For crumble:
- Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
- For muffins:
- Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
- Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
- Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.
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Janely Bryant
[email protected]Overall, I highly recommend these blackberry lemon thyme muffins. They're delicious, easy to make, and perfect for any occasion.
Odom Emmanuel
[email protected]These muffins freeze well. I often make a double batch and freeze half of them for later.
Irfan Hashmi
[email protected]The muffins are even better the next day. I like to warm them up in the microwave for a few seconds before eating.
Md Shahinur
[email protected]I've made these muffins with both fresh and frozen blackberries, and they turn out great either way.
Sabiha Amir
[email protected]These muffins are a perfect balance of sweet and tart. The lemon and thyme really complement each other.
Emtiyez Nur
[email protected]I love the pop of color that the blackberries add to these muffins. They're so visually appealing!
Ndumiso Majola
[email protected]These muffins are a great way to use up leftover blackberries. They're also perfect for a quick and easy breakfast or snack.
Fatima Samadi
[email protected]I found the muffins to be a bit too sweet for my taste. I'll try reducing the amount of sugar next time.
Lwebuga Fred
[email protected]Not a fan of the thyme in this recipe. I'll omit it next time.
Jamshid Siddiqi
[email protected]These muffins are so moist and delicious! The blackberries add a nice sweetness, while the lemon and thyme give them a refreshing flavor.
Aphiwe Mdunge
[email protected]I added a bit of extra lemon zest and thyme to the batter, and the muffins came out even more flavorful. Highly recommend!
Syed Junaid Ali Shah
[email protected]Followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy with a burst of tangy lemon flavor. Will definitely be making these again!
Vinton Mitchell
[email protected]I've made these muffins several times now and they're always a hit! My friends and family love them.
Aisha Alsaleh
[email protected]These muffins were a delightful surprise! The combination of blackberries, lemon, and thyme is unique and incredibly flavorful. The muffins were moist and fluffy, with a perfect balance of sweetness and tartness.