Blackberries were on sale for $0.99 cents per package, and I couldn't resist buying a few! These delicate berries are normally $3.00 or more each, so even though I didn't have a plan for them, I knew I would figure out a way to enjoy their deliciousness.
I found a couple blackberry muffin recipes and I decided to go with the citrus version on the Two Peas and Their Pod blog. I made a few alterations--namely swapping lemon in for the lime--and these turned out amazingly tasty. They have an irresistible sweetness, with the tang of the berries, the lemon, and the buttermilk keeping things interesting. YUM!
Blackberry Lemon Muffins
recipe adapted from twopeasandtheirpod.com
Makes 9 muffins
1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup sugar
Zest of 2 lemons
1/4 cup canola oil
1 large egg
1/3 cup buttermilk*
1 Tbsp fresh lemon juice
1 tsp vanilla extract
1 cup blackberries
*buttermilk substitute=just under 1/3 cup milk plus 1-1/2 tsp lemon juice. Stir and let sit 5 minutes. Stir again before incorporating.
Preheat oven to 400 degrees. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, salt, and baking powder.
In a small bowl, add the sugar and lemon zest. Use a fork to toss sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together.
In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lemon juice, and vanilla extract together.
Pour the wet ingredients over the flour mixture. Slowly stir together, the batter will be thick. Don’t over mix. Gently fold in the blackberries.
Fill 9 muffin cups with the batter.
Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
*Note-you can use frozen berries, but try to use fresh blackberries. They make these muffins extra special. This recipe only makes 9 muffins, feel free to double it.