Blackberry Muffin
intro
Fluffy, golden-crowned muffins packed with juicy fresh summer blackberries, boasting a tender crumb and bright fruity flavor perfect for casual outings.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 200°C (400°F) with an oven rack positioned in the middle position. Line a 12-cup standard muffin tin with paper baking liners, or lightly grease each cup with nonstick spray or melted butter to prevent muffins from sticking.
Whisk dry ingredients
In a large glass mixing bowl, combine 240g (2 cups) all-purpose flour, 100g (1/2 cup) granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Whisk vigorously for 30 seconds to evenly distribute the leavening and salt throughout the flour.
Mix wet ingredients
In a separate medium ceramic bowl, whisk together 2 room-temperature large eggs, 180ml (3/4 cup) whole milk, 85g (6 tablespoons) cooled melted unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon zest until completely smooth, about 1 minute of steady whisking.
Fold batter and berries
Pour the wet ingredient mixture into the bowl of dry ingredients, and fold gently with a silicone spatula only until no dry flour streaks remain—do not overmix, as small lumps in the batter are fine. Toss 150g of the fresh blackberries with 1 teaspoon of reserved flour from the measured amount, then fold them into the batter in 3 quick turns, taking care not to crush the berries.
Portion batter and top
Scoop the batter evenly into the prepared muffin tin, filling each paper liner 2/3 full (about 1/4 cup of batter per cup). Press the remaining 30g of whole blackberries into the top of each portioned muffin, then sprinkle 1 tablespoon of coarse turbinado sugar evenly over all muffin tops to create a crisp, sweet crust.
Bake muffins thoroughly
Place the tin in the preheated 200°C (400°F) oven and bake for 5 minutes, then lower the oven temperature to 180°C (350°F) without opening the oven door, and bake for an additional 13-15 minutes. Muffins are done when a wooden toothpick inserted into the center comes out with 1-2 moist crumbs attached, not raw wet batter.
Cool before serving
Remove the muffin tin from the oven and let the muffins rest in the tin for 5 minutes, then transfer them to a wire cooling rack to cool for 10 additional minutes before serving. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
2.Tossing blackberries in a light coating of flour before adding them to the batter prevents the heavy fruit from sinking to the bottom of the muffin cups while baking.
3.Avoid opening the oven door for the first 10 minutes of baking: the initial high oven heat creates the signature tall, domed muffin top, and sudden temperature drops can cause muffins to collapse.
OMG these are SO good! I made them for my kid’s soccer team potluck last weekend and every single last one was gone before the halftime whistle even blew. I was worried the fresh blackberries would make them soggy but they stayed perfectly moist for 3 whole days when I stored them in an airtight container — total game changer for quick weekday breakfast meal prep! I tossed in a little lemon zest to the batter like I do with all my berry bakes and it paired so nicely with the sweet-tart blackberries. 10/10 will be making these every other week from now on!
Super easy recipe to follow, even for someone who burns toast half the time lmao. Mine came out a tiny bit drier than I was hoping for though — I think I left them in the oven a couple minutes too long because my ancient oven runs so hot. The flavor is unreal though, I used wild blackberries I picked on a hike outside Seattle last weekend and that tart, earthy flavor was perfect. Would definitely make again, just gonna set a timer for 18 minutes next time instead of guessing.
Made these for Sunday brunch with my roommates up in Brooklyn and we all devoured them! I love that prep only took 15 minutes, I didn’t have to wake up at the crack of dawn to have fresh warm muffins ready when everyone rolled out of bed. The texture is so fluffy and moist, none of that dry, crumbly muffin garbage you get at the corner bodega bakery. I sprinkled a little coarse turbinado sugar on top before baking for that extra little crunch and *chef’s kiss*.
Was looking for a simple blackberry muffin recipe to use up the u-pick blackberries I grabbed at the farmers market on Saturday and this did NOT disappoint. So moist, not cloyingly sweet, the perfect balance of juicy bursty berries and tender, soft muffin. My super picky 7 year old asked for seconds before he even finished his first one, that’s the highest possible praise in my book. Will be saving this recipe to my permanent rotation!