I’ve been in a cozy kind of mood lately. Because the weather has been cooler, I have been taking little breaks here and there throughout the day to relax and gather my thoughts. Whether it’s snuggling up with my favorite blanket in the living room during my children’s nap time, or sipping a hot cup of coffee for an afternoon snack, I’ve really been enjoying these little moments:) It might be that I need these little quiet times because all 4 children are home during the summer, but whatever the reason, I feel like an am refreshed physically and mentally after a few minutes of little down time.
Because it’s still Summer, my house is full of fresh fruit- especially berries! While walking around our property the other day, I came across some wild blackberries. I can’t tell you how excited I was! (I know, I know…it’s the little things) I picked as much as I could that night before it got dark. A few days went by and I thought I would check the area again. This time I brought a pail with me. I picked enough berries to make these muffins, and boy were they good!
These Blackberry & Lemon Muffins are so easy and sooo yummy! The simple batter is mixed with buttermilk, a splash of fresh lemon juice, lemon zest and of course freshly picked, plump and juicy blackberries to give you a moist, melt in your mouth muffin, bursting with sweet berry flavor. I sprinkled these with raw sugar just before putting them in the oven, which added a wonderful little crunch to the buttery tops of this breakfast treat.
If you’ve got fresh blackberries from the store, or your backyard, bake a dozen of these delicious muffins for your family and friends before the Summer is over!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups of all purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup buttermilk
- juice from 1/2 a lemon
- zest from 1 lemon
- 1 pint (2 cups) of fresh blackberries
- 1 Tbsp. raw sugar
Instructions
- Preheat your oven to 350 degrees.
- Line your muffin pan with muffin liners.
- In your Kitchen Aid Mixer, cream the butter and sugar until light and fluffy.
- Sift the dry ingredients together in a small mixing bowl.
- Alternate adding the dry ingredients with the 1/2 cup of buttermilk and mix until a you have a nice batter. Add the lemon juice and mix.
- Add the fresh blackberries and lemon zest and fold into the batter with a wooden spoon.
- When incorporated, spoon the batter (I like to use an ice cream scoop) into the muffin liners and sprinkle the tops with raw sugar.
- Bake for 23-30 minutes or until the muffins are light golden brown on top.
- Remove from the oven and let sit 5 minutes before removing to a rack to cool.
- Serve warm or room temperature.
- Makes 12 muffins.
- *To freeze: Cool muffins completely and then store in a plastic freezer bag or freezer friendly container and place in the freezer.
*Linking up at:
Love blackberries! These oversized muffins look like they taste amazing! Think I’m going to need to try these. Thanks for sharing!
Nicole recently posted…Snickers Cookies
Thank you so much Nicole! Enjoy!
Mmmm. I love blackberries. Right now I’m dreaming about eating these muffins while relaxing with a cup of coffee. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Thanks Cynthia!
Forgot to mention…pinned!
We are berry eaters…….” big time” berry eaters in my household.
We just can’t enough of them.
Strawberries, raspberries, blueberries….any berry is welcomed here. 🙂
Love them in pies, pancakes, cookies, cereal, cakes, yogurt, loaf breads and muffins.
This muffin recipe looks easy enough for me and your pictures of the muffins look wonderful! I will be baking this weekend.
Thanks!