Blackberry Muffins
Blackberry Muffins is rated
out of
5 by
5.
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
6
The abundance of fresh ripe berries is one of the pleasures of summer. Each variety in the seasonal trinity—blackberries, blueberries and raspberries—works beautifully in this recipe. Remember to treat fresh berries gently after purchase. If not using them immediately, store them for up to 2 days in the refrigerator. Rinse the berries briefly in a colander before use, then pick over the berries and discard any that are moldy or mushy. Let dry in the colander or on a layer of paper towels.
Ingredients:
For the topping:
- 1⁄3 cup sugar
- 3 Tbs. all-purpose flour
- Grated zest of 1⁄2 lemon
- 2 Tbs. unsalted butter, melted
- 1⁄3 cup pecans, finely chopped
For the muffins:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. ground cinnamon
- Grated zest of 1⁄2 lemon
- 1⁄4 tsp. salt
- 1 egg, beaten
- 5 Tbs. unsalted butter, melted
- 1 cup buttermilk
- 2 cups fresh blackberries or 2 1⁄2 cups frozen
unsweetened blackberries, unthawed - Unsalted butter for serving
Directions:
Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.
Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.
To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.
Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.
Adapted from
Williams-Sonoma Collection Series,
Muffins,
by Beth Hensperger
(Simon & Schuster, 2003).
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Rated 5 out of
5
by
Elsie from
Husband’s favorite!
I’ve made dozens of muffin recipes and this recipe is excellent! Husband loves them....’don’t make any other kind!’. I used frozen blackberries from last summer’s market.
They were huge, 2-3” long so I cut them in half while still frozen. Froze half the batch of muffins, later a quick microwave and a few min in toaster oven, perfect!
Date published: 2020-05-21
Rated 5 out of
5
by
AUBABY from
Best muffins I've ever made!
I made these for Sunday morning breakfast and they were delicious. The topping really makes the muffin. I followed the recipe and had no issues. They made up quick and baked beautifully.
Date published: 2014-03-02
Rated 5 out of
5
by
guysrose from
Outstanding Recipe!!!
I used fresh picked wild blackberries that grow in our mountains here in WV, and these muffins are wonderful! The only change I made was to use light brown sugar in the topping. This is definitely a keeper. Thanks for the wonderful recipe.
Date published: 2012-06-23
Rated 4 out of
5
by
Cupcake808 from
Good recipe
The blackberries I used were quite soft so I patted them dry, put them on a baking sheet, and threw them in the freezer right before starting on the topping. When it was time to add them into the batter, they were just firm enough not to break and bleed all over the batter.
Overall, a very good recipe that was easy to make; very moist muffins . I agree with the other reviewer about using brown sugar for the topping - not so much for the browning, but more for the taste. The brown sugar topping may not be as crisp right out of the oven, but the next day the topping will have softened regardless of using white or brown sugar. Perhaps a mix of brown and white sugar would work best. I did use the broiler for a few minutes to crisp up the topping a bit.
The muffins were a bit sweet with the topping so cutting back on the sugar, as others suggested, would not be a bad idea. The muffins would also be very good without the topping.
Date published: 2012-06-14
Rated 5 out of
5
by
Mjpino from
Delicious Muffins!
My husband asked me to bake something for a bake sale he was having at work. I had a pint of blackberries that weren't very sweet and came across this recipe, so I thought I could use them to make muffins. I used my jumbo muffin tin (better for a bake sale) and they were amazing! They sold for $5 a piece and my husband said they were gone as soon as he put them down. I can't wait to make them again.
Date published: 2012-04-29