Blackberry Muffins

These blackberry muffins are a perfect balance of sweet and tart, with a tender crumb that's moist yet fluffy.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 247

Preheat oven to 375F and line a regular-size muffin pan with paper liners. Set aside.
In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt
Using an electric handheld mixer or stand mixer with paddle attachment, cream the butter and sugar together in a large bowl for about 2 minutes until light and fluffy.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Add the eggs, lemon zest, and vanilla extract and mix until well combined.
2 large eggs, zest of 1 lemon, 1 tsp vanilla extract
With the mixer on low, add half of the flour mixture, followed by the buttermilk, then the remaining flour mixture. Mix until just combined after each addition.
1/2 cup (125ml) buttermilk
Gently fold in the blackberries using a rubber spatula. Evenly spoon the batter into the paper liners and top each muffin with sparkling sugar.
2 & 1/2 cups (2-6oz pints) blackberries
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Leftovers can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.