lemon blackberry muffins

I’ve been on a major muffin kick lately! I think muffins are just great… they’re easy to make, portable, and delicious. My girls like them, and I like that there are a million different variations, so we don’t just end up eating the same thing all the time. I’ve never baked with blackberries before, but I was given some recently by my mom, and started dreaming of making muffins. The blackberries were amazing to bake with! Just like strawberries, they turn into little puddles of jam in the middle of the baked goods, which is pretty darned amazing! These muffins are just perfect, with a slight crunch to the top, and a moist, flavorful middle, made extra special by the blackberries and hint of lemon. I’m actually surprised that they turned out as well as they did, because I was missing some of the ingredients from the original recipe (oil, milk, blueberries, etc.) and had to make substitutions, but they turned out awesome! I’m excited to try the original version next time I have fresh blueberries in the house, but these blackberry muffins were quite a hit!

Lemon Blackberry Muffins
adapted from Vanilla & Lace

1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
zest of one lemon
1/3 cup butter
1 egg
1/2 cup plain yogurt
1 teaspoon vanilla
1 cup fresh blackberries

Preheat oven to 400. Grease muffin cups or line with paper liners. Combine flour, sugar, salt, baking powder, and lemon zest in a medium bowl. Melt butter in a 1 cup measuring cup, and let cool. Add the egg, yogurt, and vanilla, and whisk until combined. Mix gently with the flour mixture until mostly combined, then gently fold in blackberries. Bake 20-25 minutes, or until lightly golden brown on top. Cool 10 minutes in pan before removing to cooling rack.