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Lemon Blackberry Muffins

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Ingredients

Adjust Servings:
1 lemon, juice and zest of
1/2 cup milk (almost)
1/2 teaspoon vanilla
1/4 cup unsalted butter, melted
1 large egg
1/2 cup sugar
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Nutritional information

268.1
Calories
86 g
Calories From Fat
9.6 g
Total Fat
5.6 g
Saturated Fat
54.2 mg
Cholesterol
346.7 mg
Sodium
41.3 g
Carbs
1.7 g
Dietary Fiber
17.6 g
Sugars
4.9 g
Protein
106 g
Serving Size

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Lemon Blackberry Muffins

Features:
    Cuisine:

    I made the jumbo muffin size with this recipe. Didn't add white sugar but only brown sugar. Used whole wheat flour instead of all purpose. Instead of blackberries, used marrionberries. Finally, I put turbinado sugar on the tops before baking. These turned out super great!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Lemon Blackberry Muffins,I love lemon anything and these muffins are delicious. The blackberries in the center turn to a jamish layer and a perfect addition. Hope you like them. use my large muffin tin pan that holds 6 for this recipe.,I made the jumbo muffin size with this recipe. Didn’t add white sugar but only brown sugar. Used whole wheat flour instead of all purpose. Instead of blackberries, used marrionberries. Finally, I put turbinado sugar on the tops before baking. These turned out super great!,Wonderful texture and flavor–especially enjoyed the muffins tops on these–they were perfect. I made a couple tweaks: substituted oil for the melted butter, and baked at 375-degrees for the same amount of cooking time. They were nicely golden when baked. My blackberries were a good size, so I filled the cups not quite half full, then put two berries in each one and added the rest of the batter to make sure the berries were completely covered. This made six generous sized muffins in an average cupcake size pan. Oh, one of the six I substituted semi sweet chocolate chips for a non-berry eating family member and he loved the chocolate/lemon combination.


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    Steps

    1
    Done

    Preheat the Oven to 400f.

    2
    Done

    Spray or Butter a Muffin Tin (insides and Tops to Prevent the Muffins from Sticking With the Puff Up) and Set Aside.

    3
    Done

    Zest a Lemon, and Set Aside.

    4
    Done

    Squeeze the Juice of the Lemon Into a Measuring Cup Over a Sieve to Catch the Seeds and Pips.

    5
    Done

    Pour Milk Into the Measuring Cup to Make Up a Half Cup.

    6
    Done

    Stir in the Zest and Vanilla, and Then Set Aside.

    7
    Done

    Melt the Butter and Set Aside to Cool.

    8
    Done

    in a Large Bowl, Measure Out the Flour, Baking Powder, Baking Soda, Salt and Sugar. Mix Well.

    9
    Done

    to the Lemon and Milk Mixture, Add the Egg and Whisk to Combine.

    10
    Done

    Next, Add the Cooled Butter and Mix Well. Add This to the Dry Ingredients and Mix Just to Combine.

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

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