Blackberry and Lemon Muffins

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The other day when I was shopping for grocery, the blackberries were on sale. Thus far, I have baked with raspberries, strawberries and blueberries but none with blackberries and decided to buy one (small) box.

So what can you bake with them? I could mostly think of using them as decorations on cakes or cheesecakes but then decided on doing something simple like muffins. This recipe is adapted from Simply Recipes and I thought the muffins lack something crunchy and topped each up with a pecan nut. 🙂

I’m not sure if I like these muffins but here you are. Hope your Monday has been great.

Blackberry and Lemon Muffins
[Yields about 18 muffins]

Ingredients
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter
1 tsp vanilla extract
1 1/2 cups chopped fresh blackberries

Directions

Preheat oven to 200 degrees celsius. Prepare 2 muffin tins with 18 liners.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside

In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.

Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.

Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.

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