These muffins taste reaaally good, and what’s amazing about them is the center that is slightly dry, contrasting with the bursting, juicy blackberries. This actually prevents super soggy muffins. You don’t want that.
You can always substitute the blackberries with blueberries, raspberries, or strawberries. Remember to treat soft berries very gently because they will break and bleed in the batter. If the berries that you bought are too soft, follow this technique: Wash the berries, pat them dry, then place them on a baking sheet in the freezer for ≈ 15 minutes. This will firm up the berries before mixing them in the batter.
Ingredients: (Recipe from William Sonoma) – Makes 16 muffins.
2 cups all-purpose flour, sifted
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 room temperature, beaten
5 Tbs.(70 grams) unsalted butter, melted
1 cup buttermilk (check substitute)
2 cups fresh blackberries or 2 1⁄2 cups frozen unsweetened blackberries, unthawed
1. Preheat oven to 375 °F (190 °C)
2. Grease 12 standard muffin cups with butter, or line with paper liners.
3. In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt.
4. Make a well in the center and add the egg, melted butter, and buttermilk.
5. Stir just until evenly moistened. The batter will be slightly lumpy.
6. 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.
7. Fill the prepared muffin cups with the batter, filling each to the rim of the cup.
8. 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).
9. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature.