Blackberry, Lemon, and Thyme Muffins

Name: Blackberry, Lemon, and Thyme Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 237 milliliters butter milk; 237 milliliters cake flour; 1 large egg yolk; 2 larges eggs; 237 milliliters all-purpose flour; 1 teaspoon chopped fresh thyme; 1 teaspoon kosher salt; 2 Tbsps finely grated lemon zest; 237 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract

You can never have too many morn meal recipes, so give Blackberry, Lemon, and Thyme Muffins a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 356 calories, 6g of protein, and 15g of fat each. A mixture of butter, thyme, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk first 5 ingredients in a medium bowl.

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Whisk

Bowl

Add butter. Using your fingertips, rub in butter until pea-size lumps form.

Ingredients you will need

Butter

Dry Seasoning Rub

Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

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Egg Yolk

Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners.

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Oven

Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes.

Ingredients you will need

All Purpose Flour

Butter

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Hand Mixer

Whisk

Bowl

Add sugar and continue to beat until well incorporated, 2-3 minutes longer.

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Sugar

Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes.

Ingredients you will need

Vanilla

Butter

Egg

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Whisk

Bowl

Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture.

Ingredients you will need

Buttermilk

Lemon Zest

Butter

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Bowl

Add dry ingredients; beat just to blend (do not overmix).

Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.

Ingredients you will need

Blackberries

Berries

All Purpose Flour

Thyme

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Bowl

Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins.

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Oven

Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool.

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Wire Rack