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Blackberry, Lemon, and Thyme Muffins

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Introduction

Discover the delightful combination of tangy blackberries, refreshing lemon zest, and aromatic thyme in our Blackberry, Lemon, and Thyme Muffins. This recipe promises to deliver not just taste but also convenience with minimal prep time.

Tips for this Recipe

  • For best results, chill the butter before adding it to ensure even distribution in the batter.
  • Use fresh thyme and blackberries for maximum flavor; if using frozen berries, make sure they’re well drained.
  • Preheat your oven thermometer and muffin trays to guarantee proper baking temperatures are maintained throughout the cooking process.

Why You Will Love This Recipe

The unique blend of blackberries, lemon, and thyme creates a harmonious flavor profile that’s both invigorating and comforting. These muffins are perfect for brunches or as an indulgent treat any time of day.

Ingredients

1 cup cake flour, 1/4 cup sugar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt.
… (full list of ingredients continues as provided)

Adviced Equipment

Stand Mixer with Paddle Attachment, Silicone Baking Mats, Digital Scale, High-Sided Muffin Trays, Measuring Cups and Spoons Set, Cooling Rack, Citrus Juicer, Microplane Grater, Optional: Food Processor.

History of the Recipe

The fusion of blackberry flavors with a zesty twist from lemons and thyme can be traced back to traditional recipes that celebrated seasonal fruits while incorporating herbs for their health benefits. This muffin recipe pays homage to these ancient culinary practices, taking inspiration from both modern baking techniques and time-honored flavor combinations.

Fun Facts About this Recipe

Did you know that blackberries are not only delicious but also packed with nutrients? They’re an excellent source of fiber, vitamin C, and antioxidants. Thyme is a versatile herb used across various cultures for centuries due to its medicinal properties and delightful taste. Combining blackberries and thyme in baked goods not only enhances flavor but also infuses the muffins with an array of health benefits.

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Blackberry, Lemon, and Thyme Muffins

Blackberry, Lemon, and Thyme Muffins

amanda

Equipment

  • Stand Mixer with Paddle Attachment

  • Silicone Baking Mats

  • Digital Scale

  • High-Sided Muffin Trays

  • Measuring Cups and Spoons Set

  • Cooling Rack

  • Citrus Juicer

  • Microplane Grater

  • Silicone Ice Cube Trays (optional)

  • Digital Oven Thermometer

  • Spatula

  • Food Processor (optional for additional prep work)

Ingredients

  • 1 cup cake flour

  • 1/4 cup sugar

  • 1 teaspoon chopped fresh thyme

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes

  • 1 large egg yolk

  • 1 cup plus 2 tablespoons all-purpose flour

  • 1 cup cake flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup butter milk

  • 2 tablespoons finely grated lemon zest

  • 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise

  • 1 teaspoon chopped fresh thyme

  • 1 teaspoon chopped fresh thyme

  • Eight 4-ounce paper muffin molds (optional)

Instructions

1

Instruction 1

Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. 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.
2

Instruction 2

Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. 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. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
3

Instruction 3

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.
4

Instruction 4

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. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.
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