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| Blackberry muffins in a baking pan. (Photo credit: Wikipedia) |
The abundance of fresh ripe berries is one of the pleasures of summer. Each variety in the seasonal trinity. Blackberries, blueberries, and raspberries - works beautifully in this recipe. Remember to treat fresh berries gently after purchase if not using them immediately. Store them for up to 2 days in the refrigerator. Rinse the berries briefly in a colander before use, then pick over the berries and discard any that are moldy or mushy. Let dry in a colander or on a layer of paper towels.
Let's not wait for another day when you will find all your summer berries moldy and mushy inside your refrigerator. Upon buying them, Blackberry Muffins should be the first recipe that's inside your mind so that your berries will not be left untouched for days.
BLACKBERRY MUFFINS
You will need:
For the topping:
1/3 cup (3 oz/90 g) sugar
3 tablespoons all-purpose (plain) flour
Grated zest of 1/2 lemon
2 tablespoons unsalted butter, melted
1/3 cup (1 1/2 oz/45 g) pecans, finely chopped
For the muffins:
2 cups (10 oz/315 g) all-purpose (plain) flour
3/4 cup (6 oz/185 g) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon ground cinnamon
Grated zest of 1/2 lemon
1/4 teaspoon salt
1 large egg, beaten
5 tablespoons (2 1/2 oz/75 g) unsalted butter, melted
1 cup (8 fl oz/ 250 ml) buttermilk
2 cups (8 oz/250 g) fresh blackberries or
2 1/2 cups (10 oz/315 g) frozen unsweetened blackberries, unthawed
Here's how:
Preheat the oven to 375 degrees F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
To make the topping, stir together the sugar, flour, and zest in a small bowl. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, zest, and salt. Make a well in the center and add the egg, melted butter, and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. 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.
Spoon the batter into each muffin cup, filling it to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until golden, dry, and springy to the touch, 25-30 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.
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