Blackberry-Lemon Muffins

These homemade treats are not only easy to make, they are delicious, much healthier and, of course, cheaper (at just 39¢ per muffin) than store-bought ones. We used fresh blackberries, but raspberries or blueberries work great, too, depending on what is in season (or you can use frozen berries). These are a big hit with all of us for breakfast, and have been for generations — the recipe was adapted from our great-grandmother's original.

Makes 12 Servings - 27¢ per serving Show Detailed Pricing

  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup oil (a mildly flavored one like canola or safflower)
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • * 1 lemon, zested
  • 6 ounces blackberries (fresh or frozen and well-drained)
  • pinch of cinnamon or confectioner's sugar 
*Optional ingredients are not counted towards pricing

Prep time: 10 minutes
Cook time: 20 minutes

  1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with baking cups or grease the tin thoroughly and set it aside.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, oil, milk, and vanilla. Add the zest of one lemon (by finely grating the thinnest, yellow part of the peel) for another layer of flavor.
  4. Combine the wet and dry ingredients, and mix quickly and lightly with a fork, adding the berries last. Tip: Do not overmix or bother to remove lumps or the muffins will be tough.
  5. Spoon batter into the muffin tin and bake for about 20 minutes, or until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out clean.
  6. Sprinkle with cinnamon or confectioners sugar (optional) and enjoy hot from the oven or at room temperature.

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