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 - 34¢ 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, raspberries, or blueberries (fresh or frozen and well-drained)
- 1 pinch cinnamon
Prep Time: About 10 minutes
Cook Time: About 20 minutes
Instructions:
- Preheat oven to 400 degrees. Line a 12-cup muffin tin with baking cups or grease the tin thoroughly and set it aside.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- 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.
- 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.
- 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.
- Sprinkle with cinnamon or confectioners sugar (optional) and enjoy hot from the oven or at room temperature.
