Blackberry Lemon Muffins

 

We all know how much Peter Rabbit liked his blackberries, but it did get him into trouble. 

I am sorry to say that Peter was not very well during the evening.
His mother put him to bed and made some camomile tea, and she gave a dose of it to Peter!
'One tablespoon to be taken at bedtime.'
But Flopsy, Mopsy, and Cotton-tail had bread and milk and blackberries for supper.

The ending text is taken from the book The Tale of Peter Rabbit by Beatrix Potter.

It was wise of me to get blackberries for this recipe while they are still available.

These blackberry muffins are a perfect balance of sweet and tart, with a tender crumb that’s moist yet fluffy. Perfect for breakfast or as a snack, these muffins are sure to brighten your day! Bakery perfect makes 12-14 muffins with no mixer needed. Icing muffins are optional. 

The recipe was adapted from June/July 2025 Southern Living

Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup butter, melted
• 2 large eggs, room temperature
• 3 teaspoons grated lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon 
• 2/ 3 cup whole buttermilk plus 2 tablespoons for icing
• 2-1/2 teaspoons vanilla extract, divided
• 1/2 teaspoon salt
• 2-1/2 cups flour
• 2 cups fresh blackberries, rinsed, patted dry, and halved
• 1/3 cup crushed almonds
• 2 tablespoons sparkling sugar 

• 3/4 cup podwered sugar
• 2 teaspoons lemon juice

Directions:

• Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin tray. 
• Whisk granulated sugar, melted butter, eggs, lemon zest, baking powder, baking soda, 2/3 cup buttermilk, 2 teaspoons vanilla, cinnamon and salt. Whisk until smooth.
• Gently mix flour, almonds, and blackberries. Fold with a wooden spoon into the butter egg mixture until no streaks of flour remain. The batter is thick.
• Divide the batter among 12 paper liners, using about 1/3 cup of batter per liner. 
• Sprinkle with sparkling sugar before baking. Bake 16 minutes. Cool in the pan for 5 minutes.
• Place a large sheet of wax paper under the cooling rack.
• When muffins are cooled, drizzle each with icing.  

Icing

Mix powdered sugar with lemon juice, 1/2 teaspoon vanilla, and 2 tablespoons buttermilk. Whisk until desired consistency. 

ENJOY YOUR DAY

Be on the lookout for spring/summer flowers