Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 cup (190g) granulated sugar
- 3 teaspoons (10g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (4g) salt
- 2 large eggs (100g), at room temperature
- ¼ cup (59ml) vegetable oil
- 3 tablespoons (42g) unsalted butter, melted and cooled
- 1 cup (236ml) buttermilk, at room temperature
- ⅓ cup (64g) sour cream, at room temperature
- 2 tablespoons (10g) fresh lemon zest (about 3 large lemons)
- 3 tablespoons (44ml) lemon juice
- 12 ounces fresh blackberries, rinsed and slightly dried
- ¼ cup all-purpose flour
- sanding sugar
Instructions
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk the eggs until pale yellow, then add the vegetable oil, melted butter, lemon juice, buttermilk, sour cream, and lemon zest.
- Coat the blackberries with ¼ cup flour in a small bowl.
- Fold a third of the dry ingredients into the wet ingredients using a wooden spoon or spatula, then gradually incorporate the rest of the dry mixture. Gently fold in the blackberries without overmixing; the batter will be thick and wet.
- Cover the batter with plastic wrap and let it rest at room temperature for 20-30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Line two muffin tins, alternating the liners in each cup. Use a large cookie scoop to fill each liner with two scoops of batter, topping with sanding sugar.
- Bake for 6 minutes at 425°F, then lower the temperature to 350°F and continue baking for 12-17 minutes until muffins are tall and a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 10-15 minutes before transferring to a cooling rack. If they stick, gently run a knife around the edges. Store in an airtight container for up to 3 days.
Notes
For extra flavor, feel free to add a small amount of lemon extract
These muffins freeze well; store them in an airtight container for up to 3 months
If you prefer sweeter muffins, increase the sugar to 1 ¼ cups.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.