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Prep Time: 30 Minutes Cook Time: 33 Minutes |
Ready In: 63 Minutes Servings: 6 |
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Camilla Saulsbury Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
3/4 cup packed light brown sugar |
2 eggs |
3/4 cup buttermilk |
1/4 cup unsalted butter, melted |
1 teaspoon grated lemon zest |
3 tablespoons fresh lemon juice, divided |
1 teaspoon vanilla extract |
1 cup fresh blackberries or 1 cup frozen blackberry, unthawed |
2 tablespoons sugar |
Directions:
1. Preheat oven to 375°; grease a 12-cup muffin pan.
2. In a big bowl, whisk together the flour, baking powder, salt, and baking soda.
3. In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended.
4. Add the egg mixture to the flour mixture and stir until just blended.
5. Gently fold in blackberries.
6. Divide batter evenly among prepared muffin cups.
7. Bake for 25-28 minutes or until tops are golden and pick comes out clean.
8. Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.
9. In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved.
10. Brush warm muffin tops with lemon syrup.
11. Let cool for at least 5 minutes before serving or let completely cool.
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