Blackberry, Lemon, and Thyme Muffins
Blackberry, Lemon, and Thyme Muffins is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk first 5 ingredients in a medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk first 5 ingredients in a medium bowl.
Using your fingertips, rub in butter until pea-size lumps form.
Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour.
DO AHEAD: Can be made 3 days ahead.
Cover and keep chilled.
Preheat oven to 325°F.
If making standard-size muffins, line 16 1/3-cup molds with paper liners.
Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl.
Using an electric mixer, beat butter until pale and creamy, about 2 minutes.
Add sugar and continue to beat until well incorporated, 2-3 minutes longer.
Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture.
Continue beating until light and fluffy, 3-4 minutes.
Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture.
Add dry ingredients; beat just to blend (do not overmix).
Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices.
Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans.
Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins.
Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool.
Serve warm or at room temperature.
DO AHEAD: Can be made 1 day ahead.
Store cooled muffins airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.