These lemon blackberry muffins are really an any season bake even if they feel like summer. Lemons are pretty easy to find anytime of year and the blackberries come from jam. Voila, middle of winter? You can still whip these up and it will feel like warmer months.
Muffins are such a great bake because one, they are always always always better homemade than from anywhere else. This is a personal stance but I’m willing to die on this hill. Second, they are quick bread so literally that, quick! You don’t have to wait for yeast to rise or knead any dough. Combine everything, scoop and bake.
These are infinitely adaptable as well as you could use pretty much any kind of jam with them. Any berry for sure. Lemon blueberry is a standard pairing, as well as strawberry or raspberry. The muffins are also extra tender as we swap out yogurt or sour cream for heavy cream which adds fat which results in tenderness.
To add to the rise of the muffins, you’ll wait 30-60 minutes before popping them in the oven. This will allow the starches to hydrate and help give us that beautiful domed top like you see in bakeries. If you have the time, feel free to rest them overnight in the refrigerator before baking in the morning!
Lemon Blackberry Muffins Key Ingredients
- Lemon Zest – Lemon zest and creating a lemon sugar is going to ensure these lemon blackberry muffins are very lemony. Blackberry could easily overrule just using lemon juice. When you rub fresh zest into sugar it releases the oils which is where the lemon flavor is. It helps intensify the flavor in a way that doesn’t bake out.
- Heavy Cream – Heavy cream has a high fat percentage which helps these muffins be extra soft and tender.
- Blackberry Jam/preserves – Blackberry and lemon go so well together but you could use any flavor you prefer. If you don’t like blackberry I’d recommend raspberry or strawberry.
Ingredients
- 150 g Granulated sugar ¾ cup
- 2 large Lemons
- ¼ cup Vegetable oil
- ¼ cup Unsalted butter melted
- 2 large Eggs room temperature
- 1 tsp Lemon emulsion or extract
- ½ cup Heavy cream room temperature
- 270 g AP Flour 2¼ cups
- 1 tbsp Baking powder
- ½ tsp Baking soda
- ½ tsp Sea salt
- ½-⅓ cup Blackberry jam or preserves room temperature
Instructions
- In a medium bowl, add your flour, baking powder, baking soda and salt. Whisk together and set aside. Line a muffin tin with liners.
- In a larger bowl, add your sugar and zest the the two lemons into the sugar. Rub the sugar and zest together between your fingers to release the oils into the sugar. The sugar will become sandy and yellow.
- Add your oil and melted butter and whisk together with the sugar.
- Add the eggs, one at a time whisking each into the batter.
- Add your lemon emulsion/extract and heavy cream and whip into the batter for about 30 seconds.
- Add your flour mix into the wet ingredients and use a spatula to stir to combined. Do not overmix.
- Scoop about 2 tbsp of batter into each muffin liner then add about a half teaspoon of jam. Swirl the jam into the batter.
- Repeat the process, scooping another 2 tbsp of batter into each liner, topping with more jam and swirling.
- Preheat your oven to 425°F and let your muffin batter rest for 30 minutes before baking.
- Place your muffins into the oven on the center rack. Bake at 425 for 5 minutes and then reduce the oven temp to 350°F and bake for another 14-17 minutes. A toothpick inserted should come out cleanly.
- Remove from oven and remove muffins from pan onto a cooling rack. Let muffins cool before eating. Store in an airtight container. Enjoy!
