1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
Zest of 2 limes
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1 cup blackberries
Turbinado sugar-for sprinkling on muffins before baking (I used regular granulated sugar and it was great)
1. Preheat oven to 400 degrees. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, salt, and baking powder.
3. In a small bowl, add the sugar and lime zest. Rub sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together.
4. In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lime juice, and vanilla extract together.
5. Pour the wet ingredients over the flour mixture. Slowly stir together, the batter will be thick. Don’t over mix. Gently fold in the blackberries.
6. Fill 9 muffin cups with the batter. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
*Note-you can use frozen berries, but try to use fresh blackberries. They make these muffins extra special. This recipe only makes 9 muffins, feel free to double it.
Makes 9 regular size muffins
4 comments:
Btw, made these again, but this time with lemon and raspberries... equally delicious (almost). Next time, orange and cranberry I believe.
Made them this morning. Thought they were good, but I couldn't really taste the lime? Good enough to make again, for sure, but I'm dialing back the vanilla and upping the lime next time. And FOR SURE fresh blackberries make the difference. YUM!
I'm going to try them with blueberries and lemon... since that's all I've got and we'll see how it works out. HERE I GO!
Lemon and Blueberry is a WINNER! I used 1 lemon (full rind and juice). It's fantastic! Thanks Katie!
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