Blackberries in the dead of Winter—it’s happening.
Remember all that snow I talked about earlier this week? Yesterday it was 55 and sunny. How. Just how. Seattle weather makes no sense to me. All that sunshine had me craving something bright. Luckily, I found a half-empty bag of blackberries languishing away in the depths of my freezer under some ice cream sandwiches and some ramen broth that is at least 2 years old (things can’t go bad in freezers, right? don’t answer that…).
I blended the blackberries before adding them to the batter to give the muffins slightly pink hue—we’re sticking with the Valentine’s Day theme here until tomorrow, people! I love the pairing of blackberry and lemon so I went with a sweet but tart lemon glaze on top.
These muffins are nice and moist due to the sour cream that is blended with the berries. If blackberry seeds bother you, you can press the blended mixture through a fine mesh strainer, but I don’t mind them, so I let them be.
This recipe makes only about a half dozen muffins (7 to be exact). It’s perfect for when you don’t want a dozen or two muffins lying around to tempt you, but you just need a couple. Of course if you find yourself wanting a bunch, you could always double or triple the recipe 🙂
Yield: about a half dozen muffins (made exactly 7, for me)
for the muffins:
3/4 cup + 2 tbsp all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup blackberries (frozen or fresh)
1/4 cup low-fat sour cream
1/4 cup granulated sugar
4 tbsp unsalted butter
1 large egg
1/2 tsp pure vanilla extract
for the glaze:
juice and zest of 1 lemon
1 cup confectioners' sugar
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a small bowl, combine the flour, baking powder, and salt; set aside.
In a blender (or food processor, or even just mash in a bowl with a fork), blend together the blackberries and sour cream.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a few minutes. Add in the egg and vanilla and blend for about 5 minutes until nice and glossy.
Add in the blackberry mixture and mix to combine. Add in the flour mixture and mix until just combined.
Portion the batter into the baking cups, filling them about 3/4 of the way full. Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean. Cool.
In a small bowl, mix together the lemon juice, zest, and confectioners' sugar. Spoon over the cooled muffins.