When John and I lived in Seattle, we noticed something special about the city that’s obscure to most visitors but obvious to most locals: blackberry brambles are absolutely everywhere. And I really mean everywhere. They line the sidewalks, they’re nestled in every other garden, they’re dotted about parks, and they’re even as prevalent in the medians that divide the highways as the grass in which they’re planted. And every once in a while, I miss having access to them pretty much all the time.
So when I began developing this buttermilk muffin recipe, I decided to feature the lovely blackberry to add a juicy, sweet, and tangy highlight. Not only did this work out perfectly, it also gave expression to this muffin’s versatility. You can use this same base recipe and transform the muffins into whatever you want, whether it’s adding seasonal fruit, chocolate, oats, nuts, and more.
I’m not sure how particular you are when it comes to muffins, but mine have to be specific. Something not too sweet, with just the right amount of fruit. I also like a light streusel topping to take care of some of that sweetness and to lend a comfortable crunch. Needless to say I’ve implemented all these preferences and the result is essentially my ideal muffin. I also tried to make sure they had a nice dome on top, and The Kitchen Whisperer held the key to this—the trick is to let the dough rest before baking, during which time some magic happens that encourages that lovely dome top to form. So if you’re looking to spend a morning with your coffee’s best pal, grab a bag of Bob’s Red Mill’s flour and follow the recipe below. Happy baking!
Many thanks to Bob’s Red Mill for sponsoring this post!
Blackberry Buttermilk Muffins
Yields 12 2 ¼ cup all purpose flour 2 ½ tsp baking powder ½ tsp baking soda ½ tsp sea salt ¼ cup +2 tbs granulated sugar ¼ cup packed light brown sugar, packed 1 tsp lemon zest 1 cup buttermilk, room temp 2 tbs lemon juice 1 tsp vanilla 2 large eggs, room temp 6 tbs unsalted butter, melted 1 cup blackberries, quartered/halved and lightly smashed
¼ cup flour ¼ cup dark brown sugar ¼ tsp sea salt ¼ cup chopped almonds 1 ½ tbs cold unsalted butter, cubed
Begin by making the streusel topping. Place the flour, sugar, salt and almonds into a small bowl and mix to combine. Add the cold butter and rub it into the flour mixture until crumble. Cover and place in the fridge.
Place muffin liners in a 12-cup muffin tin.
In a large bowl, add the flour, baking powder,baking soda, and salt, and whisk to combine.
In a medium bowl, add both sugars and lemon zest and rub lemon zest into the sugar until fragrant. Add to dry ingredients, whisking a few times to combine.
To another medium bowl (or the one used for the sugar) Add the buttermilk, lemon juice vanilla, eggs, and melted butter, and whisk vigorously until smooth.
Make a well in the dry ingredients and pour in the wet. Mix together with a wooden spoon until just combined. Do not over mix.
Add berries to the batter and gently fold them in. Cover the batter then place in the fridge and let the batter rest for a minimum of 1 hr. *These muffins can also be baked right away. They just won’t have as high as a dome as the rested batter does.*
When ready to bake, heat oven to 425°F.
Divide the batter evenly amongst the 12 muffin liners and top each one with and equal amount of almond streusel.
Place the try into the oven and bake for 5 minutes, then reduce the oven’s temperature to 375°F and bake for an additional 15-18 minutes, or until lightly golden and cooked through.
Let cool for a few minutes in the pan, then carefully transfer to a cooling rack to cool completely. Enjoy once fully cooled.