Lemon Zest Blackberry Muffins
Soft muffins with fresh blackberries, lemon zest, vanilla, and walnuts.
Equipment
- 12-cup muffin tin
- paper liners
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter melted
- 1 cup blackberries fresh or frozen
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup chopped walnuts
Instructions
Cooking
- Heat. Heat the oven to 375 F and line a tin.
- Dry. Whisk the flour, sugar, baking powder, and salt.
- Wet. Whisk the eggs, milk, butter, vanilla, and zest.
- Combine. Stir the wet into the dry and fold in the berries.
- Bake. Top with walnuts and bake 20 to 25 minutes.
Notes
Substitutions: Use raspberries or blueberries.
Tips: Rub the zest into the sugar.
Storage: Refrigerate for up to 1 week.
Nutrition is calculated per serving.