Blackberry, Lemon, and Thyme Muffins

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Want those delicious blackberries to go further than popping them into your mouth? Try this yummy muffin recipe. The lemon adds a burst of flavor. 

Wow!

And, they can be made a day or two ahead!

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Main ingredient: Blackberries

What you'll need: 

Crumble

• 1 cup cake flour
• 1/4 cup sugar
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
• 1 large egg yolk

Muffins

• 1 cup plus 2 tablespoons all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons finely grated lemon zest
• 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
• 1 teaspoon chopped fresh thyme

Instructions:

Crumble

1. Whisk first 5 ingredients in a medium bowl. 
2. Add butter. 
3. Using your fingertips, rub in butter until pea-size lumps form. 
4. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) 
5. Chill for at least 1 hour. 

Muffins

1. Preheat oven to 325°. 
2. If making standard-size muffins, line 16 1/3-cup molds with paper liners. 
3. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. 
4. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. 
5. Add sugar and continue to beat until well incorporated, 2–3 minutes longer. 
6. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. 
7. Continue beating until light and fluffy, 3–4 minutes. 
8. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. 
9. Add dry ingredients; beat just to blend (do not overmix).
10. Toss blackberries and thyme with 2 Tbsp. flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. 
11. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. 
12. Top each large muffin with 2 Tbsp. crumble or each small muffin with 1 rounded Tbsp. crumble.
13. Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. 
14. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. 
15. Serve warm or at room temperature. 

For the original recipe, visit  bonappetit.com.