Blackberry, Lemon, and Thyme Muffins
- 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
- 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
- This recipe is vegetarian
- Produce
- 1 1/2 cups fresh (or frozen, thawed, drained) blackberries, fresh (or frozen (6 ounces)
- Lemon, zest (2 tablespoons)
- Thyme, fresh (2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/8 cup)
- Baking powder (1 1/2 teaspoon)
- Baking soda (3/4 teaspoon)
- Cake flour (2 cup)
- Kosher salt (1 1/2 teaspoon)
- Sugar (1 1/4 cup)
- Vanilla extract (1 teaspoon)
- Dairy
- 6 tablespoons (3/4 stick) chilled unsalted butter, unsalted (1 cut into 4-inch cubes)
- Butter, unsalted (1/2 cup)
- Buttermilk (1 cup)
- Refrigerated
- Egg yolk, large (1)
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 22, 2012 (1 year ago).
33 people saved this recipe.
