Make these Blackberry, Lemon & Thyme Muffins at home. You’ll feel like you’re visiting your local coffee shop. Only you’ll be enjoying them at your favorite table …in your own kitchen.
Blackberries are plentiful right now. I know …so are blueberries. But, this switches it up a bit. Especially with the addition of lemon and thyme.
The original recipe was published in a 2012 issue of Bon Appétit featuring these appetizing works of art created by Elizabeth Belkind of Cake Monkey in Los Angeles. She used decorative paper molds that are available at kitchen or restaurant supply outlets.
Whether you choose to make large or small muffins, the recipe will work. Just modify the amount of batter and topping to be used for each muffin, along with the baking time.
This one calls for cake flour…
I must warn you that this recipe calls for cake flour. It is not an ingredient that is readily available in most local stores. You can order it online here. But don’t worry …it’s easy to create a substitute on your own. To quote Joy from Joy the Baker…
- Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and place it back in your flour canister. Replace the removed all-purpose flour with 2 tablespoons of cornstarch.
- Sift flour 5 times. Yes… 5 times. Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
- By replacing a bit of the all-purpose flour with cornstarch, we’re removing some of the gluten and replacing it with a tenderizing element.
My number-one go-to supplier of flour, Sunrise Flour Mill, doesn’t offer a traditional cake flour. No problem. I use their wholesome Heritage White Flour along with some cornstarch to make my own when needed.
That amazing crumble topping…
- Whisk together the cake flour, sugar, thyme, baking powder & salt in a medium bowl.
- Add the cold butter cubes.
- Using your fingertips, rub in the butter until pea-size lumps form.
- Add the egg yolk.
- Stir to evenly distribute and form moist clumps.
- Crumble should resemble a mixture of pebbles and sand.
- Chill for at least one hour.
Make Ahead: Your crumble topping can be made up to three days in advance. Cover and keep chilled until ready to use.
Time to work on the muffin batter…
- Preheat oven to 325°F.
- If making large muffins, line baking sheet with parchment paper then place empty muffin molds to be filled on the sheet.
- If making standard-size muffins, line 16 1/3-cup molds with paper liners.
- Add one cup all-purpose flour with the cake flour, baking powder, baking soda & salt to a medium bowl.
- Whisk to blend and set aside.
- Using an electric mixer, beat butter until pale and creamy, about 2 minutes.
- Add sugar and continue to beat until well incorporated, 2 to 3 minutes longer.
- Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture.
- Continue beating until light and fluffy, for 3 to 4 minutes.
- Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture.
- Add the dry ingredients.
- Beat just to blend (do not overmix).
Some berry banter…
The blackberries and thyme are added at the end. But to prepare them, you’ll mix them gently with two tablespoons of flour. Once combined, you’ll carefully fold them into the batter. It’s okay if the blackberries are crushed a little in the process. Their delicious juice will moisten and further flavor the batter.
And while we are on the subject of berries, there really is no reason why you couldn’t make this your own by using blueberries or raspberries instead of the blackberries. Or how about a combination of all three? An interesting possibility for another time.
- Toss the blackberries and thyme with 2 tablespoons flour in a small bowl.
- Fold them into the prepared batter, gently crushing berries slightly to release some juices.
The batter will be thick and creamy with plentiful bits of berry throughout.
Decision time – large or small muffins?
Decide how large you’d like your muffins to be. If you choose to make them as presented here, use 8 large paper muffin molds. The ones that I used have a capacity of 5 ounces. For easy clean-up, place the cups on a parchment lined baking sheet for baking. To achieve the “muffin top” effect, follow the recipe by spooning about 2/3 cup batter into each mold.
If you prefer them smaller and more streamlined, fill each mold with 1/2 cup or less so that the mold is about 1/2 to 2/3 full before adding crumble topping. Of course, you would then increase the number of muffins to be baked. Not such a bad thing.
If making smaller standard-sized muffins, line your muffin tins with 16 paper liners.
- Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans.
- Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
- Bake until tops are golden brown and a tester comes out clean when inserted into center.
- About 50 minutes for large muffins.
- About 40 minutes for standard-size muffins.
- Let cool in pan at least 20 minutes.
- Then transfer muffins to a wire rack to cool.
- Serve warm or at room temperature.
Blackberry, Lemon & Thyme Muffins …delicious served warm or at room temperature.
Once cooled, store muffins in an airtight container at room temperature. Best if enjoyed within one day.
blackberry, lemon & thyme muffins
Adapted from a recipe by Elizabeth Belkind of Cake Monkey in Los Angeles
Make these amazing blackberry, lemon & thyme muffins at home. Just like at your local coffee shop. Only better. In your own kitchen.
Ingredients
For the crumble topping
- 1 cup cake flour (See Recipe Notes)
- 1/4 cup sugar
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into 1/4" cubes (3/4 stick)
- 1 large egg yolk
For the muffin batter
- 1 cup plus 2 tablespoons all-purpose flour (separated)
- 1 cup cake flour (See Recipe Notes)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature (1 stick)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons finely grated lemon zest (from about 2 lemons)
- 1 1/2 cups fresh blackberries, halved lengthwise (about 6 ounces)
- 1 teaspoon chopped fresh thyme
Instructions
For the crumble topping
-
Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form.
-
Add egg yolk; stir to evenly distribute and form moist clumps. Crumble should resemble a mixture of pebbles and sand.
-
Chill for at least 1 hour.
DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
For the muffin batter
-
Preheat oven to 325°F. If making large muffins, line baking sheet with parchment paper then place empty muffin molds to be filled on the sheet. If making standard-size muffins, line 16 1/3-cup molds with paper liners.
-
Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl and set aside.
-
Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2–3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3–4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
-
Toss blackberries and thyme with 2 tablespoons reserved flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices.
-
Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
-
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. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature.
-
Store cooled muffins in an airtight container at room temperature. Best if enjoyed within one day.
Recipe Notes
Need to make your own cake flour?
- Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and place it back in your flour canister. Replace the removed all-purpose flour with 2 tablespoons of cornstarch.
- Sift flour a total of 5 times. Sifting the flour and cornstarch together will help thoroughly combine the mixture and lighten & aerate the flour.
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A hint of thyme this time! Haha I wasn’t expecting that in the recipe but looks soo delicious!
Haha!! I like to keep everyone guessing!
These look gorgeous and sound totally delicious! I have some blackberry bushes in my yard, so I’m always looking for new ideas to use them, and these seem perfect.
Thanks, Kait! Aren’t you the lucky one …with blackberry bushes right in your yard!
These looks SO delicious! I love muffins and have pinned this for later use 😉
Thanks, Jenny!
These look sooo good, can you substitute some type of herb syrup for the thyme ?
I don’t see why you couldn’t but also keep in mind that you could also use a different fresh herb like basil or rosemary. Those little bits of green within the muffin are so awesome!