She Strengthens

Sweet and Juicy Blackberry Muffins with a Twist

When it comes to adding berries to muffins, blueberries often steal the spotlight. However, blackberries bring a unique sweetness and juiciness to the table, making them an excellent alternative. To take these muffins to the next level, incorporate fresh citrus flavor by folding orange zest into both the batter and sugar topping.

A Fresh Take on a Classic Recipe

These muffins are best enjoyed on the same day they’re baked, so be sure to plan ahead. With a yield of 12 muffins and a total preparation time of 55 minutes, they’re perfect for a quick breakfast or brunch.

Gather Your Ingredients

• 12 paper liners
• 1 cup granulated sugar
• 1 teaspoon packed, finely grated orange zest (from about 1 medium orange)
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), melted
• 1 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups blackberries (about 12 ounces)

Bring It All Together

1. Preheat and Prepare
   Heat your oven to 375°F and arrange a rack in the middle. Line a 12-well muffin pan with paper liners and set it aside.

2. Combine Sugar and Zest
   Place 1/4 cup of the sugar and half of the orange zest in a small bowl. Use your fingers to combine; set aside.

3. Whisk Dry Ingredients
   Whisk the remaining zest, flour, baking powder, and salt together in a large bowl to break up any lumps; set aside.

4. Mix Wet Ingredients
   Place the melted butter, cream, remaining 3/4 cup of sugar, eggs, and vanilla in a large bowl. Whisk until evenly combined.

5. Combine Wet and Dry
   Add the butter-sugar mixture to the flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don’t overmix—the batter will be thick but the ingredients should be evenly incorporated.)

6. Add Blackberries
   Add the blackberries and stir until just evenly incorporated.

7. Assemble and Bake
   Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the orange-sugar mixture over the muffins. Bake until a toothpick inserted in the center comes out clean and the sugar is golden brown in spots, about 22 to 25 minutes.

8. Serve and Enjoy
   Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.