Meatless Monday–Blackberry, Lemon, and Thyme Muffins

Out of all the great-looking recipes in this month’s Bon Appetit, these muffins were the ones that grabbed me the most.  I just love the balance of sweet, tangy fruit and earthy herbs like thyme.  These muffins were specifically created by Chef Elizabeth Belkind as a coffee-pairing treat.  Double score!  I mean, one of the only things better than that morning cup of coffee is enjoying the coffee with a yummy treat.  What a delicious start to the day.

**Note: This recipe can be made in large paper baking cups like these.  I made these the morning after I got my magazine, so I didn’t have time to go to the baking supply store for them.  I’ve noted baking times (which are longer than typical muffins) for larger cups and standard-sized muffins in this post.

Blackberry, Lemon, and Thyme Muffins

from Bon Appetit, March 2012

Ingredients:

For the crumble:

1
c.
cake flour

1/4
c.
sugar

1
tsp.
chopped fresh thyme

1/2
tsp.
baking powder

1/2
tsp. Kosher salt

6 TBSP
(3/4 stick) chilled unsalted butter, cut into 1/4-in. cubes

1

large egg yolk

For the muffins:

1 c.
plus 2 TBSP all-purpose flour

1
c.
cake flour

1
tsp.
baking powder

3/4
tsp.
baking soda

1
tsp.
kosher salt

1/2
c.
(1 stick) unsalted butter, room temperature

1 c. sugar (I only used 3/4 c. and found the muffins plenty sweet)

2

large eggs

1
tsp.
vanilla extract

1
c.
buttermilk

2 TBSP
finely grated lemon zest

1 1/2
c.
fresh (or frozen, thawed, drained) blackberries (about 6 oz.), halved lengthwise

1
tsp.
chopped fresh thyme

Directions:

1.  To make the crumble, whisk the first 5 ingredients in a medium bowl.  Using your fingertips, rub in butter until pea-size lumps
form.  Add egg yolk then stir to evenly distribute and form moist clumps.
(Crumble should resemble a mixture of pebbles and sand.) Chill for at
least 1 hour.  Can be made up to 3 days in advance.

2.  Preheat oven to 325 degrees F. If making
standard-size muffins, line 16 wells of a muffin tin with paper liners. 

3.  Whisk 1
c. all-purpose flour and next 4 ingredients in a medium bowl.  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.  

4.  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 and beat until just to blended (do not
overmix). 

5.  Toss blackberries and thyme
with 2 Tbsp. flour in another small bowl;  fold into batter, gently
crushing berries slightly to release some juices. Divide between prepared muffin cups or, if using large paper molds, spoon in about 2/3 cup
batter.  Top each large muffin with 2 TBSP crumble or each small muffin
with 1 rounded TBSP crumble. 

6.  Bake until tops are golden
brown and a tester comes out clean when inserted into center, about 40 minutes for standard-size muffins or 50
minutes for large muffins.  Let
cool in pan 15-20 minutes, then transfer muffins to a wire rack to
continue cooling. Serve warm or at room temperature.  Can be kept in an airtight container for one additional day.