Description
These lemon blackberry chamomile muffins taste like summer! They’re super moist and oozing with ripe, juicy blackberry goodness.
Ingredients
Units
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- 3/4 cup granulated sugar
- 2 teaspoons loose chamomile tea
- 1/2 cup melted butter (1 stick)
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon lemon zest (about one small lemon)
- 2 cups blackberries
Instructions
- PREP: Preheat the oven to 375 degrees F. Line muffin pan with liners and spray with a non-stick cooking spray. Set aside.
- BLEND SUGAR AND TEA: Put the sugar and the camomille tea in a blender and grind until the camomille tea is reduced to tiny specks. The sugar will look less granluar but that’s ok.
- WHISK TEA-INFUSED SUGAR, BUTTER, EGGS, BUTTERMILK & VANILLA: In a large bowl, whisk together the camomille-infused sugar, melted butter, eggs, buttermilk, and vanilla extract.
- MIX IN DRY INGREDIENTS: In a seperate bowl, mix together the flour, baking powder, and salt. Add to the wet mixture.
- ADD BERRIES & ZEST: Softly fold in the blackberries and lemon zest. If your berries are huge or you want a more swirled look, gently mash the blackberries before adding them to the batter.
- BAKE: Divide the batter evenly among the prepared muffin tins, filling the cups about 3/4 of the way or just below the top of the cup.Transfer to the oven and bake until the muffins are golden brown and toothpick inserted in the middle of the muffin comes out clean, about 17-20 minutes.
- SERVE:Remove from oven and let cool for about 10 minutes before transferring (or eating!). Serve with salted butter and honey, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
