Last week, we received our weekly bunch of fresh vegetables from our Compost In My Shoe CSA, and included in this week’s mix was some lemon thyme. This recipe was actually built around this tiny little herb bunch as I was inspired by its fresh, lemon-y, and floral flavor profile.
Packed with bright and refreshing flavor, ( what could be more summery than blackberries + lemon?) these muffins remind me of a warm summer morning with nothing on the agenda… that’s just my crazy and picturesque memory at work right there!
These muffins would make the perfect treat for a weekend breakfast or brunch and are “healthified” with Greek yogurt in place of the loads of butter found in typical muffin recipes. These gems are delightfully different!!
Lemon Blackberry Thyme Muffins
Makes 12 muffins
For the crumble:
1/2 cup flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cut into squares
For the muffins:
2 cups white-whole wheat flour (or all purpose)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
3/4 cup plain, nonfat Greek yogurt
3/4 cup vanilla almond milk
1 tsp vanilla
2 tbsp lemon zest
1/2 tsp fresh thyme, chopped
1 1/2 cups fresh blackberries
1. Preheat oven to 350 degrees.
2. Prepare the crumble in a small bowl by combining the flour, sugar, baking powder, salt, and butter. Mix with a fork (or your hands) until it is a crumbly consistency.
3. In a medium sized bowl, combine flour, baking powder, and baking soda
4. In a large bowl, mix the egg, sugar, yogurt, almond milk, vanilla, and lemon zest.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Gently fold in the blackberries.
7. Divide among 12 muffin tins and bake for 18-20 minutes.
I brought a bunch of these muffins with me this weekend while spending the day with friends on Edisto Island. They were gobbled up in minutes in between bouts of paddleboarding, swimming, fishing, and “mudding” (aka rolling around in the Lowcountry’s famous “pluff mud”). It was such a fun filled weekend!