Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (120ml) unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon of vinegar added)
  • Zest of 1 large lemon
  • 1 teaspoon lemon extract (optional)
  • 1 ½ cups (225g) fresh blackberries (or frozen, if necessary)

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix melted butter, egg, buttermilk, lemon zest, and lemon extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined; do not overmix.
  5. Gently fold in the blackberries without breaking them up.
  6. Using an ice cream scoop or spoon, fill each muffin cup about ¾ full.
  7. Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the centre comes out clean.
  8. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a cooling rack.