Blackberry Lime Muffins
Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
12
Ingredients
- 2/3 Cup milk
- 2 Tablespoons lime juice
- 1 large egg
- 1 Tbsp. lime zest
- 1 Tsp. vanilla extract
- 1 3/4 Cups all-purpose flour
- 1 Tbsp. plus 2 teaspoons sugar, divided
- 1 1/2 Teaspoons baking powder
- 1 1/2 Teaspoons cinnamon
- 1 Tsp. baking soda
- 1/2 Tsp. nutmeg
- 1/2 Tsp. salt
- 1 Package (6 ounces) Driscoll's Blackberries
- 1/3 Cup olive oil
- 1/3 Cup maple syrup
Directions
- PREHEAT oven to 350˚F.
- LINE a 12-muffin pan with cupcake liners and POUR 2/3 cup milk into a small bowl.
- ADD 2 tablespoons lime juice.
- STIR milk mixture briefly and SET ASIDE.
- CRACK 1 egg into a small bowl and WHISK thoroughly.
- ADD 1/3 cup olive oil, 1/3 cup maple syrup, 1 tablespoon lime zest, and 1 teaspoon vanilla extract.
- WHISK again to combine ingredients.
- SET ASIDE egg mixture.
- PLACE 1 ¾ cup all-purpose flour into a medium bowl.
- ADD 1 tablespoon sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
- WHISK to combine ingredients.
- ADD milk mixture to flour mixture and STIR gently.
- ADD egg mixture to flour mixture.
- STIR thoroughly, making sure to get rid of any lumps.
- SLICE blackberries in half lengthwise.
- RESERVE 12 blackberry halves for tops of muffins.
- FOLD remaining blackberry halves into batter.
- DIVIDE batter between muffin cups.
- SPRINKLE muffins lightly with sugar.
- TOP each muffin with one blackberry half.
- BAKE 20-24 minutes or until a cake tester comes out clean.
- ALLOW muffins to cool to before serving.
