Blackberry Lime Muffins

I hope you all forgive me for my brief hiatus last week.

I had multiple recipe fails (it was ridiculous), tons of homeschool work to do, client photoshoots, and prep to do for Easter.

Something had to give. But I’m back now! With muffins!

These blackberry lime muffins are a festive, delicious bite of spring. The batter is infused with lime zest and juice and sweet vanilla. The crumb is moist (sorry) and fluffy. And the blackberries are the most succulent bite in the midst of the sweet limey batter.

They’re divine!

Our family goes through an obscene amount of fresh berries each week. Kieran, the world’s pickiest child, has about five fruits on his acceptable list, and fresh strawberries are one of them. So! I buy three or four pints (yes, really) every single week for him all year round. It’s not ideal (and quite expensive in the dead of winter), but I load him up each day with strawberries because they’re amazing for you and he absolutely loves them.

Finn also loves berries, but he’s more accepting of all food (quite literally – he likes EVERY SINGLE THING). I give him a mix of berries each day and they’re quickly becoming one of his favorite foods. They’re easy for him to pick up and chew with his four (almost six!) little teeth.

So recipes like this come together quite easily in our household. I always have these ingredients on hand.

I love anything citrus, and lime happens to be one of my faves to spritz on just about everything savory. I add fresh lime juice to salads, tacos, anything with avocado, and the list goes on and on. We always have them in our fruit bowl.

Given how precious groceries are right now, you could easily adapt this recipe to make it work for your needs. ANY berry will work here, as will any citrus. Raspberry lime? Strawberry orange? Blueberry lemon? Yes please.

You can also use frozen berries in lieu of fresh, if you don’t hoard fresh berries like we do. Just make sure to keep them frozen before you add them to your batter – otherwise, it will be a sloppy mess.

To make these really sing, I like to finish them with an easy lime glaze. All it requires is fresh lime zest and juice mixed with powdered sugar until a drizzly, pourable consistency is reached. Pour as much or as little as you like over top of the sweet little muffins.

As you can see, I like a lot of glaze. The lime flavor is addicting to me! It just brightens things up, including my mood.

And I think we could all use some mood brightening these days.

Muffins make everything better!

Blackberry Lime Muffins

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5 from 1 review

• Author: Molly
• Total Time: 35 minutes
• Yield: 14-16 muffins (depends on the size of your muffin tin) 1x

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Description

These Blackberry Lime Muffins are a taste of spring! Fragrant lime zest and succulent blackberries make these something special. They’re perfectly sweet, easy to throw together, and are drizzled with the most beautiful lime glaze.

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Ingredients

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For the Muffins:

• 1 cup of sugar
• Zest of 1 lime
• 1 stick unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla bean paste
• 2 tablespoons canola oil (any neutral oil will work)
• Juice of 1 lime (use the one you already zested)
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• ½ cup whole milk
• 1½ cups fresh blackberries (halve any large berries – See note)

For the Glaze:

• Zest and juice of 1 lime
• 1 cup powdered sugar

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Instructions

For the Muffins:

1. Preheat the oven to 375°F and line a muffin tin with paper liners or spray with nonstick cooking spray.
2. In the bottom of your stand mixer, combine the sugar and lime zest. Mix it with your hands, rubbing the lime zest throughout the sugar.
3. Add the stick of butter and cream with the lime sugar on low speed until creamy and fluffy, about 2 minutes.
4. Add in the eggs, mixing after each addition, then the vanilla bean paste, canola oil, and lime juice. Mix well to combine all the ingredients.
5. In a medium bowl, whisk together the flour, baking powder, and salt.
6. Add half of the flour mixture to the batter, mixing until just combined. Add in the milk. Mix to combine. Add in the remaining half of flour, mixing until just combined. Resist the urge to overmix the batter.
7. Gently fold the berries in by hand.
8. Spoon or scoop the batter into the prepared muffin tin, filling each muffin cup about ⅔ full.
9. Bake for 20-25 minutes or until the muffins are puffed, set in the centers, and lightly golden around the edges. Cool in the pan for a few minutes before transferring to a wire rack to finish cooling.

 

For the Glaze:

1. While the muffins are baking, whisk together the lime zest, juice, and sugar until smooth. You want a pourable consistency, so add a little more sugar (or water), as needed, to get there.
2. Drizzle the glaze liberally over the tops of the muffins. The glaze will set after a few minutes.

Notes

• Frozen blackberries will work here as well. Do not defrost frozen berries before adding them to the batter.
• Feel free to sub out the berries or citrus in this recipe. Any/all combinations will work!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: breakfast