It’s about time that I got back to my roots. My 80-year-old-soul, Shop Rite loving, 7AM grocery shopping roots. As you all know by now, I’m an old woman in almost all aspects. Aside from the physical age of my body, I have the rest down pat. I even discovered recently, that my natural standing position resembles that of an old woman. You know how they wrap their cardigans around them and rest their hands in front of their body? I do that. Without thinking.
One of the side effects of old womanhood is loving the tastes of certain foods. Certain foods that most twenty-something-year-olds would not find themselves craving. One of those foods is lemon. Guys, I love lemon. I mean, I’m not to the point yet where I can eat a lemon straight up like my own grandmother can. But, lemon curd, cookies, muffins, etc? Give them to me!
Today, I decided to pay homage to my old soul, and bake up some Blackberry Lemon Poppyseed Muffins. While I had never baked with poppy seeds before today, I figured it was about time, considering lemons and poppy seeds are almost as good of friends as Ree and Hyacinth. When you add blackberries to the trio, you end up with an amazing flavor balance of sweet and tart, all in one (not so) little package.
Before we start, a quick note about the yield of this recipe. As written, the recipe yields 6 jumbo muffins. If you wanted to make this bread in other forms, that’s quite possible as well. For example, you could make 12-14 standard sized muffins, 4 mini loaves, or one large loaf. The cooking times will obviously vary, but the batter itself can be diversified.
Like always, we’ll start with our dry ingredients. In a medium sized bowl, you’ll combine your flour, baking soda, salt, and lemon zest.
Then, in a separate bowl, you’ll first whisk together the sugars and eggs. Once that is combined, you’ll pour in the buttermilk, vegetable oil, and lemon extract. Now, here’s a quick note for you. Do yourself a favor and save some cash money on buttermilk. Since we’re already working with lemon here, it’s so much easier to take a cup of milk and add the juice of a half of a lemon. All we’re looking for when we use buttermilk, is a milk that has been curdled with something acidic. The lemon will do a fine job of that, while not costing you a million dollars.
Now, stir the dry ingredients into the wet, being careful to fold instead of overmix. Once you have a smooth batter, you’ll add in the blackberries and poppy seeds. Make sure to continue folding carefully, or else your blackberries will begin to bleed throughout the batter.
Now, split your batter into the six cavities of a jumbo muffin tin. I use a large ice cream scoop to do this. Most recipes say to only fill the liners halfway full, but to get that classic muffin top, you’ll want to fill them a bit more. Go for a generous three fourths.
Here’s another tip. To get the perfect muffin top, you’ll bake at two temperatures. First, you’ll cook the muffins at 400 degrees for about 6 minutes. This will allow the baking soda to activate quickly, and the tops to brown. Then, you’ll knock the temperature down to 350 degrees to finish the cooking. This will take about 20 minutes. You’ll know the muffins are finished when a toothpick inserted in the center, comes out clean. Once you take them out of the oven, leave them in the tin for a few minutes before removing them to a cooling rack.
And, there you have it folks: Blackberry Lemon Poppyseed Muffins! The perfect way to start your (or Grandma’s) morning! These guys are golden brown and slightly crunchy on the outside, but so fluffy and light in the center. And, I only know that because I’m currently eating one as I type…
Next week, we’re going on a cleaning spree! Don’t worry, you’ll see… Until then, stay tuned, and stay hungry!
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 2 lemons
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup buttermilk*
- 1/3 cup vegetable oil
- 1 teaspoon lemon extract
- 1 1/2 cups blackberries
- 1 tablespoon poppy seeds
- Preheat oven to 400 degrees.
- Mix flour, baking soda, salt, and lemon zest, in a medium bowl.
- In a separate bowl, whisk together the egg and sugars. Add the buttermilk, oil, lemon extract.
- Incorporate the dry ingredients into the wet.
- Fold in blackberries and poppy seeds carefully.
- Scoop the batter into the lined cavities of the jumbo muffin tin. Fill each liner to about 3/4 full, almost to the top.
- Bake the muffins at 400 degrees for 6 minutes. Then, turn the oven 350 degrees, and continue to bake for about 19-21 minutes.
- *To make your own buttermilk, combined a cup of milk and the juice of a half of a lemon. Let this sit for about 4-5 minutes.