The Best Blackberry Lime Muffins are a sweet and tangy treat bursting with juicy blackberries and zesty lime. These moist, flavorful muffins are perfect for breakfast, snacks, or any time you crave a fresh-baked indulgence!
Muffins are a staple for any breakfast. These blackberry lime muffins are so good and addicting you won’t be able to eat just one. They’re full of blackberries, zesty from the lime, and topped with turbinado sugar for a sweet crunch with every bite.
This recipe takes me back to when I was a kid eating wild blackberries off a bush. I would take a bucket and fill it with fresh blackberries for my mom to make all sorts of baked goods out of it like muffins, cakes, pancakes, and more.
How They’re Made
Making these blackberry lime muffins is super easy. All you need is a couple mixing bowls and something to mix with. Like with most muffin recipes, you’ll want to start by mixing the wet ingredients, starting by creaming the butter and sugar together and then add the dry ingredients to the bowl until just combined. At this point you should have a thick, fully mixed batter. Spoon the mixture into your muffin tins and bake.
Tips and Tricks
I have a few tips and tricks to making this recipe so good.
- Spray the muffin tins with a cooking spray to keep the muffins from sticking to the paper. There is nothing worse than opening up a muffin tin and having pieces of it stick to the paper. The cooking spray helps tremendously
- Fill the muffin tins to the top, don’t skimp on this. The batter will rise but if you want a muffin that extends from the top of the lining and looks like something off of instagram, you’ll definitely want to fill it to the top.
- When adding the sugar to the top of the muffins before they bake, add the sugar to the edges and use as much as it takes to cover the top. As the muffins bake, they will rise and the sugar will become more dispersed. The more sugar, the better
Using Frozen Blackberries
So it’s no surprise that frozen berries are a lot more affordable than fresh. They’re also a lot easier to find when the fresh blackberries aren’t in season. If you use frozen blackberries, I recommend that you let them thaw completely and then dry them completely.
Storing The Blackberry Lime Muffins
After the muffins have been baked and cooled, they can be kept at room temperature for up to a week. Make sure that your muffins are completely cooled before covering them to prevent condensation. If you want to keep them for longer, they can be frozen for up to 3 months. When you’re ready to eat the muffins, thaw them at room temperature completely then warm in the microwave for 15-20 seconds before eating.
The Best Blackberry Lime Muffins
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 2 cups blackberries larger ones cut in half
- 1/4 cup turbinado sugar for topping
Instructions
- Preheat oven to 375 degrees. Line a muffin tin with paper linings and spray with cooking spray
- In a large mixing bowl combine the first 5 ingredients and whisk until smooth
- In a separate mixing bowl combine the salt, all purpose flour, and baking powder. Once mixed, add the wet ingredients to the dry ingredients mixing well but do not over mix.
- Fold in the blackberries and and pour the batter into the muffin tins 3/4 full. Top with turbinado sugar and bake for 30 minutes or until a toothpick comes out clean. Let cool on a rack.
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