These Blackberry Poppy Seed Muffins are from my class with Joy The Baker. In addition to a terrific Strawberry Lemon Ginger Pie, we made blackberry studded muffins to celebrate baking with berries.
Blackberry Poppy Seed Muffins
1/2 cup unsalted butter
1/3 cup whole milk
1 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh blackberries, plus 12 more for garnish
2 tablespoons poppy seeds
1. Preheat oven to 375℉. Line a 12-cup muffin tin with paper liners.
2. In a large, heavy pot, melt butter over medium-low heat. The butter will melt, foam, then become clear golden before finally starting to turn brown. Stir frequently and do not leave the butter unattended as it goes from perfect brown to burned very quickly. Set aside to cool slightly.
3. Whisk together milk, egg, yolk and vanilla. Add the browned butter.
4. In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter mixture and stir to combine.
5. Fold in blackberries and poppy seeds.
6. Fill each tin 2/3 full with batter. Press a blackberry into the top. (Makes the muffins look extra pretty).
7. Bake for 18 to 20 minutes, or until a tester inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature
Makes 12 muffins
Recipe from Joy The Baker
Paris-based Nat Jenkins And The Heartcaves (originally from London) have a new album titled “Back To The Island”.
‘Quarter To Three’ highlights Nat’s throaty vocals. I love the piano.
“Will you stay the night?”
Check out Nat Jenkins And The Heartcaves on the band’s Website where you can buy their music.