Photo: Diliara Garifullina
Blackberry, Lemon, and Thyme Muffins
22 ingredients
Makes 8 large or 16 standard
openrecipes
Estimated Nutrition (whole recipe, rough)
923
Calories
30g
Protein
27g
Fat
139g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup cake flour
- 1/4 cup sugar
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
- 1 large egg yolk
- 1 cup plus 2 tablespoons all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup butter milk
- 2 tablespoons finely grated lemon zest
- 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh thyme
- Eight 4-ounce paper muffin molds (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes