I came home to a lovely container of fresh blackberries recently and rather than eat them, you know I had to make something. Mine were huge so I cut them in half. If you do the same, just be extra careful when you fold the batter, so it doesn’t get too stained with purple. This recipe would also work well with raspberries and blueberries.
Makes 12 muffins
- 7 ounces (198 grams) almond paste
- 6 tablespoons (85 grams) unsalted butter, cold
- 2 cups (260 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon lemon zest
- ¾ cup (170 grams) milk
- 2 large eggs (100 grams)
- 6 ounces (170 grams) blackberries
- ⅓ cup (32 grams) sliced almonds
Make the Muffins
- Preheat the oven to 375°F. Line a muffin pan with liners and set aside.
- Grate the almond paste and cut the butter into small pieces.
- Add the flour, sugar, baking powder, salt and lemon zest to a food processor fitted with a metal blade. Pulse to combine and then add the butter and almond paste, pulsing again until the butter is the size of small peas.
- In a medium bowl, beat the milk with the eggs and then add them to the flour mixture. Plus only a few times, as to not overmix. The mixture will still look lumpy.
- Add the mixture back to the bowl and gently fold in the blackberries.
- Scoop the batter into the muffin pan with an ice cream scoop and sprinkle with sliced almonds. Bake for 25 to 30 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Remove and cool on a wire rack until warm enough to eat or cool completely. The muffins can be stored in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.