★ Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Butter your muffin tins or line with paper liners.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mix Wet Ingredients
In another bowl, mix the brown sugar, milk, egg, lemon zest, and melted butter until well combined.
Combine Mixtures
Pour the wet mixture into the dry ingredients. Mix just until incorporated — avoid overmixing to keep muffins tender.
Fold in Blackberries
Gently fold in the floured blackberries. The flour helps prevent them from sinking and keeps the batter from becoming watery.
Fill Muffin Tins
Spoon the batter into your prepared muffin tins.
Bake
Bake for 16–20 minutes, or until the tops spring back when lightly pressed. Muffins will be darker than usual due to the brown sugar.
Cool & Enjoy
Let cool slightly before serving. Soft, fruity, and full of homemade charm!
★ Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Butter your muffin tins or line with paper liners.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mix Wet Ingredients
In another bowl, mix the brown sugar, milk, egg, lemon zest, and melted butter until well combined.
Combine Mixtures
Pour the wet mixture into the dry ingredients. Mix just until incorporated — avoid overmixing to keep muffins tender.
Fold in Blackberries
Gently fold in the floured blackberries. The flour helps prevent them from sinking and keeps the batter from becoming watery.
Fill Muffin Tins
Spoon the batter into your prepared muffin tins.
Bake
Bake for 16–20 minutes, or until the tops spring back when lightly pressed. Muffins will be darker than usual due to the brown sugar.
Cool & Enjoy
Let cool slightly before serving. Soft, fruity, and full of homemade charm!
