Marionberry Muffins

Marionberry Muffins

INGREDIENTS

Muffins

• 1 1/2 cups plus 1 tablespoon all-purpose flour for the berries, divided
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup sugar
• 1 tablespoon unsalted butter, melted
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 heaping cup frozen Stahlbush Island Farms Marion Blackberries
• Coarse sugar for topping

INSTRUCTIONS

• Preheat the oven to 375°.
• Grease or line a 12-cup muffin pan with muffin liners.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside
• Using a handheld or stand mixer, beat the egg at medium speed until frothy.
• Add the sugar and melted butter and beat until pale yellow for about a minute. 
• Add in the sour cream, vanilla and lemon zest and mix together until blended. Scrape down the bowl.
• Add the sifted dry ingredients and beat at low speed until almost fully incorporated. 
• In a separate bowl, toss the frozen marion blackberries with the remaining 1 tablespoon of flour. 
• Using a rubber spatula, fold in the marion blackberries by hand.
• Fill the muffin cups three-fourths full of batter and generously top with course sugar. 
• Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove from the oven and let cool on a wire rack.

Enjoy!