1) Whisk flour, sugar, thyme, baking powder, and salt in a medium bowl. Add
butter until pea-size lumps form.
2) Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble
should resemble a mixture of pebbles and sand.) Chill for at least 1 hour.
Can be made three days ahead. Cover and keep chilled.
1) Preheat oven to 325 degrees Farenheight. If making standard size muffins,
line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour, cake
flour, baking powder, baking soda, and salt in a medium bowl. Using an
electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar
and continue to beat until well incorporated, 2 to 3 minutes longer.
2) Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter
mixture. Continue beating until light and fluffy, 3 to 4 minutes. Combine
buttermilk and lemon zest in a small bowl; gradually beat into butter mixture.
Add dry ingredients; beat just to blend (do not overmix).
3) Toss blackberries and thyme with 2 tablespoons flour in another small bowl;
fold into batter, gently crushing berries slightly to release some juices.
4) Spoon about 2/3 cup batter into large paper muffin molds, or divide between
prepared muffin pans. Top each large muffin with 2 tablespoons crumble
or each small muffin with 1 rounded tablespoon crumble.
5) Bake until tops are golden brown and a tester comes out clean when inserted
into center, about 50 minutes for large muffins and 40 minutes for standard-
size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a
wire rack to cool. Serve warm or at room temperature. Can be made 1 day
ahead. Store cooled muffins airtight at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 144 (24%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 163.6mg||50 %|
|Sodium 7331.1mg||253 %|
|Potassium 282.3mg||7 %|
|Total Carbohydrate 99.9g||29 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 97.3g|
|Protein 15.2g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 605
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