blackberry, lemon, thyme muffins

it's gorgeous in Seattle.

i hope you have a marvelous day!!! :)

crumble 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-inch cubes

1 large egg yolk

muff ingredients

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

1/2cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

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

directions

1. let's start with the crumble, shall we? :)

whisk first 5 ingredients in a medium bowl. add butter.

using your fingertips, rub in butter until pea-size lumps form.

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.

2. preheat oven to 325 degrees

3. line cupcake tin with liners (would be great with a large muffin tin!)

4. whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl.

5. using an electric mixer, beat butter until pale and creamy, about 2 minutes.

6. add sugar and continue to beat until well incorporated, 2–3 minutes longer.

7. whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. 

continue beating until light and fluffy, 3–4 minutes.

8. combine buttermilk and lemon zest in a small bowl; 

gradually beat into butter mixture.

9. add dry ingredients; beat just to blend (do not over mix).

10. toss blackberries and thyme with 2 Tbsp. flour in another small bowl;

fold into batter, gently crushing berries slightly to release some juices.

spoon about 2/3 cup batter into muffin molds.

top each muffin with 1-2 Tbsp. crumble.

11. 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. L

lt cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool.

serve warm or at room temperature.