I’m back from the land of boxes (and no boxes for that matter)! Our belongings arrived much later than promised. We went nearly 3 weeks with just a couple suitcases and a baby sticking her finger in every uncovered outlet possible. The outlet covers were in the boxes, of course. We pouted and cried and got angry and felt sorry for ourselves. Then we realized we were just fine, in fact, more than fine.
We had a roof over our head. A blow up mattress under our back. And a plastic knife in the kitchen that could chop through more than I ever imagined. Not to mention, our soon-to-be new neighbors (more on that next post) let us stay with them the first couple of days. Like I said, we were more than fine. And we were even better after sinking our teeth into a Blackberry Thyme Muffin from the co-op down the street.
I knew it was the first thing I’d try to recreate after my bowls and pans rolled in. Then, low and behold, Maddy of Splendid Supply Co. stopped by with blackberries freshly picked from her backyard to say welcome. And then our stuff arrived a couple days later. And then, well, these muffins. (It’s official—I 100% love Minnesota as also noted here. Side note: let’s not discuss the winters right now.)
These little gems turned out just as I imagined—slightly sweet, with a substantial crumb fit for a muffin, notes of maple, a heavy punch of tang from the berry, and a hint of thyme. The base recipe is the same one used here. It’s my new go-to muffin recipe. The flavor is great straight out of the oven which isn’t always the case with some quick-breads. I usually preach, let it rest, let it rest! But with these I say, carpe diem.
I have so many summer recipes bumbling around in my head right now. Pardon me while I squeeze in as many as possible before the pumpkins come out.
They aren’t out already, right?
- 1/4 c. unbleached all-purpose flour
- 1 tbsp. brown sugar, packed
- dash of cinnamon
- pinch of sea salt
- 1 1/2 tbsp. unsalted butter, diced
- 1 1/2 tsp. pure maple syrup
- 1/2 c. (1 stick) unsalted butter, melted
- 1 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1 c. blackberries (or raspberries, black or red)
- 3/4 c. whole milk plain yogurt
- 1/4 c. brown sugar, packed
- 1/4 c. pure maple syrup
- 1 large egg
- 1 tsp. fresh thyme
- 1/2 tsp. pure vanilla extract
- Preheat oven to 400 degrees. Line muffin tin or bread pan with parchment paper.
- Make crumble. In a small bowl, whisk together flours, sugar, cinnamon, and salt. Dice butter into mixture and incorporate by hand. Mix in maple syrup until a crumble forms. Set aside.
- Make muffins. Melt stick of butter by microwave or stove. Set aside to cool. Meanwhile, in a large bowl, mix together flours, baking powder, baking soda, and salt. Set aside. Wash and dry berries. Set aside. To the melted butter, whisk in yogurt, brown sugar, maple syrup, egg, thyme, and vanilla extract until well combined.
- Add butter mixture into the flour mixture stirring until just combined. Batter will be thick. Fold in berries. Using a spring release scoop, evenly distribute batter in prepared tin or pan. Top with crumble. Bake mini muffins for about 15 minutes, regular muffins for 17-20 minutes, or bread for about 35 minutes. Allow to cool for at least 10 minutes before serving