Blackberry Muffins

Here is a recipe to prepare delicious blackberry muffins with an Italian twist, perhaps introducing a bit of lemon for a fresh and lively aroma that pairs well with the sweetness of the blackberries.

Ingredients

• 250 grams of all-purpose flour
• 150 grams of granulated sugar
• 1 packet of baking powder
• 1 pinch of salt
• 120 ml of milk
• 80 ml of vegetable oil
• 2 large eggs
• 1 teaspoon of vanilla extract
• Grated zest of 1 lemon
• 200 grams of fresh or frozen blackberries
• Powdered sugar as needed (for decoration)

Preparation

1. Preheat the oven to 180 °C (350 °F) and prepare a muffin tin by lining the cavities with paper liners.
2. In a large bowl, sift together the flour, baking powder, and pinch of salt.
3. In another bowl, beat the eggs with the sugar until you have a light and fluffy mixture. Add the oil, milk, vanilla extract, and lemon zest, mixing well.
4. Combine the wet ingredients with the dry ingredients, mixing with a spatula or a wooden spoon until just combined. It’s important not to overmix the batter to avoid making the muffins tough.
5. Gently fold the blackberries into the batter.
6. Fill the muffin cups with the batter, filling them about 3/4 full.
7. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
9. Before serving, you may dust with powdered sugar for a sweet and refined finish.

Blackberry muffins are perfect for an Italian-style breakfast or snack, perhaps accompanied by a good coffee or a cup of tea. The blackberries can also be replaced with other berries depending on the season and availability.