Just yesterday, over on the Sunday Supper Movement website, I posted a recipe for blackberry lemon thyme syrup from the new cookbook, Not Your Mama’s Canning Book* by Rebecca Lindamood. I divided the ingredients list by three which made two almost full 8 oz jars of the most delightful ruby syrup, full of flavor and sweetness. But after draining the puree of the syrup, I couldn’t just throw the sweet mashed blackberries away. With Muffin Monday coming up – always the last Monday of the month – I knew just what to do with them!
If you’d like to learn how to can or are already a avid fan of canning, you’ll want to check out my post. Thanks to the Page Street Publishing, Sunday Supper is giving away one copy of Rebecca’s book.
For the blackberry lemon thyme puree and syrup
10 3/4 oz or 300g fresh blackberries
1 1/2 cups or 300g granulated sugar
Juice of 1/2 lemon
1 sprig fresh thyme
For the muffins
2 cups or 250g all purpose flour
3/4 cup or 170g sugar
1 tablespoon baking powder
1/2 teaspoon fresh thyme leaves
1/2 teaspoon salt
1 cup or 240ml milk
1/2 cup or 120ml canola oil
2 tablespoons lemon juice
1 teaspoon vanilla
2 large eggs
1/2 cup or 160g blackberry puree
Optional – 12 fresh blackberries for decoration
Follow these instructions to make the blackberry syrup but with the amounts indicated above. Discard the thyme sprig but save the strained blackberry puree to make these muffins. Trust me. That syrup is worth the time and effort.
Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin pan or line them with paper liners
In a large mixing bowl, whisk flour, sugar, baking powder, thyme leaves and salt together. In another bowl, whisk together milk, oil, lemon juice, vanilla and eggs.
Add all the milk mixture to flour mixture.
Gently fold just until dry ingredients are moistened.
Drop dollops of the blackberry puree on the batter then use a spatula to swirl them in, leaving streaks of color.
Divide your batter relatively evenly between the 12 muffin cups. Top each with a blackberry, if desired.
Bake 20-25 minutes or until muffins are golden.
Remove from oven and let cool 5-10 before removing muffins from pan.
Check out all the other muffins we have for you this month!
- Apple Zucchini Muffins by Palatable Pastime
- Blackberry Lemon Thyme Muffins by Food Lust People Love
- Doughnut Muffins by Karen's Kitchen Stories
- Key Lime Pie Muffins (two ways) by Sew You Think You Can Cook
- Lemon Muffins by A Day in the Life on the Farm
- Whole Wheat Pear & Pecan Streusel Muffins (aka the Crack Muffins) by Farm Fresh Feasts
- Plantain Muffins by Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
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