Blackberry German Butter Cake - Brombeere-Butterkuchen #FoodieExtravaganza

Butterkuchen or German butter cake is baked with a butter enrich yeast dough, that is topped with sugar and yet more butter. In this version I've named Brombeere-Butterkuchen or Blackberry German Butter Cake, I’ve also added some wild blackberries to the topping.

If you’ve never had butterkuchen or German butter cake, let me assure you that the name is well-deserved. This rich cake swims in the butter topping when it comes out of the oven. As the cake cools, the butter sinks in, making it super moist and delectable.

This month my Foodie Extravaganza friends are sharing German recipes to celebrate the Oktoberfest which, despite its name, starts on Saturday, 16 September in Munich, extending only slightly into October with an end date of October 3rd this year.  Make sure to scroll down to see the dishes we’ve made in anticipation.

Meanwhile, you might want to check out my cheese-filled pretzels, homemade spicy German beer mustard and the obatza cheese spread I recreated for Sunday Supper, all three perfect for your Oktoberfest party.

This time around, I chose a sweet dish since every good and hearty meal should end with dessert, don’t you think? I'm pretty sure all German meals are good and hearty.

Blackberry German Butter Cake (Brombeere-Butterkuchen) 

This recipe is adapted from several I found on the internet. Here are three: ChefKoch.de, Lecker.de and GermanFood.org. Don't let the yeast scare you! This cake is really quite simple to make.

Ingredients
For the sponge:
1/4 cup or 31.25g flour
1 1/2 teaspoons dry yeast
1/2 cup or 120ml lukewarm milk (110°F or 43°C.)
1/2 teaspoon sugar

For the cake dough:
2 cups or 250g flour
1 large egg, at room temperature
7 tablespoons or 100g butter, softened, plus a little for buttering your baking pan
3/4 cup or 150g sugar
1/4 teaspoon salt

For the topping:
1/2 cup or 75g fresh berries, rinsed and drained
1/2 cup or 100g sugar
1 teaspoon cinnamon
9 tablespoons or 127g butter, softened

Method
To proof the yeast, we first make a sponge. Place flour in a large mixing bowl or stand mixer. Sprinkle in the dry yeast and add the teaspoon of sugar. Mix in the lukewarm milk.

Let the sponge sit in a warm place for 15 minutes. It should get foamy and increase in size. If it doesn’t, toss it out and start again with new yeast.

Assuming you have good, active yeast, add in the flour, egg, the softened butter, sugar and salt to the yeast mixture.

That's the foamy "sponge" on the bottom right. Good yeast! 

Mix until the dough is smooth and forms a ball.

One of the recipes I consulted online says to add up to 1/2 cup additional flour if necessary but I decided to leave my dough slack to make it more cake like, and less bready. So it didn’t really form a stiff ball. This probably makes it unauthentic, but, hey, I’m not even a little bit German plus I’ve added wild Jersey blackberries, so that makes it unauthentic already.

Cover the bowl with a damp cloth and leave to rise for 30 minutes in a warm place.

Press the dough out into a lightly buttered 8x8in or 20x20cm pan. Let it rest again for 15 minutes while heating oven to 375°F or 190°C.

Wet your hands slightly (so they don’t stick to the dough) and use your fingers to create dimples in the top of the dough.

Mix the sugar and cinnamon together with the berries and sprinkle evenly over dough.

Cut topping butter into small pieces and dot them evenly all around the cake. Mine was pretty soft so it was more a matter of spooning small bits on.

Bake in your preheated oven for about 25 minutes or until the cake is golden brown and the sugar on top has caramelized. There is still going to be quite a bit of butter bubbling on top but don’t worry, it will sink in as the cake cools.

Enjoy!

Many thanks to this month’s host, Sue of Palatable Pastime for choosing our theme and her behind the scenes work. It’s almost time for Oktoberfest! How will you celebrate?

• Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Bierocks by A Day in the Life on the Farm
• Braised Red Cabbage with Apples by Caroline’s Cooking
• Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
• Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
• Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
• German meatballs with spaetzle by Cookaholic Wife
• Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

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Blackberry Lemon Thyme Muffins #MuffinMonday

Blackberry Lemon Thyme Muffins marry a trio of flavors that go so well together in a syrup or in a muffin. First make the syrup then use the leftover blackberry puree to make these fluffy delectable muffins.

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.

Ingredients
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

Method
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.

Enjoy!

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.

*Amazon affiliate link

Black Forest Fruit Pie #BloggerCLUE

With a lovely mix of dark fruit and a flakey crumbly crust, this delicious pie is both tart and sweet and, as the British say, goes down a treat. My husband says to tell you to serve this with thick pouring cream. Consider yourself told.

Let me start by saying that the best piecrusts are flakey. If we can all agree on that, then I will feel better about the right mess this pie became as I tried to serve it up. I mean, really. Look at it on the pie.

Not too bad, right? Then look again at that cut piece. Deep sigh. But that just goes to show you that it’s extra flakey, which means absolutely perfect. It's a special recipe from from A Spoonful of Thyme, written by the very talented Kathy, another of member of the Blogger C.L.U.E. Society. If you'd like to try it yourself, here's the recipe link.

This month our Blogger C.L.U.E. Society is hunting through our partner blogs for pie recipes or other deliciousness appropriate for Thanksgiving ahead of the upcoming holidays. My assignment was Making Miracles, written by mother extraordinaire, Rebekah. Mere weeks ago, her 16-year-old son suffered a stroke and Rebekah has been keeping it all together in a way that inspires awe. I am delighted to report that he is recovering well and asking for his mama’s mac and cheese, so that is a very good sign!

Rebekah’s blog is full of great pie recipes, like her Hot Buttered Rum Apple Pie, which sounds perfect for fall. Given our still warm weather, I was tempted by her key lime pie and chocolate peanut butter refrigerator pie, but the decision was easy when I came to the one she calls Super Easy and Delicious Mixed Berry Pie. It starts with frozen fruit! And it is piled into the crust still frozen! Seriously, what could be easier?

Note: If you are feeding a crowd, Rebekah also has a Mixed Berry Slab Pie that you should check out. The same great pie in a size to feed the multitudes!

Ingredients

1 double piecrust dough (recipe of your choice - I used this one.)
1 1/2 lbs or 680g frozen mixed berries (about 5+ cups) (I used Black Forest Fruits which are a mix of blackberries, dark cherries, currants and grapes.)
1/2 cup or 100g sugar + 1 teaspoon (separated)
1/4 cup or 35g cornstarch
Large pinch salt

Method
Preheat your oven to 375°F or 190°C.

Put your frozen fruit in a large mixing bowl and pour on the 1/2 cup or 100g sugar, cornstarch and pinch of salt. Stir well and leave to sit for at least 15 minutes while you roll out your piecrust.

I use one of these handy zippery thing to roll out my pie crust. I bought it one thousand years ago from the King Arthur website but, lucky for you, they still have them.

Fit the bottom crust into the pie plate and sprinkle it with 1/2 teaspoon of sugar. Trim the edges so they are even. Scissors work great for this.

Give the fruit another good stir to loosen the pieces up. Mine became frozen together despite being separate when they went into the bowl. Tip the fruit into the bottom crust and spread it around evenly.

Cover with the top crust dough and crimp the edges to seal. I also cut out little hearts with a cookie cutter and then used little cut out dough hearts from the dough scraps to decorate the top. But you do you.

Sprinkle the remaining 1/2 teaspoon of sugar on top.

Cover the edges with foil to keep them from burning and bake in your preheated oven for 50 minutes.

Tip: A pan or piece of foil under the pie plate will also save on oven clean up in case some sticky juice boils over. Didn’t happen to me this time but it’s a worthwhile precaution whenever you are baking something juicy.

Remove the foil from the crust and bake for another 50 minutes. Remove the pie from the oven and allow to cool completely on a wire rack before attempting to cut it.

Enjoy!

Check out all the pies and other wonderfulness from my Blogger C.L.U.E. Society members:

• Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
• Bacon and Leek Quiche by Sue from A Palatable Pastime
• Black Forest Fruit Pie by Stacy from Food Lust People Love
• Brownie Pecan Pie by Christiane from Taking on Magazines
• Butterfinger Pie by Rebekah from Making Miracles
• Cast Iron Apple Pie by Lisa from Suburban Gourmet
• Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
• Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
• Classic Pumpkin Pie by Jean from Lemons and Anchovies
• Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
• Five Spice Apple Pie by Kate from Kate's Kitchen
• French Silk Pie with Frangelico by Christiane from Taking on Magazines
• Lemon Almond Cake by Azmina from Lawyer Loves Lunch
• Lemon Icebox Pie by Kathy from A Spoonful of Thyme
• Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
• Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
• Pumpkin Pie Ice Cream by Debra from Eliot's Eats
• Roasted Butternut Squash Dip by Anna from annaDishes
• Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
• Southern Buttermilk Pie by Lora from Cake Duchess
• Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life

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Irish Blackberry Cobbler Cocktail #BloggerCLUE

Muddled blackberries release their precious juice to mix with Irish whisky, sherry and simple syrup over crushed ice for a refreshing cocktail that is perfect for Happy Hour. 

This month’s BloggerCLUE is berries and the blog I am supposed to be poking around in, looking for berry recipes is none other than girlichef, written by my friend, Heather, fellow lover of garlic and margaritas. You might remember our celebrations of National Garlic Day 2014 and 2015 and this year’s National Margarita Day. Good times!

Anyhoo, I searched through Heather’s blog and found myriad recipes with berries like her tasty Chicken Strawberry Tarragon Salad or her creamy Mixed Berry Gelato and her sweet Rosewater Raspberry Meringues, just to mention three. There were just so many too choose from!

But the title that really caught my eye was the Irish Cobbler. The name conjured up a big pan of juicy berries topped with a batter or biscuit crust, so you can imagine my surprise when I clicked on the link and discovered it was a cocktail! Well, we love a good cocktail and it’s great to get out of the rut of always mixing and drinking the same old thing so I abandoned all thoughts of ice cream and salad and baked desserts for Happy Hour.

Make sure you scroll down past the Irish Cobbler to see what other special berry recipes my fellow BloggerCLUE members have found on their assigned blogs this month!

Ingredients for two cocktails
16 ripe blackberries
3 oz or 90ml Irish whiskey
3 oz or 90ml simple syrup (I used simple syrup made from demerara sugar.)
1 oz or 30ml cream sherry (Heather says: optional. I put it in. Hey, go big or go home.)
Ground cinnamon (Heather used nutmeg. You can choose.)
Crushed ice for two glasses
2-3 ice cubes

Method
Divide the blackberries between two short cocktail glasses and muddle until you have a lovely mush of blackberries and juice at the bottom. Heather said to leave some chunks, which I duly did but that did make the drink harder to sup through a straw.

Add crushed ice to fill both glasses, right on top of the muddled berries.

In a cocktail shaker, over a couple of ice cubes, vigorously shake the whiskey, simple syrup, cream sherry (if using), and a good pinch of cinnamon or nutmeg.

Pour over the crushed ice in your glasses.

Stir well to mix the muddled berries throughout the cocktails and finish with another pinch of cinnamon or nutmeg, if desired.

Enjoy!

Have you been hunting for berrilious recipes too? You are in the right place then! Here's a list of the other BloggerCLUE participants this month.

• Blackberry Yogurt Muffins by Azmina from Lawyer Loves Lunch
• Blueberry Bars by Lora from Cake Duchess
• Blueberry Buttermilk Breakfast Cake by Heather from girlichef
• Blueberry Lemon Bars by Christiane from Taking on Magazines
• Blueberry Lemon Poppyseed Muffins by Alice from A Mama, Baby and Shar-pei in the Kitchen
• Blueberry Sour Cream Cake by Jean from Lemons and Anchovies
• Fresh Strawberry Cupcakes and Frosting by Kelli from Kelli's Kitchen
• Irish Blackberry Cobbler Cocktail by Stacy from Food Lust People Love
• Italian Jam Cookies by Wendy from A Day in the Life on the Farm
• Lemon Cheesecake Parfaits with Raspberry Sauce by Rebekah from Making Miracles
• Raspberry Muffins by Lauren from Sew You Think You Can Cook
• Raspberry Oat Bars by Lisa from Authentic Suburban Gourmet
• Strawberry and Coconut Tartlets by Anna from annaDishes
• Strawberry Champagne Cocktail by Kim from Liv Life
• Strawberry Fool by Kathy from A Spoonful of Thyme
• Strawberry Lemon Marmalade by Debra from Eliot's Eats
• Strawberry Margaritas by Christy from Confessions of a Culinary Diva
• Strawberry Mousse by Liz from That Skinny Chick Can Bake
• Tapioca Cream Strawberry Parfait by Lea Ann from Cooking on the Ranch
• Vanilla Roasted Peaches with Mascarpone and Raspberries by Kathleen from Bakeaway with Me

Cheers!

Blackberry Cream Cheese Muffins #MuffinMonday

Blackberry Cream Cheese Muffins are sweet muffins made with fresh blackberries, small chunks of cream cheese and lemon zest. They are perfect for breakfast or snack time. You wanna put a glaze on ‘em, go ahead, but they don’t need it.

The last time I made blackberry muffins with cheese, we were still living in Egypt and they were savory with goat’s cheese and thyme. The blackberries added little bites of sweet that were very welcome and worked beautifully with the goat’s cheese.

This time I decided to go sweet, but not too sweet since, remember, these are muffins, not cupcakes. But I still felt the need to add a little something extra and cream cheese is perfect. We put it in savory dishes; we add it to cheesecakes and other desserts. Delicious either way.

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup or 180ml milk
1/2 cup or 120ml canola or other light oil
2 eggs
Zest 1 lemon
3 1/2 oz or 100g cream cheese
3 1/2 oz or 100g fresh blackberries

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by lightly rubbing it with oil or use non-stick spray to coat or lining it with paper liners.  When I am baking with cheese, I tend to forgo the papers because the cheese can stick to it.

In a large mixing bowl, whisk together your flour, sugar, baking powder and salt. Then whisk the milk, oil and eggs together in a smaller mixing bowl.

Cut the cream cheese into cubes and add them to the flour mixture. Stir well to coat.

Cut the large blackberries in half or thirds, leaving any little ones whole.

Set aside 12 pieces for popping on top of the muffins before baking and put the rest in the flour bowl. Once again, stir well to make sure the blackberries are coated with flour.

Add your lemon zest to the dry ingredients and stir again.

Pour your wet ingredients into your dry ones and fold until just combined.

Divide the batter between the muffin cups and top with the reserved blackberry pieces.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

Enjoy!

Pin Blackberry Cream Cheese Muffins!

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Blackberry Date Buckwheat Muffins #MuffinMonday #GlutenFree #Vegan

With dates for sweetness, coconut cream for richness and fresh blackberries mixed through, these blackberry date buckwheat muffins may not be the best looking on the block but they sure are tasty.

We’ve raised our daughters to follow their hearts and find their own ways, while guiding them in what we think is right. But I tell you true, this learning thing goes both ways. I value their opinions and really do try to listen when they send me links or tell me about things I should know or reconsider. Both of them now eat mostly vegetarian fare, limiting their meat consumption to the rare burger (no pun intended) and special occasions.

They have friends who eat only vegetarian with a vegan or two in the mix. Add in a gluten-free friend or three, some my own, and all of this has made me more open to trying new dishes and new methods and even some substitutions that I would never have considered four or five years ago.

I’m still not a fan of most of the faux meats but, I've discovered, prepared properly, they can be delicious. (If you are ever in the Boston area, I can highly recommend a little Thai place called My Thai Vegan Cafe, where every dish we’ve tried is fabulous. My only complaint was that the curry “duck” didn’t have enough sauce, because it was that good.)

Our younger daughter is in London now for an eight-week internship and it has given her a chance to catch up with some old friends from our Kuala Lumpur years. She and her roommate took the train down to Brighton to see the sights, pick some blackberries and hang out. I understand there was a great deal of laughing over old photos as well. We were chatting yesterday and she told me about the wonderful vegan buckwheat pancakes that they had made for breakfast one morning, using dates, coconut milk and some of those blackberries. That was all the inspiration I needed for this morning’s muffins.

If you’ve never baked with buckwheat before, it’s pretty dark and, I must admit, doesn’t make the prettiest muffin. Even using half buckwheat and half white gluten-free flour, these guys are very dark, which I am sure was not helped along by the pureed dates and mashed blackberries. Maybe I’m blaming buckwheat flour when the dates are really more responsible! But the bottom line is that they weren’t heavy and actually have a light texture. If the color puts you off, just close your eyes and bite!

Blackberry Date Buckwheat Muffins

The recipe for these tasty muffins was adapted from this recipe for Vegan Buckwheat Pancakes.

Ingredients
1 1/2 cups or 355ml coconut cream (unsweetened)
1 cup or 145g dates, pitted (weight with pits = about 5 3/4 oz or 165g
2 teaspoons vanilla extract
1 cup or 150g fresh blackberries or berry of your choice
1 cup or 130g buckwheat flour
1 cup or 150g gluten-free white flour blend (I use Dove Farms.)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

Optional: 1-2 tablespoons pearl sugar for decorating before baking

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it with paper muffin cups.

Pit your dates, if they haven’t come already pitted, by slicing them open with a sharp knife and pushing the pit out.

Process them in a blender or food processor with the coconut cream until they are reduced to mostly small pieces. The occasional larger bit is okay, in fact, possibly desirable for added texture and chewiness in the muffin. (This, according to my daughter. She suggested adding even more chopped dates but I decided that the blackberries were enough.)

In a large mixing bowl, combine your flours, baking powder, baking soda, salt and cinnamon.

That's the buckwheat flour on the right, peeking out from under the baking soda, baking powder and salt. Apparently buckwheat, despite its name, has no relation to wheat but comes from the rhubarb family. Who knew?!

In a small bowl, mash your blackberries lightly with a fork and cut any really large ones in half.

Add in the blended date/coconut cream mixture and mix well with the fork.

Pour the wet ingredients into your dry and stir until well blended.

Divide the batter between the muffin cups.

Top with pearl sugar to decorate, if desired.

I know, I know, it doesn't really help their looks but I was trying!

Bake for 15-20 minutes. You can’t really tell doneness by golden color with these, so test if an inserted toothpick comes out clean.

Remove from the pan to cool on a wire rack.

Enjoy!

An inside shot! 

Thyme Chèvre Blackberry Muffins #MuffinMonday

Savory muffins with fresh thyme, goat cheese and blackberries, these thyme chèvre blackberry muffins make a most delicious breakfast or tea time treat. They are also perfect with a glass of wine!

My younger daughter has been with me all summer, which has been such a joy.  We have spent time together shopping and cooking and traveling and just hanging out.  I am thankful that neither she nor her sister ever went through that awkward teenage time when some children just want to pretend they sprung wholly formed from the earth and their parents don’t exist.  We’ve always enjoyed each other’s company.  But summer comes to an end soon and I know she needs to go back to school.

As I commented on my friend, Marilyn’s blog the other day, I am always relieved that I did something right when my girls can take care of themselves and deeply sad that they don’t need me in the same way any more.  So I send them out in the world and pray!  Part of me would just like to keep her home and safe where we love her.  But the larger part of me feels secure knowing that she is strong enough to be independent and will have a fabulous year of growth and learning.  Besides that, I think she would be bored silly if this were a long-term arrangement.  She absolutely needs the creative atmosphere of art school!  

Meanwhile, though, as her father travels around the world on business, the two of us have been making fancy salads and eating whatever we want for dinner.  Fancy salads, by our definition, are a full meal and must have pretty greens, fruit, nuts and special cheese.  The combinations are endlessly delicious!

Thyme Chèvre Blackberry Muffins

Inspired by recipe on a blog I love called Annie’s Eats for a salad with blackberries and goat cheese that turned out wonderfully, these muffins go equally as well with a mug of coffee, cup of tea or a glass of wine.

Ingredients
7 oz or 200g chèvre or aged goat cheese
Several sprigs fresh thyme
3 oz or 85g fresh blackberries
2 1/2 cups or 315g flour
1 tablespoon baking powder
1 teaspoon sea salt
1 tablespoon sugar
1/2 cup butter or 115g, melted and cooled
1 cup or 240ml milk
2 eggs

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by lightly rubbing it with oil or use non-stick spray to coat or lining it with paper liners.  When I am baking with cheese, I tend to forgo the papers because the cheese sticks to it.

Snip the tender ends off of your sprigs of thyme for garnishing your muffins before baking and set them aside.  Pull the leaves off of the rest of the sprigs.

Cut the goat cheese into cubes and crumbles and set aside.  I leave the rind on but you can cut it off if you prefer.  Reserve some cheese for topping the muffins before baking, if desired.

You can totally drink wine with these.  It's not just a breakfast muffin!  Or have wine with breakfast.  I won't judge.

Cut the large blackberries in half or thirds, leaving the little ones whole.

Whisk the cool, melted butter, egg and milk in a smaller mixing bowl.

In a large mixing bowl, whisk together your flour, salt, sugar and baking powder.

Pour your wet ingredients into your dry ones and stir a couple of times.

Add in the thyme leaves, blackberries and goat cheese and fold to combine.

Divide the batter between the muffin cups and top with the reserved cheese and tender bits of thyme.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

You may need to run a knife around the edge to get the melted cheese loose.  Any little melted cheese that falls outside the muffin area is yours to eat immediately.  Baker’s privilege.

Enjoy!

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