These flavorful, super moist lemon blackberry chamomile muffins are bursting with sweet berry goodness and tangy lemon zest! And the chamomile tea adds a wonderful hint of bright fruity flavor. They’re the perfect way to use up those summer berries. Just top with a drizzle of honey and enjoy!
Easy Blackberry Muffins with Buttermilk, Lemon, and Camomile Tea Recipe
Are you a muffin lover? I have to confess, I am not always a fan. Most muffins are either too sweet or too bland. Or both. But not these babies!
I made these lemon blackberry chamomile muffins with sweet, end-of-summer blackberries. You know the kind — super ripe and juicy and oozing with fruity yumminess.
And to enhance and brighten the flavor of the berries, I also added lemon zest and some chamomile tea.
Why Add Chamomile Tea to Muffins
Not sure you want to add chamomile tea to your muffins? I’m pretty sure you do! Chamomile tea is made from dried chamomile flowers (you know those little white daisy-like flowers with a yellow center). And the tea tastes light, fresh, and slightly fruity. Some people think it tastes like apples.
I added it to the muffins by blending the tea with the sugar before adding it to the batter. This ensures you’ll only get a hint of the chamomile flavor and not any big chunks of tea in your muffins!
Buttermilk Blackberry Muffin Recipe Ingredients
Here are the ingredients you need to make these lemon blackberry chamomile muffins.
- SUGAR
- LOOSE-LEAF CHAMOMILE TEA: I recommend using high-quality, organic tea if possible.
- UNSALTED BUTTER
- EGGS
- BUTTERMILK
- PURE VANILLA EXTRACT
- ALL-PURPOSE BAKING POWDER
- SEA SALT
- LEMON ZEST
- RIPE, FRESH BLACKBERRIES: You could also use ripe strawberries.
A Few Baking Tips:
Ready to get baking? Here are a few tips for making these.
- USE RIPE BERRIES: Use fresh, ripe berries. The blackberries are the star of the show and you really want their flavor to come through.
- HOW TO GET A BLACKBERRY SWIRL: If your blackberries are huge — or you just want a more swirl effect — lightly mash your berries before adding them to the batter.
- USE HIGH-QUALITY TEA: I recommenting using high-quality chamomile tea. I used Yogi’s organic chamomile tea. Just cut open the tea bag to scoop out the tea.
- HOW TO KEEP MUFFINS FROM STICKING TO YOUR LINER: After you add your liners to the pan, give them a light spray of non-stick baking oil (I use a coconut oil spray). This keeps your muffins from sticking to the bottom of the liner.
- SERVING: You can eat these warm or room temperature. They go great topped with some unsalted butter and honey!
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Lemon Blackberry Chamomile Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These lemon blackberry chamomile muffins taste like summer! They’re super moist and oozing with ripe, juicy blackberry goodness.
Ingredients
- 3/4 cup granulated sugar
- 2 teaspoons loose chamomile tea
- 1/2 cup melted butter (1 stick)
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon lemon zest (about one small lemon)
- 2 cups blackberries
Instructions
- PREP: Preheat the oven to 375 degrees F. Line muffin pan with liners and spray with a non-stick cooking spray. Set aside.
- BLEND SUGAR AND TEA: Put the sugar and the camomille tea in a blender and grind until the camomille tea is reduced to tiny specks. The sugar will look less granluar but that’s ok.
- WHISK TEA-INFUSED SUGAR, BUTTER, EGGS, BUTTERMILK & VANILLA: In a large bowl, whisk together the camomille-infused sugar, melted butter, eggs, buttermilk, and vanilla extract.
- MIX IN DRY INGREDIENTS: In a seperate bowl, mix together the flour, baking powder, and salt. Add to the wet mixture.
- ADD BERRIES & ZEST: Softly fold in the blackberries and lemon zest. If your berries are huge or you want a more swirled look, gently mash the blackberries before adding them to the batter.
- BAKE: Divide the batter evenly among the prepared muffin tins, filling the cups about 3/4 of the way or just below the top of the cup.Transfer to the oven and bake until the muffins are golden brown and toothpick inserted in the middle of the muffin comes out clean, about 17-20 minutes.
- SERVE:Remove from oven and let cool for about 10 minutes before transferring (or eating!). Serve with salted butter and honey, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
