I don’t have many photos of these, but I’m sure you’ll agree that’s OK – most of you likely know what muffin batter looks like, and these were spur-of-the-moment muffins made to a) utilize the glut of blackberries currently taking over our kitchen, and b) convince some of us to stop spending $3 per so-so muffin at the coffee shop down the road every morning.
A muffin recipe may seem a bit too obvious, but I’m always surprised at how few good ones I come across out there in the wild. Although stir-together muffin batter is as simple as you can get, they can also be tricky – I like a nicely domed top with a crunchy edge and tender crumb, berries evenly dispersed throughout. When I posted this photo, I had half a dozen requests for the formula within five minutes – a good, basic recipe is a good thing to have at this time of year, when berries and juicy stone fruits are at their best and – depending on your surroundings – ripening everywhere. You could flavour these with orange or lemon zest, but when I’m going for a straight-up all-purpose flour muffin, nothing oaty-grainy, I like mine tasting of butter, sugar and vanilla, caramelized by the oven’s heat, and of the berries themselves. I made another batch with blackberries and chopped apricots, and tomorrow I have plans for the last of the cherries in the freezer.
And they’re far more portable – going out to beaches and in boats for the past couple weeks – than jars of jam and blackberry pancakes.