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Blackberry, Lemon, and Thyme Muffins
Ingredients
  • Crumble:
  • 1 cup cake flour
  • 1/4 cup sugar
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
  • 1 large egg yolk
  • Muffins:
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons finely grated lemon zest
  • 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
  • 1 teaspoon chopped fresh thyme
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