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Blackberry, Lemon, and Thyme Muffins
Ingredients
  • subheading: Crumble:
  • 1 cup cake flour
  • ¼ cup sugar
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into ¼-inch cubes
  • 1 large egg yolk
  • subheading: Muffins:
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ 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 ½ cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
  • 1 teaspoon chopped fresh thyme
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