春天万物复苏，俺也复苏了哈，接连三篇烘焙，草莓酥饼，两篇都是黑莓：脆皮黑莓馅饼–美国南部传统甜品，黑莓芝士蛋糕杯和今天的黑莓柠檬玛芬希望大家没有看烦，哈哈！买了那么多的黑莓总要想着法的把它给消灭了，甜点吃太多也不太健康，所以今天早上做了这个黑莓柠檬玛芬当早餐，喜欢加了柠檬的糕点，总给人一种清新的口味，特别是早上，吃起来都感觉精神很多，趁着温温热的时候抹上点儿黄油，恩—–Yummy！！强烈推荐，没有黑莓可以换蓝莓或其他浆果。
打个广告：下篇给大家介绍一个小技巧，让你的纸杯蛋糕，玛芬更迷人。
********************黑莓柠檬玛芬的制作********************
Blackberry and Lemon Muffins
Adapted from Simply Recipes
材料：换算点击：烘焙常用的计量换算方法（中英文）
- 面粉 2又1/2杯
- 泡打粉 1 大勺
- 小苏打 1/2 茶勺
- 盐 1/2 茶勺
- 柠檬皮屑 1 +大勺（约1个柠檬 ）
- 鸡蛋 2个
- 酸奶油 1 杯 （做前以为家里没有想用酸奶代替，后来发现家里还有打开的。所以没有的同学可以用原味酸奶代替应该也不错）
- 新鲜柠檬汁 1 茶勺
- 白糖 1杯
- 黄油 8 大勺（1条）低温融化
- 香草香精 1 茶勺
- 新鲜或冷冻黑莓都可以 6盎司/170克（冷冻的解冻沥干水分，新鲜的洗净沥干水分）
做法：
- 烤箱预热400F/200C,玛芬盘里放上烤盘纸,大约可以做15-18个。我的做了14个大的，6个迷你的。
- 在一个容器里混合：面粉，泡打粉，小苏打，盐，柠檬皮屑备用。
- 在另一个容器里混合：鸡蛋，酸奶油，白糖，柠檬汁，融化的黄油和香草香精。
- 将混合好的湿料3加入干料2中，加入黑莓一起轻轻的搅拌，不要过分搅拌，有些干粉很正常，搅拌过分玛芬就不会松软。
- 将面糊分别装入玛芬盘里2/3满就可以了，入烤箱烤18-20分钟至表面金黄或用牙签插入不沾就好了，稍微冷却就可以食用。
Blackberry and Lemon Muffins
Adapted from Simply Recipes
Ingredients
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter (1 stick)
1 tsp vanilla
1 1/2 cups (about 6 oz) fresh or frozen blackberries*, if frozen defrost and drain liquid
Ingredients
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter (1 stick)
1 tsp vanilla
1 1/2 cups (about 6 oz) fresh or frozen blackberries*, if frozen defrost and drain liquid
Directions
Preheat oven to 400 degrees. Prepare 2 muffin tins with 18 liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside
In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.
Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.
Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.
Preheat oven to 400 degrees. Prepare 2 muffin tins with 18 liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside
In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.
Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.
Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.
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