Blueberries are the most recognized berry addition to muffins, but blackberries are just as sweet and juicy. To add a bit of fresh citrus flavor to these muffins, fold orange zest into both the batter and the sugar topping.
Game plan: These muffins are best eaten the same day that they are baked.
12 paper liners
1 cup granulated sugar
1 teaspoon packed, finely grated orange zest (from about 1 medium orange)
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), melted
1 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
2 cups blackberries (about 12 ounces)
Heat the oven to 375°F and arrange a rack in the middle. Line a 12-well muffin pan with paper liners and set it aside.
Place 1/4 cup of the sugar and half of the orange zest in a small bowl and use your fingers to combine; set aside.
Whisk the remaining zest, flour, baking powder, and salt together in a large bowl to break up any lumps; set aside.
Place the melted butter, cream, remaining 3/4 cup of sugar, eggs, and vanilla in a large bowl and whisk until evenly combined.
Add the butter-sugar mixture to the flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don’t overmix—the batter will be thick but the ingredients should be evenly incorporated.) Add the blackberries and stir until just evenly incorporated.
Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the orange-sugar mixture over the muffins. Bake until a toothpick inserted in the center comes out clean and the sugar is golden brown in spots, about 22 to 25 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.