Blackberry Lemon Muffins

* For a great buttermilk substitute use just under 1/3 cup milk plus 1-1/2 teaspoons of lemon juice. Stir and let sit 5 minutes. Stir again before incorporating.

Preheat oven to 400 degrees F. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside.

In a medium bowl, whisk together flour, salt, and baking powder.

In a small bowl, add the sugar and lemon zest. Use a fork to toss sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together.

In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lemon juice, and vanilla extract together.

Pour the wet ingredients over the flour mixture. Slowly stir together, the batter will be thick. Don’t over mix. Gently fold in the blackberries.

Fill 9 muffin cups with the batter.

Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooling rack.

*Note: you can use frozen berries, but try to use fresh blackberries if you can. They make these muffins extra special. This recipe only makes 9 muffins, feel free to double it.