Blackberry-Lemon Muffin Bites

I'm not a big breakfast person, but I am trying to make breakfast more on the weekends, and when I had a 3 hour hike coming up, I knew that these muffin bites would be the perfect thing to take along with me! I think blackberries might just be my favorite fruit, and paired with lemon (my foodie vice) it was a magical combination. I ate way, way too many with miniature size being my justification of course! These are the perfect little breakast on the go, and I will definitely be making them more often!

Blackberry-Lemon Muffin Bites

Source: Sunny Side up in San Diego

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) chopped fresh or frozen blackberries, if frozen defrost and drain liquid

Preparation

1. Preheat oven to 400 degrees. Prepare mini muffin tins with liners (makes about 42 muffin bites).
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside
3. In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.
4. 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.
5. Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 9-11 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.