Blackberry Zucchini Muffins

Just the right balance of juicy berries, a tender crumb, and warm spices.

George and Lachlan have been helping me out in the kitchen since they could hold a spoon. Muffins were one of the first things I baked with them because they are so easy to mix up. Even as they get older and become more skilled in the kitchen, muffins are still one of their favorite things to bake with me. (Did any of you see them make chocolate chip muffins on my Instagram? They had a blast!)

I’ve made versions of zucchini muffins for years as an afternoon snack for them—playing around with the recipe to include different things like dark chocolate chips, oats, or various fruits hanging out in the fridge. One of my favorite variations for the summer is adding blackberries.

Their sweet-tart flavor is such a delicious contrast to the brown sugar and spices in the batter. They have just the right balance in texture—a denser muffin that is remarkably tender and not dry with juicy pockets of fruit throughout. The batter stirs together in just a few minutes, so you can easily make these on a lazy summer morning without any added stress.