2 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp lemon zest
3/4 cup buttermilk
1/2 cup oil
1 tsp vanilla
2 cups blackberries, rinsed
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and zest. Gently stir in the berries.
In a second bowl, whisk together the egg, buttermilk, oil and vanilla.
Using a spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and flour 'disappears'.
Fill each muffin cup to 3/4 full. Back in preheated oven at 375° or until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Once fully cooled, these freeze well.