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Bake in large decorative paper molds (found at kitchen supply stores), or simply line standard muffin tins with your favorite liners.
Makes 8 large or 16 standard
Ingredients
Crumble
1 cup cake flour
1/4 cup sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
Muffins
1 cup plus 2 tablespoons all-purpose flour
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons finely grated lemon zest
1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
1 teaspoon chopped fresh thyme
special equipment:
Eight 4-ounce paper muffin molds (optional)
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1st Keep
 Patrice_Sartor
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