Glazed Blackberry Lemon Muffins
Super moist and tender muffins filled with whole blackberries and finished with a tart and sweet lemon glaze.
Equipment
- large bowl
- small deep bowl for glazing
- Rubber spatula
- medium ice cream/cookie scoop
- standard sized muffin pan (12 muffins)
- heat proof 2 cup measuring cup
- fork or whisk
- Measuring cups and spoons
- muffin liners
Ingredients
Muffins
- 2 cups all purpose flour
- ¾ cup granulated sugar
- ¾ teaspoons baking powder
- ¾ teaspoon baking soda
- 5½ tablespoon salted butter cut into chunks
- ¾ cup whole milk
- 1 egg beaten
- 1 teaspoon vanilla extract
- 2 cups blackberries, fresh or frozen, thawed and blotted dry
- 1 lemon zested and juiced
Lemon Glaze
- 1 lemon zested and juiced
- ¾ cup powdered sugar
Instructions
- Preheat oven to 400°F.
- Grease or line 12 standard muffin cups
- Combine the flour, ¾ cup granulated sugar, zest of one lemon, baking powder, and baking soda, in a large mixing bowl.
- In a microwave safe measuring cup, melt the butter by microwaving in 15 second intervals until melted.
- Stir the milk into the melted butter with a fork, followed by the beaten egg, vanilla, and lemon juice.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the went ingredients until just combined.
- Reserve 12 whole blackberries, then very gently fold the remaining blackberries into the batter.
- Using a medium ice cream/cookie scoop, evenly fill all 12 muffin wells, about 2/3 full. Top each well with a whole blackberry.
- Bake for 14-18 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean and dry.
- While the muffins bake, combine the powdered sugar and lemon juice and remaining zest until a thick glaze is formed in a small bowl. The glaze should coat, but drip off of the back of a spoon. If your glaze is too thick, add more lemon juice or water 1 teaspoon at a time. If your glaze is to thin, add an additional tablespoon of powdered sugar until you reach the right consistency.
- Once baked, cool the muffins for 10 minutes then transfer to a wire rack. Cool another 5-10 minutes before dipping the crowns of each muffin in the glaze. Allow the glaze to set, then dip a second time if desired. Cool completely and enjoy!
Nutrition
Serving: 1muffinCalories: 230kcalCarbohydrates: 41gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 148mgPotassium: 116mgFiber: 2gSugar: 22gVitamin A: 260IUVitamin C: 15mgCalcium: 52mgIron: 1mg
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