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lemon blackberry muffins

Lemon Blackberry Muffins

Fluffy lemon muffins enhanced with fresh blackberries and a zesty lemon glaze create a perfect balance of sweet and tart flavors for breakfast or snack time.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 people
Calories 313 kcal

Equipment

  • 1 Hand/stand mixer
  • 1 Muffin tray
  • 1 Sieve
  • 1 mixing bowls
  • 1 Muffin liners

Ingredients
  

  • 1¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup Greek yogurt room temperature
  • 1½ teaspoons vanilla extract
  • ¼ cup milk room temperature
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1½ tablespoons poppy seeds
  • 1½ cups blackberries fresh or frozen
  • 2 tablespoons lemon juice
  • 1 cup blackberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon water
  • 1 cup confectioner's sugar

Instructions
 

  • Preheat oven to 425°F and grease muffin pan or line with liners.
  • In a bowl, whisk together flour, baking soda, baking powder, and salt.
  • In another bowl, beat softened butter on high for 1 minute, then add sugar and mix well.
  • Add eggs, vanilla, and yogurt; beat on medium for 1 minute, then high until fully combined.
  • Gradually mix dry ingredients into the wet mixture on low speed.
  • Add lemon juice, lemon zest, and milk; mix until combined.
  • Fold in poppy seeds and blackberries gently to avoid breaking berries.
  • Fill muffin liners about ¾ full with batter.
  • Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for 15-18 minutes more.
  • While muffins bake, combine blackberries, water, sugar, and lemon juice in a pan; simmer until thickened.
  • Muddle berries, cool, then strain through sieve to remove seeds.
  • Gradually whisk berry reduction into confectioner's sugar; add remaining lemon juice until glaze is thick and smooth.
  • Cool muffins 10 minutes in pan, then completely on rack before drizzling glaze.

Notes

  • If glaze is too thin, add more confectioners' sugar for proper consistency.
  • Freeze muffins without glaze up to 3 months; thaw before glazing and serving.
  • Any milk type works including non-dairy alternatives.
  • Substitute full fat or low fat Greek or regular yogurt as preferred.