Blackberry Muffins

5 from 2 votes

These muffins are soft and moist with a light lemon flavor and oozy pockets of sweet blackberries. A simple lemon glaze is the final flourish.

Course Bread, Breakfast

Cuisine American

Keyword blackberry, muffins

Dietary Restrictions Vegetarian

Prep Time 10

Cook Time 15

Cooling Time 15

Total Time 40

Servings

Calories 111.09kcal

Place the oven rack in the center of the oven and preheat the to 375°F. Spray mini muffin tin with vegetable spray and set aside.
In a medium bowl, combine 1 cup all purpose flour, ¼ cup sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt. Whisk to blend.
Add 1 extra large egg to a small bowl and whisk briskly. Add ½ cup whole milk yogurt, 3 tablespoons melted butter, ½ teaspoon vanilla and l1 teaspoon lemon zest. Whisk to combine.
Add the wet ingredients to the dry ingredients and gently stir together until there are no more dry bits of flour. (Don't over mix).
Add 6 ounces blackberries to the batter and gently fold them in. Divide the batter between the muffin tins. Bake for 13-15 minutes or until a cake tester comes out clean.
Transfer the muffins to a cooling rack and let rest until the muffins are at room temperature.

Combine ¾ cup powdered sugar, 1 tablespoon half-and-half and 1 teaspoon fresh lemon juice. in a small bowl. Whisk until smooth.
Drizzle the lemon glaze over the lemon blackberry muffins. Let the muffins sit for 15-20 minutes to allow the glaze to dry. Enjoy!

Notes:

Store blackberry muffins at room temperature in an airtight container lined with a few paper towels to absorb any excess moisture. They should last 2-3 days.
Avoid storing in the refrigerator as it can dry out the crumb.
If you plan to have leftovers, avoid glazing until you're ready to serve and enjoy them. This will give you the best flavor and presentation.
You can freeze unglazed muffins in a freezer-safe container for 2-3 months.
Defrost and bring them to room temperature before glazing.
This recipe can easily be doubled or tripled.
You can use any size muffin tin to make these, but you'll need to adjust the baking time accordingly. See the chart in the post for more specific baking times.