These tender, light mini muffins are soft and moist with a light lemon flavor and oozy pockets of sweet blackberries. The light lemon glaze is the perfect finish for these breakfast and brunch favorites. Can be made in regular sized muffin tins, too.
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 the flour, sugar, baking powder, baking soda and kosher salt. Whisk to blend.
Add an egg to a small bowl and whisk briskly. Add the yogurt, melted butter, vanilla and 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 the 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.
MAKE THE GLAZE:
Combine the powdered sugar half and half and lemon juice in a small bowl. Whisk until smooth.
Drizzle the lemon glaze over the lemon blackberry muffins. Enjoy!
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Notes
Notes:
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 cooking times.