Welcome back for the finale of our Cooking with Astrology “Virgo” meal. These Blackberry Muffins with Lemon Glaze are absolutely delicious!!! I love the texture and flavor. These are truly bakery style muffins. I think it has something to do with beating the butter and sugar together for 4 minutes!
Let’s be honest, how many of you actually do that when you make muffins? I haven’t in the past, but I sure will now.
These muffins remind me of a sponge cake. They hold together really well and have just the right amount of blackberries, and the glaze…perfect!
How to make Blackberry Muffins with Lemon Glaze:
Preheat oven to 350 degrees. Spray muffin tin with cooking spray or line with paper liners. I used these Tulip Baking Cups. {affiliate link}
In a large bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
In another large bowl, beat together granulated sugar and butter until light and fluffy with a hand mixer, about 4 minutes…..
Beat in the eggs one at a time, beating well to combine. Stir in the milk and vanilla…..
The butter and milk separate a bit, but don’t worry, it will all mix together in a minute. 😉
Slowly add the flour mixture, blend well…..
Gently fold in the blackberries…..
Scoop or spoon the batter into muffin cups, to about 2/3rds full…..
Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center…..
Lay a sheet of wax paper under a wire cooling rack. Place muffins on rack and allow to cool.
Whisk together powdered sugar and lemon juice together in a small bowl to make the glaze. Drizzle over muffins and serve…..
Recipes included in this month’s Virgo meal:
Apple-Berry Crumble with Irish Whiskey Cream
More delicious berry recipes:
Blackberry Ginger Chocolate Chip Muffins
Blueberry Lemon Waffled Muffins
Bakery Style Blueberry Muffins
Blueberry Sweet Rolls with Lemon Glaze
Enjoy!!
Blackberry Muffins with Lemon Glaze
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cups granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs at room temperature
- 2/3 cups milk I used Cashewmilk
- 1 teaspoon pure vanilla extract
- 1 cup fresh blackberries
- 1 cup powdered sugar
- 1 1/2 Tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 350 degrees. Spray muffin tin with cooking spray or line with paper liners.
- In a large bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- In another large bowl, beat together granulated sugar and butter until light and fluffy with a hand mixer, about 4 minutes.
- Beat in the eggs one at a time, beating well to combine.
- Stir in the milk and vanilla.
- Slowly add the flour mixture, blend well.
- Gently fold in the blackberries.
- Scoop or spoon the batter into muffin cups, to about two - thirds full.
- Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center.
- Lay a sheet of wax paper under a wire cooling rack. Place muffins on rack and allow to cool.
- Whisk together powdered sugar and lemon juice together in a small bowl to make the glaze. Drizzle over muffins and serve.
Made these tonight and they were amazing!!!
That makes me so happy Anna! Thank you so much for letting me know. 🙂