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Blackberry Muffins with Lemon Glaze

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Bakery style muffins studded with blackberries and topped with a lemon glaze, make these Blackberry Muffins with Lemon Glaze the perfect breakfast treat! The texture reminds me of a sponge cake, light, fluffy, and not overly sweet.

A muffin in white paper liner topped with a fresh blackberry surrounded by fresh blackberries and muffins.

I love the texture and flavor, they are truly bakery style muffins. I think it has something to do with beating the butter and sugar together for 4 minutes!

They hold together really well and have just the right amount of blackberries, and the glaze. Absolutely perfect!

A muffin in white paper liner topped with a fresh blackberry surrounded by six more muffins.

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.

Sugar and butter whipped in a large glass bowl.

Beat in the eggs one at a time, beating well to combine. Stir in the milk and vanilla.

Butter, sugar, and eggs beaten together in a large glass bowl.

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.

Muffin batter in a large glass bowl.

Gently fold in the blackberries.

Blackberries laying on top of muffin batter.

Scoop or spoon the batter into muffin cups, to about two-thirds full.

Twelve white paper liners filled with muffin batter in a muffin tin.

Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center.

Baked muffins on a wire cooling rack.

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.

A muffin in white paper liner topped with a fresh blackberry surrounded by fresh blackberries and muffins.

Virgo meal recipes:

A muffin split in half with a blackberry in the center.

More delicious berry recipes:

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Enjoy!!

Blackberry Muffins with Lemon Glaze in tulip paper liners on a wire rack

Blackberry Muffins with Lemon Glaze

Bakery style muffins studded with blackberries and topped with a lemon glaze, make these Blackberry Muffins with Lemon Glaze a perfect breakfast treat.
5 from 2 votes
Print Rate
Course: Breakfast, Snack
Cuisine: American, Irish
Keyword: blackberry lemon muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Servings
Calories: 237kcal
Author: Lisa Johnson

Ingredients

  • 1.5 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.125 teaspoon salt 1/8th
  • .75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs at room temperature
  • .67 cup milk 2/3rds cup – I used Cashewmilk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blackberries
  • 1 cup powdered sugar
  • 1.5 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.

Notes

  • For a light, fluffy texture make sure you beat the butter and sugar together for the full 4 minutes.
  • Store on the counter for up to 3 days, or freeze for up to 3 months.

Nutrition

Calories: 237kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 88mg | Potassium: 131mg | Fiber: 1g | Sugar: 23g | Vitamin A: 325IU | Vitamin C: 3.2mg | Calcium: 56mg | Iron: 1mg

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22 Comments

  1. Sometimes recipes just seem perfect in my mind and I can even visualize them and then when they flop I’m so annoyed with how much I wasted! Blackberries have been so yummy lately. I bet these muffins were divine!

  2. Yum! I love blackberries and baking. So much of your page is making my mouth water. I’m fascinated by the coconut milk in a box – you can just substitute that 1-1 for regular milk?

  3. I’ve done a few fruit muffins before, but never blackberry. Since we’re about to have blackberries coming out of our ears I’ll have to try these out and see how the kids like them…who am I kidding? Who doesn’t like muffins?

  4. These muffins look amazing Lisa! I had no idea that beating the butter that long would make such a difference, but it makes total sense! Thank you so much for linking up at Wake Up Wednesdays! Pinning these!

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