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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.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American, Irish
Keyword:
blackberry lemon muffins
Servings:
12
Servings
Calories:
237
kcal
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:
237
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
48
mg
|
Sodium:
88
mg
|
Potassium:
131
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
325
IU
|
Vitamin C:
3.2
mg
|
Calcium:
56
mg
|
Iron:
1
mg