Blackberry Muffins with Lemon Glaze - Table For Seven
  • Blackberry Muffins with Lemon Glaze

    Apr 11th • Posted in Breakfast, Muffins

    Soft muffins filled with fresh blackberries and topped with a sweet lemon glaze.

    Remember, last week? The whole “I love lemon and want to eat it non-stop lately” thing?

    Yep, you guessed it..more lemon today. Don’t worry, next post: no fruit at all.

    Last week was a whole fruit-palooza, wasn’t it?  Blueberries. Lemons. Clementines. Palooza might be stretching it, as, it was just 3 posts.  But, last week, there only was 3 new posts, so, there you go. Palooza. 
    Continuing on that, we have muffins and they filled with some oh-so-sweet blackberries.  
    Are blackberries in your local grocery stores yet?  They have been slowly making their appearance here and my local place has been having some amazing deals on them. 99 cents for just a pint! I’ve been tossing them in lots of yogurt and of course, baking with them.
    These muffins are so amazing.  Soft, sweet and bursting with those fresh blackberries.  
    I was going to go with a strudel-type topping with these, but, the lemon was just so darn good with the blueberry cake, it was a no-brainer to add more of it to these muffins. Goes perfect on them!
    {side note: this recipe makes about 18 muffins, not your average 12}

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    Blackberry Muffins with Lemon Glaze

    by Table for Seven
    Ingredients (18 muffins)
    • 2 cups flour
    • 1/2 cup (1 stick) butter, softened
    • 2 eggs
    • 1 1/4 cup sugar
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup milk
    • 2 cups fresh blackberries


    • 1 cup powdered sugar
    • 2 tsp milk
    • 1 tsp lemon juice
    Preheat oven to 375 degrees. Grease a 12 count muffin pan or line with muffin liners.
    In a bowl, whisk together flour, baking powder and salt. Set aside.
    In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, then, milk. Mix to combine.
    Gradually add in flour mixture and mix until just combined. Don’t over mix.
    Fold in blackberries.
    Pour batter into prepared pan. Bake for 20-25 minutes or until toothpick inserted comes out clean.
    Let muffins sit for 5-10 minutes before removing from pan.


    Whisk ingredients in a bowl until smooth.
    Drizzle over cooled muffins
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    Be sure to check out my newest post at Community Table!
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