Blackberry Muffins with Lemon Glaze

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. 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 trend..today, 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-

More Lemon Love!

Yield: 18 muffins

Blackberry Muffins with Lemon Glaze

Print

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

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

FOR 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

FOR GLAZE:

• 1 cup powdered sugar
• 2 tsp milk
• 1 tsp lemon juice

Instructions

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

FOR GLAZE:

1. Whisk ingredients in a bowl until smooth.

Notes

• this recipe makes about 18 muffins, not your average 12

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 99mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook