Blackberry Lemon Poppy Seed Muffins

Name: Blackberry Lemon Poppy Seed Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 serving
Ingredients: 1¾ cup flour; 1½ tbsp poppy seeds; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 8 tbsp butter, softened to room temperature; ¾ cup white sugar; 2 large eggs, room temperature; ½ cup Greek yogurt; 1½ tsp vanilla extract; ¼ cup milk; 2 tbsp fresh lemon juice; Zest from 1 lemon; 1½ cups fresh blackberries, divided; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings
12
Course
Bread
Cuisine
American

Blackberry Lemon Poppy Seed Muffins

Jeremy Mccoy

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Muffins:

1¾ cup flour
1½ tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
½ tsp salt
8 tbsp butter, softened to room temperature
¾ cup white sugar
2 large eggs, room temperature
½ cup Greek yogurt
1½ tsp vanilla extract
¼ cup milk
2 tbsp fresh lemon juice
Zest from 1 lemon
1½ cups fresh blackberries, divided **Do NOT thaw if using frozen berries

Lemon Glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice

Add to Shopping List

Instructions

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
In a small bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt together until well combined.
In a separate large bowl, beat the butter with a hand mixer for 1 minute. Scrape down the sides and add the sugar then continue to beat, scraping down the sides, for a full 2 minutes, until creamed. Add the eggs, yogurt, and vanilla extract and beat for 1 minute, until creamy and smooth.
Add the flour mixture to the batter until just combined. Next, add the milk, lemon juice, and zest and stir to combine.
Gently fold in 1 1/4 cup of the blackberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Divide the remaining 1/4 cup of blackberries to the top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
Make the lemon glaze by combining the powdered sugar and lemon juice together, mix until smooth. Drizzle on top of the cooled muffins. Serve and enjoy. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.