Blackberry Lemon Poppy Seed Muffins
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Blackberry Lemon Poppy Seed Muffins
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
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 egg room temperature
- ½ cup Greek yogurt
- 1½ tsp vanilla extract
- ¼ cup milk
- 2 tbsp lemon juice fresh
- lemon zest from 1
- 1½ cups blackberry Do NOT thaw if using frozen berries, fresh, divided
Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice fresh
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.
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