Blackberry Lemon Poppy Seed Muffins
Ingredients
The muffins
-
1 and ¾
cups
all-purpose flour
-
1 and ½
Tablespoons
poppy seeds
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter
-
½
cup
granulated sugar
-
¼
cup
packed light or dark brown sugar
-
2
large
eggs
-
½
cup
sour cream or plain yogurt
-
1 and ½
Tablespoons
fresh lemon zest
-
2 and ½
Tablespoons
fresh lemon juice
-
1 and ½
teaspoons
pure vanilla extract
-
¼
cup
milk
-
1 and ½
cups
fresh or frozen blackberries
Lemon icing
-
1
cup
confectioners’ sugar
-
1 and ½
Tablespoons
lemon juice
-
1
Tablespoon
milk
Instructions
- Preheat the oven to 425°F (218°C) and prepare a muffin pan.
- In a bowl, mix the dry ingredients: flour, poppy seeds, baking soda, baking powder, and salt.
- In another bowl, cream the butter and sugars until smooth, then add eggs, sour cream, vanilla, lemon zest, and lemon juice, mixing until combined.
- Gradually mix in the dry ingredients and milk until just combined, then gently fold in the blackberries.
- Fill the muffin cups to the top and bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 15-18 minutes.
- Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.
- For the icing, whisk together the icing ingredients and drizzle over the muffins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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