Blackberry Lemon Muffins
Fluffy, moist, and packed with flavor and fresh blackberries!
Ingredients
For the muffins
- 2 cups all-purpose flour unpacked
- ¾ cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened, room temperature
- 2 eggs
- 2 teaspoon vanilla
- ⅔ cup nonfat Greek yogurt at room temperature
- 2.5 tablespoon lemon juice
- Zest of 1 lemon about 2 tbsp
- 2 cups blackberries halved, fresh or frozen
For the lemon glaze
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
For the muffins
- Preheat oven to 400 F.
- In a large bowl, beat the butter and brown sugar together until smooth.
- Mix in the eggs, yogurt, and vanilla into the butter mixture just until smooth.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Pour the flour mixture into the butter mixture. Mix until just combined. Then, mix in the lemon juice.
- Fold in the blackberries and lemon zest carefully until evenly distributed.
- In a well greased muffin pan, scoop the mixture evenly, filling to the top.
- Place muffins in the oven for 15-18 minutes, until a toothpick can be inserted and comes out clean.
- Remove muffins from oven and let cool.
For the glaze
- Mix together the powdered sugar and lemon juice until smooth.
- Once the muffins are cooled, drizzle the glaze over each muffin.
Tried this recipe?Let us know how it was!