Blackberry Muffins
Recipe from Two Peas and Their Pod
These soft, buttery blackberry muffins are made with Greek yogurt and fresh blackberries, then finished with a sweet blackberry glaze made with blackberry jam. A little lemon zest brightens the muffins and pairs perfectly with the juicy berries!
Servings: 12 muffins
Calories: 274kcal
Ingredients
For the muffins:
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 3/4 cup plain Greek yogurt, at room temperature
- 1/4 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blackberries, halved if large
- 1 tablespoon all-purpose flour, for coating the blackberries
For the blackberry glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons blackberry jam
- 1 1/2 tablespoons whole milk
- 1 teaspoon fresh lemon juice
Instructions
- Prep. Preheat the oven to 375°F. Line two 12-cup muffin pans with paper liners, spacing the liners out by leaving an empty cup between each one. You will use 6 cups in each pan to give the muffins plenty of room to rise and create taller, bakery-style tops. If you only have one muffin pan, you can bake the muffins in batches or bake them all at once, they just won’t get as high as a rise.
- Combine the Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Rub the Sugar and Lemon Zest. In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the sugar is fragrant.
- Mix the Wet Ingredients. Add the melted and slightly cooled butter to the lemon sugar and whisk to combine. Whisk in the eggs, Greek yogurt, milk, and vanilla extract until smooth.
- Combine the Ingredients. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't overmix.
- Add the Blackberries. In a small bowl, gently toss the blackberries with 1 tablespoon of flour. Gently fold the blackberries into the muffin batter.
- Fill and Bake. Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Blackberry Glaze. In a small bowl, whisk together the confectioners' sugar, blackberry jam, whole milk, and fresh lemon juice until smooth.
- Glaze and Serve. Spoon the blackberry glaze over the cooled muffins. Let the glaze set before serving.
Notes
- For tall, bakery-style muffins, space six liners apart in each muffin pan, leaving an empty cup between each muffin.
- If you only have one muffin pan, bake the muffins in batches or bake them all together without spacing them out. They will still be delicious, but the tops may not rise quite as high.
- If your blackberries are large, cut them in half before adding them to the batter.
- Be careful not to overmix the batter once the dry ingredients are added.
- Let the muffins cool completely before glazing.
- The blackberry glaze can be adjusted with a little more milk or confectioners’ sugar to reach your desired consistency.
Nutrition
Calories: 274kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 164mg | Potassium: 149mg | Fiber: 2g | Sugar: 22g | Vitamin A: 329IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg